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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Gran Lockard's Recipes Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gran Lockard


1 (14 oz.) can diced tomatoes with chilies, drained
2 scallions, light green with white parts only, finely chopped
1/2 cup finely chopped cilantro leaves
1 lime juiced
Pinch of Salt

1 Rotisserie chicken, meat removed and shredded
2 Cups Grated Cheddar Cheese
1 Cup Sour Cream
1/2 Small purple onion, finely chopped
Salt and Pepper
6 (8 inch) Flour Tortillas

Combine the tomatoes, cilantro, and lime juice in a mixing owl. Add a pinch of salt and set aside until ready to cook.

Preheat oven to 350. Spray a 9x13" baking dish with PAM.

Place shredded chicken in large bowl with 1/2 of the grated cheese, sour cream and onion. Season with Salt & Pepper, mix well to combine. Place tortillas on work surface, spoon about 1 cup of chicken mixture across the center of each tortilla, roll up to close and place seam side down in baking dish. Pour salsa over tortillas, cover with foil and bake about 40 minutes. Remove foil and sprinkle with remaining 1 cup of cheese, return to oven and cook 5-8 minutes.




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