Using rotisserie chicken and prepared sauce makes these enchiladas — spiked with lime, creamy avocado and kicky jalapeños — a snap to make and a breeze to assemble.
Recipe tags: chicken base, easy difficulty, lunch, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | red enchilada sauce |
| 1 tsp | Better Than Bouillon® Roasted Chicken Base |
| ¼ cup | lime juice |
| 2 tbsp | water |
| 1 tsp | taco seasoning |
| 4 cups | shredded Monterey Jack cheese, divided |
| 10 | corn tortillas (6 inches) |
| ¾ cup | sour cream |
| 1 | avocado, halved, pitted, peeled and diced |
| ¼ cup | pickled jalapeño pepper slices |
| 2 tbsp | finely chopped fresh cilantro |
Directions
Preheat oven to 425°F. Grease 13 x 9-inch baking dish.
In bowl, stir together enchilada sauce with 1 tsp Roasted Chicken Base. Spread half the enchilada sauce mixture in bottom of prepared baking dish.
In large bowl, stir together lime juice, 2 tbsp water, remaining 2 tsp chicken base and taco seasoning. Stir in shredded chicken until coated. Stir in 1 cup Monterey Jack cheese.
One at time, spoon 1/3 cup chicken filling down center of each tortilla. Roll tightly and then transfer seam-side down to prepared baking dish. Repeat with remaining filling and remaining tortillas.
Pour remaining enchilada sauce mixture over filled tortillas. Sprinkle with remaining 3 cups cheese.
Bake, uncovered, for 18 to 20 minutes or until filling is heated through and cheese is melted and bubbling.
Tips: Substitute red enchilada sauce with green enchilada sauce if preferred. For chicken-and-bean enchiladas, substitute 1 1/2 cups shredded chicken with 1 can (14 oz) drained and rinsed pinto beans.