Cheesy Rotisserie Chicken Enchiladas - Master recipes
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed...
Ingredients
- Salted butter - 2 tablespoons
- Fresh sliced mushrooms - 1 (8 ounce) package
- Chopped yellow onion - ½ cup
- Chopped bell pepper - ½ cup
- Minced garlic - 1 teaspoon
- Condensed Cheddar cheese soup - 1 (10.75 ounce) can
- Condensed cream of chicken soup - 1 (10.75 ounce) can
- Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can
- Sour cream - 1 cup
- Diced green chile peppers - 1 (4 ounce) can
- Chopped fresh cilantro, divided - 2 tablespoons
- Ground cumin - ½ teaspoon
- Chili powder - ½ teaspoon
- Green chile enchilada sauce - 1 (10 ounce) can
- Shredded rotisserie chicken - 4 cups
- Shredded Mexican cheese blend, divided - 2 cups
- Flour tortillas, warmed - 10 (10 inch)
- Green onions, sliced - 1 bunch
- Tomato, diced - 1 medium
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