Easy Chicken Enchiladas

Recipe by roblyn30
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) can ole el paso mild enchilada sauce
  • 1 14
    ounces taco seasoning
  • 2
    tablespoons butter
  • 8
    ounces sour cream
  • 1
    whole rotisserie-cooked chicken
  • 1
    dash salt
  • 8
    ounces shredded Mexican blend cheese
  • 10
    (6 inch) flour tortillas
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DIRECTIONS

  • Debone chicken.
  • Pull the meat with 2 forks.
  • Melt the butter.
  • Add can of sauce, taco seasoning, sour cream, salt & pepper.
  • When sauce is well blended add chicken meat.
  • Spray 8 x 8 casserole dish.
  • Place a tortilla in the palm of a hand. Spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches Next place each tortilla seem down in dish while pushing tortillas tighter together.
  • Once all tortillas are in the dish, if I have any mixture left, I spoon the remaining along the two sides of the pan.
  • Top the dish with shredded cheese as much as you want.
  • I cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese.
  • I serve it with Tostitos bite size.
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