Noel devised this recipe last week and I loved it so much that I hopefully suggested that he could make them again soon....real soon. And he did this evening! He even perfected his recipe and they were better than I'd remembered (a nearly impossible feat, because my memory is exceptionally vivid.)
I just needed to share.
4 cups shredded rotisserie chicken or other shredded cooked chicken
12 ounces grated cheddar cheese (or a mixture of cheddar and jack)
1 ½ cups sour cream
½ small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas or 8 6”corn tortillas (or mix and match)
2 cups store-bought salsa
1 can enchilada sauce (10 ounce)
Directions: Preheat oven to 350 degrees F. Place tortillas in oven to warm (it makes them easier to roll). Spray 9 X 13-inch baking dish with cooking spray and set aside. (He used two square baking dishes so we could put one in the freezer...lucky us!)
Place the chicken in a large bowl. Ad 2 ½ cups of the grated cheese, the sour cream, red onions, ¾ cup salsa and salt and pepper to taste. Mix well.
Spoon about ¾ cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam side down, in the prepared baking dish. Pour the enchilada sauce and the rest of the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining ½ cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 – 8 minutes. Serve hot. Compliment the cook many times and maybe you'll get luckly and have them two weeks in a row!