Chicken and Sour Cream Enchiladas

What’s better than chicken and sour cream enchiladas? And what is one of the greatest inventions, food-wise, of all time? Rotisserie chicken, of course. Available for pick-up every day at grocery and big box stores, it’s a great convenience food to assist in getting dinner on the table quickly. For variety, it’s also a flavorful ingredient to add to recipes like main course salads, pasta dishes, casseroles, sandwiches, even pizza. Because it’s already cooked, it cuts down on prep time plus it’s well seasoned and juicy because of the way it was originally prepared. But you can use any pre-cooked chicken for this recipe for chicken and sour cream enchiladas. What’s better than chicken and sour cream enchiladas? And what is one of the greatest inventions, food-wise, of all time? Rotisserie chicken, of course. Available for pick-up every day at grocery and big box stores, it’s a great convenience food to assist in getting dinner on the table quickly. For variety, it’s also a flavorful ingredient to add to recipes like main course salads, pasta dishes, casseroles, sandwiches, even pizza. Because it’s already cooked, it cuts down on prep time plus it’s well seasoned and juicy because of the way it was originally prepared. But you can use any pre-cooked chicken for this recipe for chicken and sour cream enchiladas.

1 lb. diced or shredded rotisserie chicken breast meat

1 (16-oz.) container sour cream

1 (15-oz.) can green chile or Hatch chile enchilada sauce

1 (10½-oz.) can cream of mushroom soup

1 (8-oz.) pkg. shredded co-jack or Mexican cheese mix

8 flour tortillas, fajita size

Pico de gallo, homemade or store bought

Directions at localprofile.com

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