Rotisserie Chicken Enchiladas

 

This same recipe also works for making Toquitos, just roll about 2 Tablespoons onto a corn tortilla, spread a little olive oil across them all, and sprinkle with some Kosher Salt and bake them at 425 for 20-25 minutes. Fantastic either way!

Rotisserie Chicken Enchiladas
2 cups shredded rotisserie chicken meat
1 28 oz can green enchilada sauce(red works too, we just prefer the green)
1 1/2 cups shredded pepper jack cheese or any other cheese you like here
1/2 cup non fat Greek yogurt(my favorite is FAGE Total 0% from Costco)
Juice from 1 lime
12 white corn tortillas
1/2 cup chopped green onions
1 large white onion, sliced
1 Tablespoon cumin
1 teaspoon olive oil
Olive oil cooking spray

Directions
In a medium bowl add shredded chicken, half the cheese, yogurt, lime juice, and set aside.
In a pan, heat the olive oil and add sliced white onion and cumin. Cook until tender. Add to shredded chicken mix, and mix well.

In a 9 x 13" baking dish, spread 1/2 cup green enchilada sauce evenly.

To keep the tortillas flexible, heat and fill one at a time. Heat a non-stick pan over medium-high heat. Spray both sides of tortilla with Olive oil cooking spray and heat in pan about 1 minutes each side.

Spread 1 teaspoon enchilada sauce down center of tortilla, and add 1 Tablespoon chicken mix down the center as well. Roll, and place seam side down in the baking dish. Repeat with each additional tortilla.

Using the remaining enchilada sauce, ladle over all the tortillas getting it covered as well as you can. Sprinkle with remaining cheese and green onions.

Bake at 350 degrees for 40 minutes. Serve with Sour Cream, Guacamole, Spanish Rice, or whatever you like.