Step-by-Step Guide to Make Gordon Ramsay Creamy Rotisserie Chicken Enchilada

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy rotisserie chicken enchilada. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Creamy Rotisserie Chicken Enchilada is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Creamy Rotisserie Chicken Enchilada is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have creamy rotisserie chicken enchilada using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Rotisserie Chicken Enchilada:

1. Make ready 8 Tortillas
2. Take 1 tbsp Olive oil
3. Make ready 1 Onion chopped
4. Prepare 1 can hormel chili no bean
5. Take 1 tsp Paprika
6. Make ready 1 cup Chicken broth
7. Get 1/2 cup Heavy whiling cream
8. Prepare 1 cup Sour cream
9. Get 2 cup Monterey Jack cheese
10. Get 1 tsp Garlic powder
11. Prepare 1 tsp Pepper
12. Take 1 tsp Salt
13. Make ready 10 oz Green Enchilada sauce
14. Prepare 10 oz Red enchilada sauce
15. Make ready 1 Rotisserie chicken shredded

Instructions to make Creamy Rotisserie Chicken Enchilada:

1. Preheat oven to 350°F.
2. Heat 1 Tablespoon of oil in a skillet over medium heat. Add the onion and saute for 1 minute. Add chicken, 1 can of the chili,1/2 teaspoon of paprika, 1 teaspoon garlic 1 teaspoon salt, 1 teaspoon salt and 1 teaspoon pepper. Stir everything together.
3. Next stir in 1/2 cup of chicken broth, the green enchilada sauce, Add cream (or milk) and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
4. In a bowl combine the enchilada sauce, sour cream, 1/2 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 paprika Whisk until well combined.
5. To assemble, 3 spoonfuls of chicken mixture onto each tortilla. Top with one spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!

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