Ingredients Jump to Instructions ↓

  1. 1 (14-ounce) can diced tomatoes with chiles, drained 2 scallions, light green and white parts only, finely chopped 1 jalapeno, seeded, deveined, and finely chopped 1/2 cup finely chopped cilantro leaves 1 lime, juiced Pinch salt 1 rotisserie chicken, meat removed and shredded (skin and bones discarded) 2 cups grated Cheddar 1 cup sour cream 1/2 small red onion , finely chopped Salt and freshly ground black pepper 6 (8-inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro , and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray . To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream , and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish . Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese . Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp , 5 to 8 minutes. Serve hot.


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