Rotisserie Chicken Enchiladas
Yellow Rice and Berries
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Ingredients
- 2 (10-oz) cans red enchilada sauce
- 1 (7-oz) can diced green chiles
- ½ (8-oz) block cream cheese, softened
- 1 (8-oz) pkg Mexican-blend cheese
- 1 deli rotisserie chicken, shredded
- 10 taco-size flour tortillas
- 1 (16-oz) container fresh salsa
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 400°F. Spread 1 can of enchilada sauce in a greased 13-x 9-inch baking dish.
- Combine chiles, cream cheese, ½ cup cheese, and chicken.
- Spoon one third of mixture down center of tortillas; roll up, and place, seam side down, in baking dish.
- Top with 1 can enchilada sauce and 1½ cups cheese; cover loosely with lightly greased foil, and bake 15 minutes.
- Uncover; bake 10 to 12 minutes longer or until browned and sauce is bubbly.
- Serve with salsa and sour cream.
Side Dish Ingredients
- 1 (10-oz) pkg yellow rice
- 1 Tbsp butter
- 1 lb strawberries
- 1 Tbsp sugar
Side Dish Instructions
- Cook rice according to package directions; season with butter and salt and pepper to taste.
- Cut up berries; sprinkle with sugar, and chill until ready to serve.
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