Today, I am sharing some weeknight chicken enchiladas. The use of rotisserie chicken in these is what makes them easy enough to make them on a week night.
Now you can get a good old rotissierie chicken from the store and pull the chicken off the bones yourself. However, I like to get the pacakge of the rotisserie chicken that is already pulled off the carcass that you can get at Costco. It makes these even easier. You mix that chicken with come cheese before placing it in these enchiladas.
The sauce used for these enchiladas is a little different. Just pick up a can of your favorite enchilada sauce at the store. Then the canned enchilada sauce gets whisked with a little sour cream. This adds a coolness and creaminess to the sauce.
Before these They get a sprinkling of cheese. Now, believe it or not, I forgot to sprinkle these enchiladas in the photo with the cheese. So the photographed enchiladas are missing the topping of cheese.
Once these are bakedthese weeknight chicken enchiladas, you top them with some diced tomatoes, green onion, and chopped cilantro. They add a nice element of freshness to the enchiladas. I love the contrast of the cooked enchiladas with those fresh ingredients.Print
This recipe is adapted from Picky Palate.