Creamy Rotisserie Chicken Enchilada
Creamy Rotisserie Chicken Enchilada

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy rotisserie chicken enchilada. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Creamy Rotisserie Chicken Enchilada is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Creamy Rotisserie Chicken Enchilada is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook creamy rotisserie chicken enchilada using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Rotisserie Chicken Enchilada:
  1. Prepare Tortillas
  2. Prepare Olive oil
  3. Take Onion chopped
  4. Take hormel chili no bean
  5. Get Paprika
  6. Get Chicken broth
  7. Prepare Heavy whiling cream
  8. Take Sour cream
  9. Make ready Monterey Jack cheese
  10. Take Garlic powder
  11. Prepare Pepper
  12. Make ready Salt
  13. Make ready Green Enchilada sauce
  14. Prepare Red enchilada sauce
  15. Prepare Rotisserie chicken shredded
Instructions to make Creamy Rotisserie Chicken Enchilada:
  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!

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