Name: Easy Chicken Enchiladas
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 tsp extra virgin olive oil; 1/2 (30 oz) Signature Cafe® rotisserie chicken, white and dark meat; 1 (28 oz) can Las Palmas red enchilada sauce; 6 small Mission corn tortillas; 1 cup Lucerne shredded cheese, Mexican blend; 1/4 small bunch cilantro

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Easy Chicken Enchiladas

25 min

Ingredients

2 servings

extra virgin olive oil1 tsp
1/2 (30 oz) Signature Cafe® rotisserie chicken, white and dark meat
1 (28 oz) can Las Palmas red enchilada sauce
6 small Mission corn tortillas
1 cup Lucerne shredded cheese, Mexican blend
cilantro1/4 small bunch

Cookware

Instructions

STEP 1
Preheat oven to 450°F. Coat the bottom of a baking dish with a thin layer of oil and set aside.
STEP 2
Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces and place in a medium bowl.
STEP 3
Add ¾ of a can Las Palmas red enchilada sauce to the bowl with the chicken. Mix until chicken pieces are well coated. (Reserve remaining enchilada sauce for another use.)
STEP 4
Place tortillas on a flat surface and divide the chicken filling between them. Wrap tortillas around the filling and place, seam-side down, in the baking dish. Top with remaining enchilada sauce and shredded cheese.
STEP 5
Place baking dish in the oven (it doesn't have to be fully heated) and bake until cheese is melted and filling is warmed through, 10-15 minutes. Remove from oven.
STEP 6
Meanwhile, wash and dry cilantro. Using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves.
STEP 7
To serve, divide enchiladas between plates; sprinkle with cilantro and add preferred toppings. Enjoy!

Easy Chicken Enchiladas

25 min

Ingredients

2 servings

extra virgin olive oil1 tsp
1/2 (30 oz) Signature Cafe® rotisserie chicken, white and dark meat
1 (28 oz) can Las Palmas red enchilada sauce
6 small Mission corn tortillas
1 cup Lucerne shredded cheese, Mexican blend
cilantro1/4 small bunch

Cookware

Instructions

STEP 1
Preheat oven to 450°F. Coat the bottom of a baking dish with a thin layer of oil and set aside.
STEP 2
Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces and place in a medium bowl.
STEP 3
Add ¾ of a can Las Palmas red enchilada sauce to the bowl with the chicken. Mix until chicken pieces are well coated. (Reserve remaining enchilada sauce for another use.)
STEP 4
Place tortillas on a flat surface and divide the chicken filling between them. Wrap tortillas around the filling and place, seam-side down, in the baking dish. Top with remaining enchilada sauce and shredded cheese.
STEP 5
Place baking dish in the oven (it doesn't have to be fully heated) and bake until cheese is melted and filling is warmed through, 10-15 minutes. Remove from oven.
STEP 6
Meanwhile, wash and dry cilantro. Using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves.
STEP 7
To serve, divide enchiladas between plates; sprinkle with cilantro and add preferred toppings. Enjoy!

Easy Chicken Enchiladas

Ingredients

Cookware

Instructions

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

STEP 7

Easy Chicken Enchiladas

Ingredients

Cookware

Instructions

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

STEP 7