Easy Cheesy Chicken Enchiladas
There are enchilada recipes that require dipping tortillas in oil or sauce, frying, layering, and making a mess…this is not one of those recipes. My enchilada recipe can be mixed in one bowl. You can even freeze half of the cooked enchiladas for later when you are in a rush for dinner. Olé! Easy Cheesy Chicken Enchiladas 1 cooked whole rotisserie chicken de-boned and chopped up (deli department) ½ yellow onion 1 to 2 T. butter salt and pepper to season (2) 14 oz. cans or (1) 28 oz. can mild enchilada sauce 4.5 oz. can of diced/chopped green chiles ¼ cup salsa ¼ cup sour cream 4 cups shredded cheddar cheese or mix of cheese 10 to 12 flour tortillas Preheat oven to 350 degrees. Open can of enchilada sauce and pour just enough to barely cover the bottom of a large 9” x 13” casserole pan. Set aside. Pick all chicken meat off the bones and place on a large cutting board. With a large knife, chop up chicken into 1-inch size pieces. Set aside.