I love these enchiladas! They are really yummy, easy to make and can also be made ahead of time. I did all the assembly in the morning, then placed the prepared pan in the refrigerator until dinnertime. About 45 minutes before dinner I placed the prepared pan in a 425 degree oven for 30 minutes, then removed the foil and cooked it another 15 minutes or until the cheese started to brown. Enjoy!
¾ lb cooked rotisserie chicken, shredded
1 tsp cumin
1 tsp ancho chili powder
20 oz (2-10 oz cans) green enchilada sauce
1/4 tsp salt
1/2 cup reduced fat sour cream
1/4 tsp cayenne pepper
1 4-oz can diced fire roasted green chilies
8 oz shredded “Mexican Blend” cheese (or Pepper Jack)
12 small corn tortillas
Salsa verde, hot sauce and fresh cilantro for serving
Preheat oven to 350 degrees.
Place chicken in a large bowl with ¼ cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well.
Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by microwave each one for about 10 seconds then place about ¼ cup of the chicken mixture into each hot tortilla along with a sprinkling of cheese. Roll up each tortilla and place seam-side down in the pan. Repeat until you have used up all your filling, leaving about half the cheese. Pour remaining enchilada sauce over the tortillas in the pan and sprinkle with the remaining cheese. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly. Serve with extra salsa, hot sauce and fresh cilantro.