- Serves: 6-8 servings
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- 1 Oliver’s Mesquite Rotisserie Chicken, cooled to room temperature
- 2 c. Monterey Jack Cheese, shredded
- 3 Green Onions, thinly sliced
- 2 Garlic Cloves, minced
- 1 small can Diced Green Chiles
- 1/2 c. Sour Cream
- 1 tsp. Ground Cumin
- 12 Corn Tortillas
- 1 (24oz) can Chile Verde Enchilada Sauce
- Salt & Black Pepper, to taste
Preheat the oven to 375 degrees. Shred cooled Oliver’s Rotisserie Chicken into bite-size pieces, and place in a large mixing bowl. To the chicken, add 1 1/2 cups of shredded cheese, green onions, minced garlic, diced green chilies, sour cream, and cumin and mix until combined; season to taste with salt and pepper.
To assemble enchiladas, pour about 1/4 cup of enchilada sauce in the bottom of 9x13 inch baking dish and spread into an even layer. Scoop about 2 to 3 tablespoons of filling in the center of each corn tortilla and roll to seal, placing finished enchiladas into prepared baking dish. Pour remaining enchilada sauce evenly over finished enchiladas, then top with reserved 1/2 cup of cheese. Bake for 20 to 25 minutes or until filling is hot and cheese is melted. Serve hot with rice and beans if desired.