Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 cup white onion, chopped
  • 2 garlic cloves, minced
  • 4 cups rotisserie chicken, shredded
  • 2 tbsp taco seasoning
  • 1 (4 oz can) diced green chiles
  • 1 cup sour cream
  • 1 lb monterey jack cheese, shredded and divided
  • 2 cups green enchilada sauce
  • 10 (6 inch) corn tortillas
  • fresh cilantro and avocado for serving

Instruction

  • Heat olive oil in large saucepan over medium heat. Add onion and cook for 5 minutes or until translucent. Stir in garlic and cook for another 30 seconds.
  • Remove from heat and add the onion mixture to a large bowl with the chicken, taco seasoning, green chiles, sour cream, 2 cups of cheese and 1/4 cup enchilada sauce.
  • Heat small skillet over medium heat. Add 1 tortilla and cook until just pliable, about 30 seconds per side. Transfer to a plate. Repeat with remaining tortillas.
  • Preheat oven to 375°F. Pour ¼ cup enchilada sauce into a 13x9 pan to completely coat it. To assemble the enchiladas, spread about ½ cup of the filling into the tortilla and then wrap. Place seam side down in pan and repeat with remaining tortillas. Drizzle the rest of the enchilada sauce over the enchiladas and top with the remaining cheese.
  • Bake for 20-25 minutes, or until it is bubbling and cheese is golden brown. Top with some garnishes if desired.