My family devoured these! The chicken mixture works great as a dip with corn and or tortilla chips too. I would think Doritos would be good with it also.
INGREDIENTS
10 Extra Large Flour Tortillas
1/2 - 1 Whole Rotisserie Chicken, shredded
1-2 Cups Water
1/2 tsp Better than Bouillon
2 -3 TBS Mrs. Dash Original
1 TBS Cilantro Lime Seasoning
1/2 package of Taco Seasoning
1 Yellow Onion, diced
1/2 Poblano Pepper, diced
3 TBS Pickled Jalapeno Peppers (mild), diced
1 Cream Cheese (8oz)
La Victoria Green Enchilada Sauce (2-28 oz Cans)
1 Bag of Shredded Mexican Cheese
1 Box of Zatarains Cilantro Lime Rice (cooked according to directions, set aside)
Suggestions (Optional)
2 Cans of Corn Heated (w/2 TBS butter) as a side
1 Can Refried Beans, Heated (serve as a side)
Sour Cream (to top Enchilada with)
Guacamole or Salsa (as a side w/chips)
INSTRUCTIONS
1. Using Instant Pot on Saute setting, add chicken, water, bouillon, spices, onions and peppers. Heat all until peppers and onions are cooked soft, add cream cheese and more water if needed as it likes to evaporate. Stir constantly, until cream cheese is melted and combined. The consistency will look like a thickened sticky sauce. Turn off instant pot.
2. Preheat oven to 350 degrees Fahrenheit.
3. Using 2 Large Rectangle Casserole dishes, add enough Enchilada Sauce to just coat the bottoms.
4. Add chicken mixture on top of tortilla. Top with Rice and shredded cheese. Roll up and add to pan on top of the sauce. (I usually get about 5 to a pan).
5. Pour the green sauce over each Enchilada until coated.
6. Top generously with shredded cheese.
7. Bake in oven for 15 minutes or until cheese is melted.
8. Serve w/sides.
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