Chili Lime Chicken Enchiladas
1 Rotisserie chicken
3 cups Robert Rothschild Chili Lime Sauce (purchase below)
2 tablespoons 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.
Makes 12 enchiladas