I have fallen in love with these Enchiladas. I was first introduced to enchiladas while living with Dianna. Then when we went back to school, with help Allrecipes Cookbook, we made them from complete scratch. That was time consuming, so I have come up with this.
Ingredients
1 tbps Olive Oil
1 cup chopped onion
1 de-boned rotisserie chicken
1 cup shredded cheese
1 can cream of chicken soup
1 can of Las Palmas Enchilada Green Sauce, I use mild.
6-8 Burrito size tortillas (you can use smaller ones)
Directions
1. Pre-heat oven to 350. De-bone the chicken. (I normally buy this from Sam's or Costco, de-bone when it is hot.)
2. Place oil and chopped onion in skillet and sauté them.
3. In a large bowl place the onion, chicken, cheese, and cream of chicken and mix it together. I use my hands, I find it easier
4. Pour a little amount of green sauce in a 9x13 pan to cover the bottom.
5. This part you stuff the tortillas with the mix. I just guess on amount. You can add more cheese, if wanted. Roll it up and place the flap down in the pan.
6. Continue with all tortillas.
7. Pour green sauce over all enchiladas. Top with cheese if wanted.
8. Place in the oven for 20-30 mins. It only needs to be warmed up. I cook until it bubbly and the tortillas are a little browned.
Burrito sized tortillas are good to cut in half. You can add to it. It is a basic, good for left overs.
Weight Watchers Point Plus: 1 serving 1/2 a burrito sized enchilada 6 points
