Rotisserie Chicken Enchiladas

Prep:

1. Preheat the oven to 350F and spray or grease a 9x13 baking dish.
2. Remove the meat from the rotisserie chicken and place it directly into a large bowl, you’ll need a minimum of 4 cups of cooked, shredded rotisserie chicken, more if you want to stuff the enchiladas more. Use a hand mixer to finely shred it in under a minute.

Assemble:

1. Pour a third of a can, about ½ cup, of enchilada sauce in the baking dish. Move it around to distribute and coat the bottom of the baking dish.
2. Pour 1 10-ounce can of enchilada sauce over the shredded chicken, the drained tomatoes and green chilies, and 1 cup of shredded cheese. Mix well to combine.
3. Place a tortilla on a flat surface, top with ½ cup of the chicken mixture, placing it in the middle of the tortilla, and roll it up tightly as possible. Place it in the baking dish, seam-side down. Repeat this process with the remaining tortillas.
4. Pour the remaining sauce from the can over the tops of the enchiladas and spread it evenly using the back of a spoon. Sprinkle the remaining ½ cup of shredded cheese on top.

Bake:

1. Cover the enchiladas with foil and bake in the preheated oven for 20 to 25 minutes, removing the foil during the last 5 minutes of cooking, until the sauce on the sides is hot and bubbly.
2. Remove it from the oven and let the enchiladas rest for 5 minutes before serving. Top with sour cream, cilantro, and your favorite toppings.

Storage:

1. Refrigerate any leftover chicken enchiladas in an airtight container for up to 3 days. Warm up in the microwave, for 1 to 2 minutes.