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Laurie’s Chili Rojo Rotisserie Chicken Enchiladas
Ingredients:
- 1 (1.9 oz) package Laurie’s Kitchen™ Chile Rojo Sauce Mix
- 1 cup water
- 1 Rotisserie Chicken (skin and bones removed)
- 1 (14.5 oz) can diced tomatoes with green chilies
- ½ cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 12 flour tortillas (soft taco size)
Directions:
- Preheat oven to 350 degrees. In a small saucepan, combine Laurie’s Kitchen™ Chile Rojo Sauce Mix and water.
- Bring to a boil, stirring often; set aside.
- Prepare chicken by removing skin and pulling the chicken off of the bones.
- Shred into bite-size pieces.
- Combine chicken, diced tomatoes with green chilies, sour cream and 1-cup cheddar cheese.
- Spoon equally into flour tortillas and roll.
- Place in a greased 9”x 13” pan. Pour sauce evenly over stuffed tortillas and top with remaining cheese.
- Bake for 30 minutes.
- Let stand 10 minutes before serving. (serves four)
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