Unfortunately, I don't have a picture yet for this one. But if I make it again soon, I'll post them.
These are my favorite enchiladas--they taste so fresh!
Salsa:
1 (14oz) can diced tomatoes with green chilies
2 scallions, sliced
1 jalapeno, seeded, deveined, finely chopped
1/2c. finely chopped cilantro
1 lime, juiced
pinch salt
Enchiladas:
1 rotisserie chicken, shredded
2c. cheddar cheese
1c. sour cream
1/2 small onion, finely chopped
salt and pepper
6 (8in) flour tortillas
Prepare salsa. Preheat oven to 350F. Spray 9x13 baking dish with nonstick spray
Place shredded chicken in large bowl. Add half of the grated cheese, sour cream, onion, and season with salt and pepper. Mix well. Spoon 1c. chicken mixture across center of each tortilla. Roll and place seam side down in baking dish. Pour salsa over enchiladas. Cover and bake until heated through, about 40 minutes. Remove foil and add remaining cheese. Return to over till cheese melts and edges of tortillas are beginning to crisp, 5-8 minutes. Serve hot.
These are my favorite enchiladas--they taste so fresh!
Salsa:
1 (14oz) can diced tomatoes with green chilies
2 scallions, sliced
1 jalapeno, seeded, deveined, finely chopped
1/2c. finely chopped cilantro
1 lime, juiced
pinch salt
Enchiladas:
1 rotisserie chicken, shredded
2c. cheddar cheese
1c. sour cream
1/2 small onion, finely chopped
salt and pepper
6 (8in) flour tortillas
Prepare salsa. Preheat oven to 350F. Spray 9x13 baking dish with nonstick spray
Place shredded chicken in large bowl. Add half of the grated cheese, sour cream, onion, and season with salt and pepper. Mix well. Spoon 1c. chicken mixture across center of each tortilla. Roll and place seam side down in baking dish. Pour salsa over enchiladas. Cover and bake until heated through, about 40 minutes. Remove foil and add remaining cheese. Return to over till cheese melts and edges of tortillas are beginning to crisp, 5-8 minutes. Serve hot.
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