If you LOVE hot and Spicy---these are for you.
HoT HoT HoT
1 rotisserie chicken
1 cup onion, diced
1 28 ounce can green chili verde enchilada sauce
1/2 cup sour cream
2-3 TB sliced canned green chilis
1 can cream of chicken soup
1 cup milk
1 TB cornstarch
2 cups Colby-Jack shredded cheese
8 large flour tortillas
4 ounce can sliced black olives (optional)
green onions, diced (optional)
Pull white meat from your rotisserie chicken, cut in cubes and set aside.
Saute onions in olive oil sprinkle with garlic powder and pepper to season.
Cook until onions are tender. Add chicken, cream of chicken soup, milk, sour cream and 1/2 cup cheese. In small bowl, combine cornstarch with a splash of water and stir. Add to your chicken mixture to thicken. Bring to a boil and simmer until mixture has thickened.
Spray 9x13 pan with cooking spray. Pour half of your green enchilada sauce in pan. Set aside.
Place about 1/2 cup of mixture in each tortilla and roll up. Place seam side down in dish over enchilada sauce. Repeat.
Pour remaining enchilada sauce over tortillas and top with remaining cheese.
Bake 225 degrees for 1 hour.
Garnish with additional sour cream, green onions, green chilis, olives, salsa and paprika if desired.
Some like it HOT!