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Spicy Chicken Enchiladas

Pip and Ebby
  • minutes
  • Serves 8

INGREDIENTS

1

Meat from one rotisserie chicken

1/4 cup

Cilantro, fresh

3/8 cup

Flat leaf parsley, fresh

3 cloves

Garlic

2

Jalapeno peppers

1 10 ounce can

Lime juice and cilantro

1/2

Yellow or white onion

1/4 tsp

Cayenne pepper

1

Salt and pepper

1/4 cup

Olive oil, extra-virgin

2 cups

Cheddar

1/2 cup

Sour cream

8

Burrito size, large

1 10 ounce can

Enchilada sauce