Unverified recipe

Ingredients, amounts, and steps not yet verified with original source recipe.

Rotisserie Chicken Enchiladas

Rotisserie Chicken Enchiladas

Brian Lagerstrom Watch it .gravy
entree mexican chicken
650 g shredded rotisserie chicken
300 g shredded Monterey Jack
200 g green enchilada sauce
16-18 corn tortillas
  1. 1. Heat oven 450 °F/230 °C.
  2. 2. Mix 650g shredded rotisserie chicken, 200 g of 300g shredded Monterey Jack & 200 g of 200g green enchilada sauce.
  3. 3. Warm 16-18 corn tortillas 30 s per side.
  4. 4. Brush each with sauce, add about 60g filling, roll; place seam-down in pairs (16 total).
  5. 5. Top each pair with 2-3 T sauce & the remaining cheese.
  6. 6. Bake 10–12 min, turning once, until browned.
  7. 7. Finish with (garnish: shredded gem/romaine, crema, cilantro, queso fresco).