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Tasty white rotisserie chicken enchiladas garnished with fresh cilantro

Tasty White Rotisserie Chicken Enchiladas

A creamy and cheesy dish featuring tender rotisserie chicken wrapped in soft tortillas and drenched in a zesty sauce, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded rotisserie chicken
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 can cream of chicken soup (10 oz)
  • 1 cup salsa verde
  • 8 pieces flour tortillas
  • 1/2 cup chopped green onions
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the shredded chicken, sour cream, half of the cheese, cream of chicken soup, salsa verde, green onions, garlic powder, salt, and pepper.
  3. Spoon the chicken mixture into each flour tortilla, roll them up, and place them seam-side down in a greased baking dish.
  4. Pour any remaining mixture over the top of the enchiladas and sprinkle with the remaining cheese.
  5. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  6. Let cool for a few minutes before serving.

Notes

Serve with a side salad, fresh avocado slices, or a dollop of sour cream. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.