Fast and Easy Weeknight Chicken Enchiladas
Ingredients – 6 oz rotisserie chicken chopped – 1 tbs extra virgin olive oil – ½ onion minced – 1 garlic clove minced – ½ red pepper diced – ½ cup mushrooms sliced then chopped – 6 oz cheddar cheese – 4 flour tortillas – 1 can or packet enchilada sauce – pico de gallo and sour cream for topping
Instructions 1. Preheat the oven to 400 degrees F. 2. Spray a baking dish with non-stick spray.
3. In a large skillet heat the olive oil over medium heat. Add the onion, garlic, pepper and mushroom and cook until soft, about 5 to 7 minutes. 4. Add the chicken and toss to combine.
5. Add 4 tablespoons enchilada sauce and mix. Remove from heat. 6. Arrange the tortillas in the pan and divide the filling up between them. Top each with a little cheese and wrap snugly.
7. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese. 8. Bake for 18-20 minutes, until cheese has melted and enchilada sauce is bubbling.
9. Top with fresh pico de gallo, a dollop of sour cream and avocado slices. Serve with rice, if desired.
Swipe up for the Full Recipe!