When I made this dish I was looking for something fast and good! So I looked online and found this recipe
1 (14-ounce) can diced tomatoes with chiles, drained (Rotel)
1 yellow onion, chopped
2 jalapeno, seeded, deveined, and sliced into strips
1 small can, whole green chiles chopped
1/2 cup finely chopped cilantro leaves
1 lime juiced
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
6 (8-inch) flour tortillas
1 small can of red enchilada sauce
Preheat your oven to 350 degrees F.
and pop it in the oven (make sure the plate is oven safe) and warm the tortillas in the oven for about 5-7 minutes. This makes them easier to roll. Or if you have a microwave you could pop them in there for 10-20 seconds.
Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: (this is how I did it, the recipe says differently)
and place, seam side down, in the prepared baking dish.
I had about 5 enchiladas and rolled them all up and placed them in the baking dish
Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
I topped mine with cilantro, lettuce and tomato and sour cream and the juice from the lime…