If you prefer shredding chicken breast and thigh meat for meal planning, you can also do that instead and still use these same ideas below!
Chicken Enchiladas Ii
Spend 25 minutes simmering some broth, veggies, and seasonings together for a classic rotisserie chicken noodle soup.
Recipe Summary Chicken Enchiladas Ii
A great way to use leftover chicken. Even kids love these!Ingredients | Recipes With Leftover Rotisserie Chicken Breast
1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Info | Recipes With Leftover Rotisserie Chicken Breast
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
