Slow Roasted Chicken and Cheese Enchilada
Indulgent chicken enchilada casserole recipe with slow roasted rotisserie chicken and zesty red enchilada sauce layered with corn tortillas and pepper jack cheese. Finish with chipotle sour cream and pico de gallo.
Ingredients
Serves4
| 1 | Rotisserie chicken, from the deli, shredded |
|---|---|
| 8 | 6 inch corn tortillas, warmed |
| 1/2 cup | Pepper jack cheese, shredded |
| 1/2 cup | Red enchilada sauce |
| 1/2 cup | Sour cream |
| 1 | Chipotle pepper inadobo, seeds removed |
| 1 cup | Tomatoes, diced |
| 1 Tbsp. | Cilantro, chopped |
| 1/2 cup | Yellow onions, diced |
| 1/2 Tbsp. | Jalapenos, diced |
| 1/2 | Lime, juiced |
| Add | Salt and pepper to taste |
Directions
Preheat oven to 350° Fahrenheit.
In a medium mixing bowl combine chicken, 1/4 cup of sauce and 1/4 cup of cheese. Evenly distribute chicken mixture onto the 8 warmed tortillas.
Carefully roll each tortilla and place into a greased 10 x 12 baking dish.
Top with the remaining sauce and cheese, bake for 25 - 35 minutes or until cheese is bubbling and chicken mixture is warm.
While the enchiladas bake, combine sour cream and chipotle pepper in a food processor. Blend until smooth and set aside.
To prepare the pico de gallo, combine the remaining ingredients in a small bowl and set aside.
Serve enchiladas warm, topped with chipotle sour cream and pico de gallo.