Fixings
1 entire rotisserie chicken with all the meat picked off and destroyed.
1 pack little tortillas (you require 16-18) If you utilize corn tortillas this formula is without gluten.
2 jars of your most loved enchilada sauce or one container of enchilada sauce and on can/jolt taco sauce.
4 oz Cream cheddar mollified
1 8 oz sack of destroyed cheddar, isolated into two equivalent segments.
1 little onion diced finely (discretionary)
Fixings of your decision: harsh cream, salsa, guacamole or diced avocado.
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Directions
Begin off with your destroyed chicken in a blending dish.
Include the greater part of the onion, roughly ⅓ of the enchilada sauce, and half of the destroyed cheddar to your chicken. Blend well.
Empty simply enough enchilada sauce into the base of your preparing dish to leave a slender layer.
Spread roughly 1 tsp of cream cheddar onto a tortilla.
Fill to craved sum with chicken blend.
Move tortilla.
Place in heating dish with the crease down so it doesn't unroll. rehash with tortillas until chicken blend is gone, (roughly 16-18 enchiladas)
Mastermind as expected to fill the preparing dish.
Spread with remaining enchilada sauce and best with staying destroyed cheddar.
Heat at 350 for 45 minute
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