I love store bought Rotisserie Chickens because they are so versatile. The hard work is already done and all I have to do is decide how to use it.
One of my go to recipes is a rotisserie chicken enchilada dish. I do not use enchilada sauce on these enchiladas, so it is not like an enchilada that one would get at a restaurant. I do use whatever fresh ingredients I have on hand to top it, so they’re a little different every time I make them.
If you want something that is fresh and tasty, give these a chance. I find that they make great left overs. In fact, I like to eat them for breakfast – hot or cold.
Protein, carbs, healthy fats – what’s not to like?
1 Package 8″ Flour Tortillas
1 x Rotisserie Chicken, skin removed
Plain Greek Yogurt or Sour Cream
1 Package Shredded Mexican Cheese blend or 1 Package Shredded Pepper Jack
Fresh Chopped Cilantro
2 x Avacados
Makes: 8-10 enchiladas
Prep Time: 45 Min
1) Preheat the oven to 350 F.
2) Remove the meat from the chicken and break the meat into bite size pieces. Put it into a bowl and add about 3/4 cups Greek Yogurt, cheese (to taste) and cilantro. Mix everything together. I like to mix this dish by hand.
3) Add a dollop of the chicken mixture to each tortilla and roll it up. Put them into a glass pan.
4) Brush the enchiladas with EVOO and pop them into the oven. Bake until they are turning golden, about 35 minutes.
5) Remove from the oven and top with salsa, Greek yogurt or sour cream, and avocado. Garnish with fresh cilantro.
*Don’t feel limited by my ingredient list. If I’d had tomatoes, onions, lettuce, olives or jalapenos on hand I would have topped these with those too.