So you picked up a rotisserie for dinner as the first step for an easy dinner, you found a can of hatch diced chilies next to a can of enchilada sauce and some cumin from the pantry. Now the refrigerator offered Monterrey Jack cheese, a lime, corn tortillas (seemingly a hundred of them that will never get used), a bit of heavy cream, and finally, a bunch of cilantro…we can do this with a bit of doctoring up and have a nice Mexican style dinner.
Needless to say you start with pulling the chicken off the bones and shredding it for your enchilada filling, add some grated Jack cheese (you be the judge as to how much, but about a cup to 2 cups of shredded is what I did, toss in 4 ounces of Hatch diced chilies with a bit of the juice, and some chopped onions, a pinch or two of cumin and if you like a bit of smoked paprika add some of that, keeping in mind that it is pretty overwhelming if you use too much, so a little sprinkle or two should be enough. Toss the filling together and check to see that you have enough cheese in it, but alas I forgot the cream, but just a wee bit to moisten the chicken blend.
For the enchilada sauce, open a can of enchilada sauce (I only had a small can), pour into a saucepan over low heat, add 1/4-1/2 can Rotel mild, the small can, chopped onion, a bit of granulated garlic or fresh garlic, a bit of cumin, and finally any leftover chopped green chilies and season to taste with a bit of chili powder, simmer for five or so minutes and then take it off the heat and cover until ready to use.
Have ready your chicken filling…
Lightly oil a baking dish and ladle in some sauce and turn so the sauce spreads over the entire bottom. I used a small pan to warm the tortillas and scooped in about 2 tablespoons filling you can add more if necessary, roll up and place snuggly (6 or so) in the dish with sauce. When finished add a little sauce over the top add a little filling across the top along with a little more chopped onion and cheese, and bake 20-25 minutes in a preheated oven. Finish with some fresh chopped cilantro and sliced black olives, serve with sour cream or your other favorite toppings.