Chicken Enchiladas

We love rotisserie chicken around here. It makes Tex Mex night come together so quickly! This meal can be made in 15 minutes...no joke!


Chicken and Cheese Enchiladas
1 green pepper, chopped
1 small onion, chopped
1 can (10 oz) enchilada sauce
8 corn tortillas
2 cups rotisserie chicken, shredded
1 1/4 cups shredded mexican blend cheese
1 teaspoon cumin


Spray a 11 by 7 glass pan with cooking spray and set aside. Turn on the broiler. In a medium saucepan over medium-high heat, add the onion and green pepper and cook until softened, about 3 minutes. Add the enchilada sauce and let bubble for an additional 5 minutes. Meanwhile, in a small bowl combine the chicken, 3/4 cup of cheese, and cumin. Wrap the corn tortillas in a damp paper towel and microwave on high for 1 minute to soften. To assemble the enchiladas, take one tortilla and fill with about 1/4 cup of the chicken mixture. Place in the 11 by 7 pan. Cover with the enchilada sauce. Put in the oven for 3 minutes or so to heat everything through. Remove from the oven and top with remaining cheese. Put the dish back in the oven and broil for an additional 2 minutes or until the cheese is golden and bubbly. Top with sour cream and serve with rice and beans. Enjoy!

Occassionally I have leftover chicken mixture because I am basically pulling a Rachael Ray and eyeballing everything. Perfect use of leftovers? Quesadillas for the little ones!