Chicken Enchilada Casserole
- 8 Mission Gluten-Free Tortilla
- 1 Rotisserie Chicken (bones & skin discarded, meat shredded)
- 1/4 Cup Water
- 1 Teaspoon Chipotle Seasoning
- 1 Cup Cheddar Cheese (shredded)
- 1/2 Cup Sour Cream
- 1/2 Cup Red Onions (diced)
- 1/2 Cup Salsa (chunky)
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- Pre-heat a conventional oven to 350°F.
- In a large sauté pan, over medium heat, add chicken, water, and chipotle seasoning. Mix well to combine, and heat until chicken has reached an internal temperature of 165°F on a thermometer.
- Warm the tortillas by heating in a skillet over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds.
- On each tortilla, spread 1 tbsp sour cream down the middle of the tortilla, then sprinkle with 1 tbsp shredded cheese, 1 tbsp diced onions, and ¼ cup chicken. Roll each tortilla so both ends are still open and place them, seam side down in a greased baking dish. Repeat for remaining tortillas, lining them side by side in the baking dish.
- Spread one cup salsa over the top of the enchiladas and sprinkle remaining ½ cup of cheese over the entire dish. Cover the pan with aluminum foil and bake for 20-25 minutes, or until heated through and the cheese is melted. Serve.