Makes: 9 Servings
Delicious enchiladas! Great to make a big batch and freeze for later.
Rotisserie Chicken (whole)
Tortillas (small pack)
Cans of Enchilada Sauce
Softened Cream Cheese
8 oz bag of Shredded Cheese
Pre-heat your oven to 350 degrees and grease the bottom of your baking dish.
Start off with your shredded chicken in a mixing bowl. Add all of the onion, approximately 1/3 of the enchilada sauce, and half of the shredded cheese to your chicken. Mix well. Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer. (my baking dish is 9×13) Spread approximately 1 tsp of cream cheese onto a tortilla. Fill with desired amount of chicken mixture. Roll tortilla and place in baking dish with the seam down so it does not unroll. Arrange as needed to fill the baking dish. Cover with remaining enchilada sauce and top with remaining shredded cheese. Bake at 350 for 45 minutes. Turn up to 400 degrees for last 5 minutes or until the cheese bubbles.