Tuesday, July 12, 2011

Easy Chicken Enchiladas

It happens to everyone. Well everyone who buys the rotisserie chickens from the store. What to do with that leftover chicken. Something besides a chicken salad. Why not enchiladas?

This is what I had on hand:
Shredded rotisserie chicken
1/2 small onion, chopped
1 clove garlic, minced
1 teaspoon cumin
salt and pepper
1 teaspoon flour
1 cup corn kernels
1/2 4 ounce can diced green chiles
1/2 15 ounce can fire roasted tomatoes or stewed tomatoes
2 cups Enchilada sauce
8 corn tortillas
1 cup each shredded cheddar and monterey jack cheeses

Saute onions, garlic and corn in olive oil. Season with cumin, salt and pepper. Add green chiles and tomatoes. Combine mixture with shredded chicken. Dust with flour.
Preheat oven to 350. Ladle a bit of sauce into baking dish.
Microwave tortillas for 30 seconds (to make pliable). Dip tortillas in enchilada sauce, add filling and roll. Place seam side down in baking dish. Cover with sauce and top with shredded cheeses. Bake at 350 for 15 minutes. Let sit for 5 minutes to set before serving. Garnish with sour cream, cilantro and avocado.

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