Step-by-Step Guide to Prepare Quick Creamy Rotisserie Chicken Enchilada

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, creamy rotisserie chicken enchilada. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Creamy Rotisserie Chicken Enchilada is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Creamy Rotisserie Chicken Enchilada is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have creamy rotisserie chicken enchilada using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Rotisserie Chicken Enchilada:

1. Take 8 Tortillas
2. Get 1 tbsp Olive oil
3. Get 1 Onion chopped
4. Make ready 1 can hormel chili no bean
5. Get 1 tsp Paprika
6. Take 1 cup Chicken broth
7. Prepare 1/2 cup Heavy whiling cream
8. Take 1 cup Sour cream
9. Prepare 2 cup Monterey Jack cheese
10. Get 1 tsp Garlic powder
11. Get 1 tsp Pepper
12. Make ready 1 tsp Salt
13. Take 10 oz Green Enchilada sauce
14. Take 10 oz Red enchilada sauce
15. Prepare 1 Rotisserie chicken shredded

Steps to make Creamy Rotisserie Chicken Enchilada:

1. Preheat oven to 350°F.
2. Heat 1 Tablespoon of oil in a skillet over medium heat. Add the onion and saute for 1 minute. Add chicken, 1 can of the chili,1/2 teaspoon of paprika, 1 teaspoon garlic 1 teaspoon salt, 1 teaspoon salt and 1 teaspoon pepper. Stir everything together.
3. Next stir in 1/2 cup of chicken broth, the green enchilada sauce, Add cream (or milk) and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
4. In a bowl combine the enchilada sauce, sour cream, 1/2 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 paprika Whisk until well combined.
5. To assemble, 3 spoonfuls of chicken mixture onto each tortilla. Top with one spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!

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