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Ingredients

Salsa:

• 1 (14-ounce) can diced tomatoes with chiles, drained
• 2 scallions, light green and white parts only, finely chopped
• 1 jalapeno, seeded, deveined, and finely chopped
• 1/2 cup finely chopped cilantro leaves
• 1 lime, juiced
• Pinch salt

Enchiladas:

• 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
• 2 cups grated Cheddar
• 1 cup sour cream
• 1/2 small red onion, finely chopped
• Salt and freshly ground black pepper
• 6 (8-inch) flour tortillas

Description

Food Network Invites You To Try This Fastest-Ever Enchiladas Recipe From Ingrid Hoffmann.

Food Network