Submitted by: Maria Delgado, Grandmother of three
There's nothing like a pan of these straight from the oven on a Sunday evening. Smoky, creamy, and just the right amount of heat — this one's been in the family for over thirty years.
Ingredients:
- 3 cups shredded rotisserie chicken
- 2 cans (10 oz each) green chile enchilada sauce
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tsp cumin Salt and pepper to taste
Prep:
Preheat oven to 375°F. Mix chicken, sour cream, cumin, salt, and pepper in a bowl. Stir in half the cheese.
Assembly:
Spread a thin layer of enchilada sauce on the bottom of a greased 9x13 baking dish. Fill each tortilla with the chicken mixture, roll tight, and place seam-side down in the dish. Pour remaining sauce over the top and finish with the rest of the cheese.
Cook:
Bake uncovered for 25–30 minutes until bubbly and golden on top. Enjoy these alongside a simple green salad and a cold horchata. They reheat beautifully the next day — if there's any left.
Enjoy these alongside a simple green salad and a cold horchata. They reheat beautifully the next day — if there's any left.