Rotisserie CHICKEN ENCHILADAS

READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 350 degrees; prep baking dish with cooking spray.
  • remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
  • in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
  • take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled.
  • spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
  • remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.
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