Amalia’s Cocina Green Chicken Enchiladas
Ingredients
Preheat oven to 350 degrees. Shred Rotisserie chicken breasts into skillet set to low heat. Add ½ a jar of Amalia’s Cocina Rotisserie Green Enchilada sauce to chicken. Dip 6 corn tortillas in remaining sauce one at a time, adding ½ cup chicken and ¼ c cheese to tortilla. Roll tortilla up and place in glass baking dish. Repeat with remaining 5 tortillas. Sprinkle reminder of cheese on top. Top casserole with any remaining sauce or cheese. Bake until bubbly around edges, approximately 20 minutes
Makes 6 rolled enchiladas
- 2 Rotisserie chicken breasts, shredded
- 1-12oz jar of Amalia’s Cocina Rotisserie Green Enchilada Sauce
- 6 (6 inch) corn tortillas
- 1-1/2 cups shredded, Monterey Jack cheese
- ¼ cup yellow onion, diced (optional)
Preheat oven to 350 degrees. Shred Rotisserie chicken breasts into skillet set to low heat. Add ½ a jar of Amalia’s Cocina Rotisserie Green Enchilada sauce to chicken. Dip 6 corn tortillas in remaining sauce one at a time, adding ½ cup chicken and ¼ c cheese to tortilla. Roll tortilla up and place in glass baking dish. Repeat with remaining 5 tortillas. Sprinkle reminder of cheese on top. Top casserole with any remaining sauce or cheese. Bake until bubbly around edges, approximately 20 minutes
Makes 6 rolled enchiladas