These delicious enchiladas begin with shredded chicken smothered in our Chili Lime Sauce and wrapped in corn tortillas. The stuffed tortillas are then covered with a creamy sauce and sprinkled with melty cheese and fresh cilantro.
1 Rotisserie chicken
3 cups Robert Rothschild Farm Chili Lime Sauce
2 Tbsp. Cilantro, fresh, chopped
1/2 cup Chicken broth
1/2 cup Sour cream
1 pkg. Corn tortillas
8 oz. Cheddar cheese, shredded
6 Green onions, finely sliced
Remove chicken from bone, discard skin and shred chicken. In a medium bowl mix chicken and 1/2 cup of Chili Lime Sauce. Set aside. In 12-inch skillet bring remaining Chili Lime Sauce and green onion to a boil. Reduce heat and add 1 tablespoon of cilantro. Grease a 9 x 13-inch pan.
Coat corn tortillas with sauce, fill with chicken (about 2 tablespoons) and wrap with seam down in pan. Repeat until pan is full (approx. 12 enchiladas). Add sour cream and chicken broth to remaining sauce in skillet and mix well. Pour sauce evenly over enchiladas. Cover with foil and bake for 15 minutes at 350 degrees F. Remove from oven and garnish with shredded cheese and remaining cilantro. Bake for an additional 5 minutes or until cheese is melted.