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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 350F and spray or grease a 9x13 baking dish.
Step 2
Remove the meat from the rotisserie chicken and place it directly into a large bowl, you’ll need a minimum of 4 cups of cooked, shredded rotisserie chicken, more if you want to stuff the enchiladas more. Use a hand mixer to finely shred it in under a minute.
Step 3
Pour a third of a can, about 1/2 cup, of enchilada sauce in the baking dish. Move it around to distribute and coat the bottom of the baking dish.
Step 4
Pour 1 10-ounce can of enchilada sauce over the shredded chicken, the drained tomatoes and green chilies, and 1 cup of shredded cheese. Mix well to combine.
Step 5
Place a tortilla on a flat surface, top with 1/2 cup of the chicken mixture, placing it in the middle of the tortilla, and roll it up tightly as possible. Place it in the baking dish, seam-side down. Repeat this process with the remaining tortillas.
Step 6
Pour the remaining sauce from the can over the tops of the enchiladas and spread it evenly using the back of a spoon. Sprinkle the remaining 1/2 cup of shredded cheese on top.
Step 7
Cover the enchiladas with foil and bake in the preheated oven for 20 to 25 minutes, removing the foil during the last 5 minutes of cooking, until the sauce on the sides is hot and bubbly.
Step 8
Remove it from the oven and let the enchiladas rest for 5 minutes before serving. Top with sour cream, cilantro, and your favorite toppings.
Step 9
Refrigerate any leftover chicken enchiladas in an airtight container for up to 3 days. Warm up in the microwave, for 1 to 2 minutes.
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