Easy Rotisserie Chicken Enchiladas
Heart Fruit Skewers
Ingredients
- 1 rotisserie chicken, shredded
- 2½ cups shredded Monterey Jack cheese
- 1 (10-count) pkg taco-size flour tortillas
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 (8-oz) carton sour cream
- 1 (4.5-oz) can chopped green chiles
- Optional toppings: chopped fresh cilantro or salsa
Instructions
- Preheat oven to 350°F. Toss together chicken and 1½ cups cheese. Divide chicken-cheese mixture among tortillas; roll up, and place tortillas close together in a greased 13- x 9-inch baking dish.
- Melt butter in a saucepan over medium heat. Stir in flour; cook 1 minute. Add broth; cook 3 to 4 minutes or until thickened, stirring constantly. Remove from heat; stir in sour cream and green chiles. Pour over tortillas in dish. Sprinkle with 1 cup cheese.
- Bake 22 to 25 minutes or until bubbly. Garnish, if desired.
Side Dish Ingredients
- 1 quart large strawberries, washed and hulled
- 1 (4-count) pkg watermelon wedges
- 6-inch bamboo skewers
Side Dish Instructions
- Cut strawberries into thick slices. Cut out heart shapes from fruit using a mini heart cookie cutter.
- Alternately thread fruit "hearts" onto skewers. Chill until ready to serve.
Kid-Friendly Meal Plan
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