Name: Cheesy Rotisserie Chicken Enchiladas
Prep time: 35 min
Cook time: 35 min
Yield: 10
Ingredients: Salted butter - 2 tablespoons; Fresh sliced mushrooms - 1 (8 ounce) package; Chopped yellow onion - ½ cup; Chopped bell pepper - ½ cup; Minced garlic - 1 teaspoon; Condensed Cheddar cheese soup - 1 (10.75 ounce) can; Condensed cream of chicken soup - 1 (10.75 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Sour cream - 1 cup; Diced green chile peppers - 1 (4 ounce) can; Chopped fresh cilantro, divided - 2 tablespoons; Ground cumin - ½ teaspoon; Chili powder - ½ teaspoon; Green chile enchilada sauce - 1 (10 ounce) can; Shredded rotisserie chicken - 4 cups; Shredded Mexican cheese blend, divided - 2 cups; Flour tortillas, warmed - 10 (10 inch); Green onions, sliced - 1 bunch; Tomato, diced - 1 medium

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Rotisserie Chicken Enchiladas

1. Salted butter - 2 tablespoons

2. Fresh sliced mushrooms - 1 (8 ounce) package

3. Chopped yellow onion - ½ cup

4. Chopped bell pepper - ½ cup

5. Minced garlic - 1 teaspoon

6. Condensed Cheddar cheese soup - 1 (10.75 ounce) can

7. Condensed cream of chicken soup - 1 (10.75 ounce) can

8. Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can

9. Sour cream - 1 cup

10. Diced green chile peppers - 1 (4 ounce) can

11. Chopped fresh cilantro, divided - 2 tablespoons

12. Ground cumin - ½ teaspoon

13. Chili powder - ½ teaspoon

14. Green chile enchilada sauce - 1 (10 ounce) can

15. Shredded rotisserie chicken - 4 cups

16. Shredded Mexican cheese blend, divided - 2 cups

17. Flour tortillas, warmed - 10 (10 inch)

18. Green onions, sliced - 1 bunch

19. Tomato, diced - 1 medium

How to cook deliciously - Cheesy Rotisserie Chicken Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.

3. Stage

Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.

4. Stage

Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.

5. Stage

Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.

6. Stage

Bake in the preheated oven until cheese is bubbly, about 35 minutes.

7. Stage

Serve hot, garnished with green onions, tomatoes, and remaining cilantro.