Cheesy Rotisserie Chicken Enchiladas recipe
All Recipes World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Ingredients
- 2 tablespoons salted butter 1 (8 ounce) package fresh sliced mushrooms ½ cup chopped yellow onion ½ cup chopped bell pepper 1 teaspoon minced garlic 1 (10.75 ounce) can condensed Cheddar cheese soup 1 (10.75 ounce) can condensed cream of chicken soup 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 1 cup sour cream 1 (4 ounce) can diced green chile peppers 2 tablespoons chopped fresh cilantro, divided ½ teaspoon ground cumin ½ teaspoon chili powder 1 (10 ounce) can green chile enchilada sauce 4 cups shredded rotisserie chicken 2 cups shredded Mexican cheese blend, divided 10 (10 inch) flour tortillas, warmed 1 bunch green onions, sliced 1 medium tomato, diced
Nutrition Info
- 700.3 caloriescarbohydrate: 50.2 gcholesterol: 120.7 mgfat: 38.4 gfiber: 4.4 gprotein: 38.6 gsaturatedFat: 17.4 gservingSize: -sodium: 1494.7 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Rotisserie Chicken Enchiladas
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic, saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
Bake in the preheated oven until cheese is bubbly, about 35 minutes.
Serve hot, garnished with green onions, tomatoes, and remaining cilantro.