Creamy Rotisserie Chicken Enchilada

Name: Creamy Rotisserie Chicken Enchilada
Cuisine: American
Ingredients: 8 Tortillas; 1 tbsp Olive oil; 1 Onion chopped; 1 can hormel chili no bean; 1 tsp Paprika; 1 cup Chicken broth; 1/2 cup Heavy whiling cream; 1 cup Sour cream; 2 cup Monterey Jack cheese; 1 tsp Garlic powder; 1 tsp Pepper; 1 tsp Salt; 10 oz Green Enchilada sauce; 10 oz Red enchilada sauce; 1 Rotisserie chicken shredded

Sara Horrocks @sarahorrocks

Omaha, Nebraska

Hahn good

Sara Horrocks @sarahorrocks

Omaha, Nebraska

Hahn good

Saved

Ingredients

8Tortillas
1 tbspOlive oil
1Onion chopped
1 canhormel chili no bean
1 tspPaprika
1 cupChicken broth
1/2 cupHeavy whiling cream
1 cupSour cream
2 cupMonterey Jack cheese
1 tspGarlic powder
1 tspPepper
1 tspSalt
10 ozGreen Enchilada sauce
10 ozRed enchilada sauce
1Rotisserie chicken shredded

Saved

Steps

1

Preheat oven to 350°F.
2

Heat 1 Tablespoon of oil in a skillet over medium heat. Add the onion and saute for 1 minute. Add chicken, 1 can of the chili,1/2 teaspoon of paprika, 1 teaspoon garlic 1 teaspoon salt, 1 teaspoon salt and 1 teaspoon pepper. Stir everything together.
3

Next stir in 1/2 cup of chicken broth, the green enchilada sauce, Add cream (or milk) and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
4

In a bowl combine the enchilada sauce, sour cream, 1/2 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 paprika Whisk until well combined.
5

To assemble, 3 spoonfuls of chicken mixture onto each tortilla. Top with one spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!