Fill corn tortillas with shredded chicken and shredded Monterey Jack cheese; roll up and set aside.
2
In a 9x13 baking dish, pour a layer of your favorite enchilada sauce on the bottom, add the filled tortillas, and top with DLM Roasted Tomatillo Salsa.
3
Bake in 350ºF oven for 10 minutes. Top with more cheese and bake until bubbly and golden brown, about 10 to 15 additional minutes.
4
Serve with fresh cilantro, a little sour cream, and a dollop of DLM Guacamole.
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Nov 11th 2024
This is a favorite recipe at my house. It’s very easy to put together and leftovers freeze well.
- Lorena
Dorothy Lane Market says:
We love hearing that this is a favorite, Lorena! Thank you!
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One Pan Chicken Enchiladas
PREP TIME10 mins
COOK TIME25 mins
SERVINGS4
INGREDIENTS
Corn tortillas
DLM Rotisserie Chicken, shredded
Monterey Jack cheese
Enchilada sauce
DLM Roasted Tomatillo Salsa
Fresh cilantro
Sour cream
DLM Guacamole
INSTRUCTIONS
1
Fill corn tortillas with shredded chicken and shredded Monterey Jack cheese; roll up and set aside.
2
In a 9x13 baking dish, pour a layer of your favorite enchilada sauce on the bottom, add the filled tortillas, and top with DLM Roasted Tomatillo Salsa.
3
Bake in 350ºF oven for 10 minutes. Top with more cheese and bake until bubbly and golden brown, about 10 to 15 additional minutes.
4
Serve with fresh cilantro, a little sour cream, and a dollop of DLM Guacamole.