Ingredients: |
Ingredients: For the salsa:
1 10oz. can diced tomatoes with green chilies - drained
2 scallions - light green and white part only - finely chopped
1 jalapeño, seeded and finely chopped (optional)
1/4 c. finely chopped cilantro leaves
2 tbsp. lime juice
For the enchiladas:
1 tbsp. unsalted butter, softened
4 c. of shredded rotisserie chicken
12 oz. grated Cheddar cheese (2 cups)
2 c. of Sour cream
1/2 small red onion, finely chopped
salt and pepper
6 8-inch flour tortillas
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Directions: |
Directions:To make salsa, place tomatoes, scallions, jalapeño (if using) cilantro, lime juice, and some salt in a medium bowl and stir to combine. Set aside at room temperature until ready to serve the enchiladas.
To make the enchiladas: preheat oven to 350º. Grease a 9x13 inch baking dish with the butter and set aside.
Place the chicken in a large bowl. Add 1 1/2 cups of the grated cheese, the sour cream, red onion and some salt and pepper. Mix well. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll it up. Place the tortilla's, seam side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and the edges of the tortillas are just beginning to get crisp, 5 - 8 minutes. Serve hot.
enjoy! |
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