This is a really quick and easy recipe, that is also delicious. It makes a yummy weeknight dinner with little effort. I like to serve it with a green salad but if your feeling really hungry you could make rice and refried beans.
CHICKEN ENCHERITOS
4 cups cooked chicken, shredded
( for this and almost every recipe I make using chicken, I buy a prepared rotisserie chicken from the grocery store deli and pull all the meat off )
1/2 onion chopped
1 4-oz. can diced green chiles
1 cup taco sauce (I use Thick and Smooth Mild sauce by Ortega.)
1 cup enchilada sauce
shredded cheddar cheese
sour cream
6-8 tortillas burrito size
4 cups cooked chicken, shredded
( for this and almost every recipe I make using chicken, I buy a prepared rotisserie chicken from the grocery store deli and pull all the meat off )
1/2 onion chopped
1 4-oz. can diced green chiles
1 cup taco sauce (I use Thick and Smooth Mild sauce by Ortega.)
1 cup enchilada sauce
shredded cheddar cheese
sour cream
6-8 tortillas burrito size
Heat oven to 400F. Saute onions in a little oil in a skillet. When softened, add chicken, taco sauce and green chiles.In a separate pan, heat the enchilada sauce. Heat tortillas to make them pliable (about 20 seconds in microwave). Spoon about 3/4 cup chicken mixture on each tortilla and roll up restaurant style.Place on a greased cookie sheet and rub top of burrito lightly with oil. Bake until golden, about 10-15 minutes.Spoon warm enchilada sauce on a plate, lay chimichito on top, add a spoonful of sour cream and sprinkle with cheese.
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