Creamy Rotisserie Chicken Enchilada
Creamy Rotisserie Chicken Enchilada

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, creamy rotisserie chicken enchilada. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Creamy Rotisserie Chicken Enchilada is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Creamy Rotisserie Chicken Enchilada is something that I have loved my whole life.

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

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