Chicken Enchilada Casserole

• Course Main Course, Main Dish
• Cuisine Mexican, Party Food

Prep time

Cook time

Servings

Ingredients

• 8 Mission Gluten-Free Tortillas
• 1 Rotisserie Chicken bones and skin discarded, meat shredded
• 1/4 Cup Water
• 1 tsp Chipotle Seasoning
• 1 Cup Cheddar Cheese shredded
• 1/2 Cup sour cream
• 1/2 Cup Red Onions diced
• 1 Cup Salsa chunky
• 1/4 tsp Salt
• 1.4 tsp Pepper

Instructions

1. Preheat a conventional oven to 350 degrees F.
2. In a large saute pan over medium heat, add chicken, water, and chipotle seasoning.
3. Mix well to combine, and heat until chicken has reached an internal temperature of 165 F on a thermometer.
4. Warm the tortillas by heating in a skillet over medium- high heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds.
5. On each tortilla, spread 1 TBSP sour cream down the middle of the tortilla, then sprinkle with 1 TBSP of shredded cheese, 1 TBSP of diced onions, and 1/4 cup chicken.
6. 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.
7. Spread one cup salsa over the top of the enchiladas and sprinkle remaining 1/2 cup of cheese over the entire dish.
8. Cover the pan with aluminum foil and bake for 20- 25 minutes, or until heated through and the cheese is melted.
9. Serve.