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Jessica’s Chicken Enchiladas




Source of Recipe


My daughter, Jessica


Recipe Introduction


Jessica made these delicious enchiladas for a dinner that she did for us and our neighbors. Absolutely gooey and fantastic! She served these with her Black Beans and Street Corn.


List of Ingredients




2 Rotisserie chickens, meat shredded
2 ½ cans of enchilada sauce
½ bag of the shredded fiesta blend cheese, big bag for topping, ½ bag for mixing in
1 jar of the black beans and corn salsa
2 red onions, chopped
2 cloves of garlic
1 stick of butter
Hot sauce to taste
½ of large container of sour cream
Corn tortillas
White queso dip


Recipe



Heat oven to 350 degrees.

Sauté red onions with butter and garlic until they are soft and flavorful. Let cool to room temp. Combine mixing cheese with ½ to ¾ a can of enchilada sauce, salsa, sour cream, cooled onions, and chicken. Add hot sauce to taste.

Fill tortillas with this mixture so that they will still roll (the ends only need to overlap slightly.) Put in a non-stick sprayed baking pan. Pour enchilada sauce over the rolled enchiladas so that everything has a light coating of sauce and so that the sauce runs down the sides. Top with shredded cheese. Top with white queso dip. Bake covered at 350 for 45 minutes, uncover and continue cooking for 10. Put under broiler for 2-3 minutes for crisping. Serve with toppings like jalapenos, cilantro, hot sauce, guacamole, and sour cream. Makes way too much.

Serves 10-12.