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  • 2 store-prepared rotisserie chickens
  • 7 to 8 large flour tortillas
  • spice mix (see below)
  • 1 package shredded Monterey Jack cheese
  • 1 package shredded Mexican blend cheese
  • 6 TBLS butter
  • 6 TBLS flour
  • 4 C chicken stock
  • 2 C sour cream
  • 2 to 3 TBLS jarred diced jalapenos
  • 1 fresh jalapeno, sliced thin
  • non-stick cooking spray
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp black pepper
  • 2 tsp paprika
  • 1 tsp kosher salt
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp onion powder
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You have probably seen a version of this recipe for Chicken Enchiladas floating around on Pinterest or the internet over the past several years. I have even made that version, and it always left me feeling like it just did not have enough flavor. I wondered what I could do to it to amp up the flavor and yet still make it easy to prepare. So, here it is!

Go grab a few of your favorite rotisserie chickens. I got mine at my local Harris Teeter and let’s get cooking! You can definitely cook your own chicken if you so desire. I have done that in the past and the recipe turns out just as good. Using ready prepared rotisserie chicken is not only a time saver, but also saves on cost!

a bowl of chicken enchiladas

Start by shredding your rotisserie chicken with two forks. I only use the breast meat and a little bit of the thigh meat.

In a small bowl, combine all of the ingredients for the spice blend and mix well. In a larger bowl, add the shredded chicken and a few tablespoons of the spice mixture. You will probably not use all of it, but can store for later use.

Add about 1/2 of package of both the Monterey Jack and Mexican blend cheeses to the chicken and mix well.

Heat oven to 350 degrees. Line a baking dish or oven-safe pan with non-stick cooking spray. I love using a pan for this recipe. Take one of the flour tortillas and place a generous handful onto the middle of the tortilla. Roll once lengthwise, tuck in the sides and then roll to close. Place with the seam facing down into the prepared pan (dish). Finish filling and rolling the tortillas until the chicken mixture is used up. My recipe made seven generously filled tortillas.

Melt the butter in a separate pan over medium to medium-high heat. Whisk in the flour and allow to cook as you are whisking for about three to four minutes or until you “cook” out the flour taste. Do NOT burn. Whisk continuously! Whisk in all of the chicken stock and allow to simmer on medium-high heat until the mixture bubbles and thickens. Whisk often!

Remove pan from heat and allow to sit for just about a minute or so. Add in the sour cream and whisk to combine. Add in the jarred diced jalapenos. I used about three tablespoons, including some of the juice. This step adds a ton of flavor to the sauce and gives it a little kick of spice and heat!

Ladle the finished sauce on top of the enchiladas…use enough to cover them. I did have a little sauce left over, but wanted to prepare enough to store with any leftovers. Top with the remaining Monterey Jack and Mexican blend cheeses.

Bake uncovered for about 20 to 25 minutes. You are basically just heating everything through and melting the cheese. After baking, turn the broiler on to turn the cheese a golden brown. Finish the Chicken Enchiladas by throwing fresh sliced jalapenos on the top. ENJOY with Mexican Rice.

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