Recipe and picture courtesy of Amber Hopkins
Take left over rotisserie chicken and shred it up.
Add in enough sour cream so that all the chicken is moist. Add black olives, cilantro and diced red onions, just by sight no exact measurement. Add shredded Queso cheese as well as some shredded medium cheddar. Put the filling in soft taco size flour tortillas and rolled them like a burrito. Place them in a greased baking dish and then cover them with enchilada sauce and top it with the same cheese as the filling.
Cover the dish with foil and bake at 375 for about 20 min until the sauce was bubbling. Remove the foil and cook for an additional 5 to 10 min to get the cheese nice and melted with a little crust. Serve them topped with sour cream and cilantro. You can totally add anything else to the mixture that you may have on hand or like.. Green chiles or jalapeño for example
Add in enough sour cream so that all the chicken is moist. Add black olives, cilantro and diced red onions, just by sight no exact measurement. Add shredded Queso cheese as well as some shredded medium cheddar. Put the filling in soft taco size flour tortillas and rolled them like a burrito. Place them in a greased baking dish and then cover them with enchilada sauce and top it with the same cheese as the filling.
Cover the dish with foil and bake at 375 for about 20 min until the sauce was bubbling. Remove the foil and cook for an additional 5 to 10 min to get the cheese nice and melted with a little crust. Serve them topped with sour cream and cilantro. You can totally add anything else to the mixture that you may have on hand or like.. Green chiles or jalapeño for example
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