Recipe of Ultimate Creamy Rotisserie Chicken Enchilada

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy rotisserie chicken enchilada. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Creamy Rotisserie Chicken Enchilada is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Creamy Rotisserie Chicken Enchilada is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have creamy rotisserie chicken enchilada using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Creamy Rotisserie Chicken Enchilada:

1. Get 8 Tortillas
2. Make ready 1 tbsp Olive oil
3. Get 1 Onion chopped
4. Make ready 1 can hormel chili no bean
5. Make ready 1 tsp Paprika
6. Make ready 1 cup Chicken broth
7. Get 1/2 cup Heavy whiling cream
8. Get 1 cup Sour cream
9. Prepare 2 cup Monterey Jack cheese
10. Take 1 tsp Garlic powder
11. Make ready 1 tsp Pepper
12. Take 1 tsp Salt
13. Take 10 oz Green Enchilada sauce
14. Prepare 10 oz Red enchilada sauce
15. Take 1 Rotisserie chicken shredded

Instructions to make Creamy Rotisserie Chicken Enchilada:

1. Preheat oven to 350°F.
2. Heat 1 Tablespoon of oil in a skillet over medium heat. Add the onion and saute for 1 minute. Add chicken, 1 can of the chili,1/2 teaspoon of paprika, 1 teaspoon garlic 1 teaspoon salt, 1 teaspoon salt and 1 teaspoon pepper. Stir everything together.
3. Next stir in 1/2 cup of chicken broth, the green enchilada sauce, Add cream (or milk) and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
4. In a bowl combine the enchilada sauce, sour cream, 1/2 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 paprika Whisk until well combined.
5. To assemble, 3 spoonfuls of chicken mixture onto each tortilla. Top with one spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!

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