Rotisserie Chicken Enchiladas

Serves 6

Ingredients:

Directions:

1. Pull chicken off the bone and shred, discarding skin and fat; set aside in a bowl. Preheat large skillet to medium high heat, add olive oil, swirl to coat bottom of pan and add onions and garlic. Sauté until translucent, about 10 minutes. Stir in chopped chipotles in adobo sauce, diced green chiles and mesquite seasoning, if using. Add shredded chicken and sauté until warmed through, about 5 minutes; turn off heat and set aside. Season to taste with salt and pepper.
2. Preheat a 10-inch nonstick skillet to medium high heat. Set out a 10-inch round casserole with lid or a plate with another plate you can invert as a cover. Spray the preheated skillet with cooking spray and lay one tortilla in the pan. Spray the side of the tortilla facing up and flip when it gets hot and starts to bubble a bit. Stack them in the casserole or plate and keep covered until you have heated your last one.
3. Preheat oven to 350 degrees F.Spray a large (15-inch) rectangular baker with cooking spray; set aside.
4. Place one warm tortilla at a time on a plate and fill with about 2 tablespoons of chicken filling down the middle, sprinkle with about 1 tablespoon of Mexican blend cheese and a teaspoon of the green onions. Roll up and place on baking sheet, seam side down, repeating until all 12 twelve enchiladas are made.
5. Pour enchilada sauce over the top down the middle and garnish with any left over cheese and top with more green onions.
6. Cover with foil and bake for 20 minutes; remove foil and bake another 10 minutes.