Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy rotisserie chicken enchilada. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Creamy Rotisserie Chicken Enchilada is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Creamy Rotisserie Chicken Enchilada is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook creamy rotisserie chicken enchilada using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Rotisserie Chicken Enchilada:
- Make ready 8 Tortillas
- Take 1 tbsp Olive oil
- Take 1 Onion chopped
- Make ready 1 can hormel chili no bean
- Get 1 tsp Paprika
- Take 1 cup Chicken broth
- Take 1/2 cup Heavy whiling cream
- Prepare 1 cup Sour cream
- Get 2 cup Monterey Jack cheese
- Take 1 tsp Garlic powder
- Get 1 tsp Pepper
- Get 1 tsp Salt
- Take 10 oz Green Enchilada sauce
- Make ready 10 oz Red enchilada sauce
- Prepare 1 Rotisserie chicken shredded
Steps to make Creamy Rotisserie Chicken Enchilada:
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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!
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