Slow Roasted Chicken and Cheese Enchilada
Rotisserie chicken, from the deli, shredded
6 inch corn tortillas, warmed
Pepper jack cheese, shredded
Red enchilada sauce
Chipotle pepper inadobo, seeds removed
Yellow onions, diced
Salt and pepper to taste
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.