Chicken Enchiladas

Chicken Enchiladas By: Chef Michelle yield: 12 enchiladas


  • 1 Kroger Deli Rotisserie Chicken
  • 2 cups Cheddar cheese, shredded
  • 1 - 16oz. jar of Private Selections Peppery Sweet Corn Salsa
  • 1 medium Red onion, julienned
  • 1 Yellow bell pepper, julienned
  • 12 ea. Flour tortilla
  • 1 - 8oz. jar Kroger Fire Roasted Enchilada Sauce
  • 1 cup Shredded cheese


1.{} Remove skin from chicken and shred meat into a large mixing bowl.

2.{} Add cheese, Peppery Sweet Corn Salsa, onions, and peppers.{} Mix thoroughly and refrigerate for at least one hour.

3.{} To make enchiladas, scoop about 1/2 cup of the chicken mixture onto a flour tortilla. {}Roll tortilla tightly and place in a greased baking dish.{} Repeat until all enchiladas are formed.

4.{} Pour Fire Roasted Enchilada Sauce down the center of the enchiladas and sprinkle with remaining cheese.

5.{} Bake at 350 ?F for 15-20 or until tortillas are golden brown.{} Serve immediately.