Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 4 oz (115g) softened cream cheese
  • 1/2 cup (75g) finely diced onion
  • 2 cloves (6g) minced garlic
  • 1 tsp (2g) cumin
  • 1/2 tsp (1g) smoked paprika
  • salt to taste
  • pepper to taste
  • 9 medium corn tortillas
  • 2 cups (480ml) enchilada sauce
  • 2 cups (225g) shredded Monterey Jack cheese
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Shred the rotisserie chicken using two forks, ensuring a mix of breast and dark meat for juiciness.
  2. In a large bowl, fold together the shredded chicken, softened cream cheese, diced onion, minced garlic, cumin, and paprika until the chicken is evenly coated.
  3. Season the filling with salt and pepper to taste.
  4. Heat olive oil in a skillet over medium heat. Quickly dip each tortilla in the oil for 3-5 seconds per side to soften.
  5. Wrap the warmed tortillas in a clean kitchen towel to keep them pliable.
  6. Pour 1/2 cup (120ml) of enchilada sauce across the bottom of a 9x13 inch baking dish.
  7. Place approximately 3 tbsp (45g) of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the dish.
  8. Pour the remaining enchilada sauce evenly over the top and sprinkle with shredded Monterey Jack cheese.
  9. Bake at 375°F (190°C) for 15-20 minutes until the cheese is bubbling and the edges are mahogany-colored.