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Easy Skillet Chicken Enchiladas! 🧀
It’s time to dig into the easiest enchiladas you could ever make! Rotisserie chicken saves the day here, along with using soft flour tortillas and lots of CHEESE!
Ingredients 🛒
• 28 oz can red enchilada sauce
• 5 oz cotjia cheese
• 2.25 oz can sliced black olives
• 7 soft flour tortillas
• 3 diced roma tomatoes
• 1 cup cilantro, chopped
• 3 green onions, sliced
• 1 rotisserie chicken breast, chopped
• 1 cup Mexican style cheese, shredded
Directions ✍️
• Preheat oven to 350F.
• Pour 1/2 cup of a 28 oz can of red enchilada sauce onto a large plate. Take a soft flour tortilla and dip both sides of the tortilla into the sauce.
• Sprinkle 1 tbsp of shredded Mexican style cheese into the tortilla followed by 1 tbsp sliced black olives, 1 tsp sliced green onion, 1 tsp chopped cilantro, 1 tbsp chopped cooked chicken, 1 tbsp diced roma tomatoes, and 1 tsp cotija cheese.
• Fold tortilla and place into a large skillet with 1/2 cup of the enchilada sauce covering the bottle of the skillet. Repeat with remaining tortillas.
• Sprinkle the tortillas with 1/4 cup shredded Mexican cheese, 2 tbsp cotjia, 1 tbsp black olives, 1 tbsp chopped cilantro, 1 tbsp sliced green onion, and the remaining enchilada sauce.
• Bake for 25-30 minutes, or until bubbly.
• Serve up and enjoy!
Bon Appétit! 👨🍳
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