Easy Chicken Enchiladas

SERVES: 5

PREP: 5 Min

COOK TIME: 27 Min

These everybody will love 'em Easy Chicken Enchiladas taste so good because we use only our own fresh ingredients, starting with flavorful cooked rotisserie chicken. They're a cinch to make ourselves, so why waste time and money ordering out?

What You'll Need

2 cups chopped cooked rotisserie chicken
2 cups sour cream
1 (10-3/4-ounce) can cream of chicken soup, undiluted
1 1/2 cup (6 ounces) shredded Monterey Jack cheese
1 1/2 cup (6 ounces) shredded Colby-Jack cheese blend
1 (4.5-ounce) can chopped green chilies, drained
2 tablespoons chopped onion
1/4 teaspoon black pepper
1/8 teaspoon salt
10 (10") corn tortillas
Vegetable oil
1 cup (4 ounces) shredded Colby-Jack cheese blend
Salsa

What to Do

Preheat oven to 350 degrees F. Combine first 9 ingredients in a large bowl; stir well, and set aside.
Fry tortillas 1 at a time in 2 tablespoons oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain.
Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 9- x 13-inch baking dish.
Cover and bake 20 minutes. Sprinkle with 1 cup cheese, and bake, uncovered, an additional 5 minutes. Serve with salsa.