I am still really under the weather with this horrid cold so we are making dinners as easy as possible. My main function tonight was to put the filling in the enchiladas and roll them up.

John went to the store and got a couple of bottles of Herdez medium spicy tomatillo sauce and a rotisserie chicken. He shredded the chicken and dipped the tortillas in some hot oil to soften them. After putting a coat of the tomatillo sauce in the bottom of a baking dish, I put a filling of chicken, sauce and onions in the tortillas and rolled them up. I snugged them one against the other to keep them from opening up, added more sauce on top, and sprinkled on feta cheese (it’s what we had.)

Chicken enchiladas ready to go in the oven

We baked our enchilada casserole for 20 minutes at 375F. They came out pretty tasty and we have leftovers for lunches.

Two enchilada serving with additional onion, cheese, cilantro, and sour cream