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Rotisserie Chicken Enchiladas Recipe

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This recipe for Rotisserie Chicken Enchiladas is from The Jeude Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1- Rotisserie Chicken (cut off bone and chopped)
1- 20 oz. can Enchilada Sauce
6 Burrito-sized flour tortillas
2 c. Shredded Mexican Cheese
1 small can of sliced black olives
Directions:
Directions:
-Preheat oven to 350º
-Spray 9X13 glass baking dish with non-stick spray
-Add ¼ c. of enchilada sauce to the bottom of the baking dish
-Remove chicken from the bone, chop into small pieces, and divide into six even portions
-Layout one tortilla on a plate, add ¼ c. of the enchilada sauce, one portion of the chicken, sliced black olives, and then ¼ c. of cheese
-Roll the tortilla and place into the baking dish
-Repeat for the remaining five tortillas
-Pour the remaining enchilada sauce over the top of the enchiladas
-Top with the remaining shredded cheese
-Bake at 350º for 20-30 minutes
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 Minutes
Personal Notes:
Personal Notes:
I also add sautéed onions and bell peppers to the enchiladas. You can add just about anything you want to the inside.

 

 

 

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