Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup (60g) diced white onion
  • 4 oz (113g) canned diced green chiles
  • 1 tsp (5g) ground cumin
  • 1/2 cup (120ml) red enchilada sauce
  • 12 corn tortillas (approx. 6 inches)
  • 2 cups (480ml) red enchilada sauce
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 2 tbsp (30ml) vegetable oil
  • 1/4 cup (15g) chopped fresh cilantro
  • 2 tbsp (30g) diced red onion
  • 6 tbsp (90g) sour cream
  • 1 lime, cut into wedges

Instructions:

  1. In a large bowl, combine the shredded rotisserie chicken, diced white onions, green chiles, cumin, and 1/2 cup of red enchilada sauce. Fold in the Monterey Jack cheese until the mixture is evenly coated and cohesive.
  2. Heat vegetable oil in a skillet over medium heat. Quickly pass each corn tortilla through the oil for 3–5 seconds per side to make them flexible. Dip each warmed tortilla into the red enchilada sauce, fill with 3 tablespoons of the chicken mixture, and roll tightly.
  3. Pour 1/2 cup of red enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly. Arrange the rolled enchiladas seam-side down in the dish. Pour the remaining red enchilada sauce over the top, ensuring full coverage, and sprinkle evenly with shredded sharp cheddar cheese.
  4. Bake at 375°F (190°C) for 15–20 minutes until the cheese is melted and bubbling and the sauce begins to caramelize around the edges.
  5. Garnish with chopped fresh cilantro and diced red onion. Serve with a dollop of sour cream and a lime wedge.