Sour Cream Rotisserie Chicken Enchiladas

Time: 38 mins

Servings: 4-6 people

🍴what you need:

•2-2.5 cups of shredded rotisserie chicken (I only use the white meat parts)

•3/4-1 cup of sour cream. Depends on how creamy you would like it! We did a cup and they were SUPER creamy

•1/2 can of drained corned

•1-2 tbsp of taco seasoning

•8-12 tortillas (depending on what size you pick up! We use the medium size found at Whole Foods)

•1 (10oz) can of enchiladas sauce. We always use El Paso

•1/2 cup queso

•2 cups of shredded cheese of choice, divided

‼️what to do:

•preheat your oven to 425 degrees

•in a large bowl combine: shredded chicken, sour cream, corn, seasonings, 1 cup of shredded cheese. Stir extremely well to combine

•in oven safe baking dish, pour 1/3 cup of enchiladas sauce in. Then place a tortilla in dish, add filling, roll up, continue until baking dish is full. I fill mine up to the brim! So that I don’t have filling left over

•once you’ve used filling/tortillas up, cover with the rest of the enchiladas sauce and 1/2 cup of queso. Top with the rest of your cheese

•bake in oven for 15 minutes then broil for an additional 3-5 until golden!