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Gourmet Ghost Pepper Sauces & Condiments
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Pulled Pork Sandwiches > Hot Ham and Bean Soup > Spicy Beef Jerky > Chicken Salsa Verde Dip > Easy Chicken Enchiladas >  
Easy Chicken Enchiladas with Tomatillo Sauce
 
Ingredients

  • 1/4 cup vegetable oil
  • 6 (6-inch) corn tortillas
  • Breasts from store-bought rotisserie chicken, skinned and shredded (to yield 1 1/2 cups)
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 bottle Friendly Ghost Tomatillo Sauce
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    Directions

    • Preheat the oven to 350 degrees F.
    • Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
    • Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/4 bottle of Friendly Ghost sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
    • Drizzle with the sour cream and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes.
    • Serve immediately.