Chicken Enchiladas

It’s that time of year when people get busy or just want to watch football, or both. When we get a rotisserie chicken, this is the second meal I prepare. This uses one chicken breast of a rotisserie chicken. I sauté the chopped onion, but not too long, so they are slightly crunchy. I spice up the meat in different ways and mild RoTel works. I have used a medium salsa as well.

Ingredients

The breast of a rotisserie chicken

Cooking oil, 1 tablespoon

Flour tortillas, 6

Ro*Tel,mild, 10 ounce can

Onion, roughly chopped, ¼ cup

Cooking oil spray

Shredded cheddar cheese, 1 cup

Enchilada sauce, red or green, 15 ounces

Preparation

Spray a casserole dish with oil.

Preheat the oven to 350 degrees in a sauté pan, add the cooking oil and chopped onion.

Over medium low heat, begin cooking the onion, for one minute.

Add the Ro*Tel to the onions.

As the onion and Ro*Tel cooks, cut and add the chicken breast into the pan.

Bring to warm.

Fill each flour tortilla in the casserole dish.

Layer the ingredients.

Down the center, add the chicken mixture.

Sprinkle cheese over top.

Then spoon enchilada sauce lightly over the cheese.

Fold both sides of the tortilla over.

It is best not to squish them together in the casserole dish, as it becomes difficult to remove them separately when baked.

After you have assembled the enchiladas together, spoon over the remaining enchilada sauce and sprinkle with cheese.

I used two casserole dishes, 3 enchiladas in each.

Bake covered for 20 to 30 minutes.

After baking and cooling down, I freeze one for later.