Makes: 12-14 tortillas | Prep: 15 min | Cook: 35 min | Ready: 50 min
INGREDIENTS
1 lb. rotisserie chicken cooked, shredded 1 c. sour cream 16 oz. Monterrey Jack Cheese, shredded 16 oz. Bernard’s Tomatillo y Poblano cooking salsa 12-14 flour or corn tortillas *Optional: sprinkle top with paprika and fresh chopped parsley
NOTES
DIRECTIONS
Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with oil.
Shred cooked chicken into small pieces and place in large mixing bowl. Mix in with chicken 1/2 jar of salsa, 1/2 c. sour cream and 10 oz. cheese; thoroughly combine. Adjust flavors and add salt and pepper if needed.
Wrap tortillas in a damp paper towel and microwave for 35 seconds. Fill each tortilla with 2 T. chicken filling and roll up. Place seam side down in casserole dish.
Mix remaining salsa, sour cream and cheese together and spread over top of enchiladas. Sprinkle paprika over top of enchiladas and top with fresh chopped parsley.