Rotisserie Chickens

I love the taste of Rotisserie Chickens as well as the cost of them and the ample recipes that you can use them in. I can usually use one Rotisserie Chicken for 3 or 4 meals and they usually cost around $6-7. Just some ideas are enchiladas, chicken salad sandwiches, chicken pesto lasagna, pasta salad with chicken, chicken sandwiches and just tossing it on a salad! Last night I bought one and plan on using it for at least a couple meals this week including the enchiladas below. This recipe actually comes from my friend Alison’s mom a couple years ago, and I love it! This also makes a good entertaining recipe, since it will make 5-6 servings!

Chicken Enchiladas
1 large can enchilada sauce (green or red)
10-12 corn tortillas
4 cups Mexican blend cheese
½ rotisserie chicken
½ c. chopped cilantro
½ tbs cumin
½ c. minced onion

Pre-heat oven to 350F. Heat ½ can of enchilada sauce in saucepan over medium. Place tortillas in sauce, making sure each side gets coated in the sauce. (Alison just taught me this as a trick to keep the tortillas from breaking) Pull apart rotisserie chicken into small strips. Mix in bowl with cumin, cilantro and onion. Cover the bottom of a Pyrex pan with enchilada sauce. Lay one tortilla and fill with chicken mixture and a handful of cheese. Roll and turn so the open side faces down. Repeat, lining the enchiladas up in the pan, filling the pan. Pour the remaining enchilada sauce on top and sprinkle remaining cheese over top. Bake in oven for 20-25 minutes.