Rotisserie Chicken Guacamole Enchiladas with Sour Cream: easy to make, loaded with rotisserie chicken and sour cream.
It all started with me having a headache and staying at home in a dark room for a whole day. After five o’clock, I managed to get up, hoping to make something for dinner since my son would soon be arriving home. What I spotted first were tortillas and guacamole salsa. Then, it occurred me that we had some rotisserie chicken leftovers, and it all fell into place.
Here is what you need:
Although I come to slowly after these tremendous migraine attacks, it seems that it does not affect my cooking. I am a bit pale and lethargic, but as soon as I spot the ingredients, my mind works just fine. Luckily!
So, I shredded the rotisserie leftovers in a few minutes, and then I spotted sour cream in the fridge, which made the composition complete:
If you wonder what to do with the two egg whites that are left after you have made the enchiladas, let me tell you what I do: I freeze them to keep for making Pavlova; when I have four egg whites, Pavlova it is. There are so many fresh fruits to use during this season, and besides you avoid wasting any food!
The photo below shows enchiladas baked:
Rotisserie Chicken Guacamole Enchiladas with Sour Cream
- 8 corn tortillas, approx 10 inches diameter
- 8 Tbsp Guacamole Salsa
- 3 cups Gouda cheese, shredded
- 2 cups Cheddar cheese, shredded
- 4 cups Rotisserie Chicken, shredded
- 2 egg yolks
- Salt to taste
- 2 cups sour cream
- Jalapeno slices to taste
Preheat the oven to 180° C / 356° F.
Spray the pan (10 x 10 inches).
Place one tortilla on a plate and spread 1 Tbsp of Guacamole Salsa over it.
Fill the tortilla with the rotisserie, both cheeses and jalapenos to taste.
Roll the tortilla and place it seam side down into the baking dish.
Repeat the actions from 3 to 5 with all the tortillas.
If there is any cheese left, spread it over the top of the tortillas in the baking dish.
Mix the sour cream and egg yolks in a small bowl and spread over the top.
Bake for 15 minutes at 180° C / 356° F.
Turn the oven up to 190° C / 374° F. and bake the tortillas for 5 more minutes.