Rotisserie Chicken Enchiladas
"Saucy, cheesy enchiladas stuffed with shredded rotisserie chicken — the Costco shortcut that turns a Tuesday into taco night's fancier cousin."
The Game Plan
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Preheat oven to 375°F (190°C).
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Shred the rotisserie chicken, discarding skin and bones. You should get about 3 cups of shredded meat.
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Mix the shredded chicken with 1 cup of shredded cheese and 1/2 cup of enchilada sauce in a bowl.
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Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 baking dish.
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Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish.
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Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining 2 cups of cheese.
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Bake for 20 minutes until cheese is melted and bubbly.
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Top with sour cream, sliced green onions, and cilantro. Serve hot.
