Name: Easy Rotisserie Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 1/2 tablespoons canola oil6 corn tortillas1 can red enchilada sauce , divided; 6 corn tortillas; 1 can red enchilada sauce , divided; 1 cup shredded rotisserie chicken2 teaspoons dry enchilada seasoning; 2 teaspoons dry enchilada seasoning; 1 cup shredded monterrey jack cheese, divided

Ingredients

3 serv.

1 1/2 tablespoons canola oil6 corn tortillas1 can red enchilada sauce , divided
6 corn tortillas
1 can red enchilada sauce , divided
1 cup shredded rotisserie chicken2 teaspoons dry enchilada seasoning
2 teaspoons dry enchilada seasoning
1 cup shredded monterrey jack cheese, divided

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Place a wire rack on a baking sheet.
2 Heat oil in a heavy skillet. Quickly fry tortillas in the hot oil, about 5 seconds per side. Remove tortillas to the wire rack to drain. Dab excess oil with a paper towel.
3 Pour a thin layer of enchilada sauce into the bottom of a casserole dish.
4 Place shredded chicken in a bowl, sprinkle enchilada seasoning over chicken; toss to combine. Place 3 tablespoons chicken along center of each enchilada. Sprinkle with 1 1/2 tablespoons cheese. Roll up to form enchiladas. Place enchiladas seam side down in the casserole dish. Top with remaining enchilada sauce and sprinkle evenly with cheese. Cover with aluminum foil.
5 Bake in the preheated oven for 25 minutes. Turn on the oven’s broiler, remove foil from enchiladas, and broil until cheese is melted and golden, about 5 minutes.