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1
Preheat oven to 400.
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2
Shred the rotisserie chicken and set aside.
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3
Don't include the skin or pieces of meat you wouldn't want to bite into.
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4
Finely chop the onion; jalapenos and garlic (keep garlic separate).
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5
In a large saute pan, heat olive oil and saute the onion and jalapenos over medium heat until the onions are translucent (about 5 minutes).
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6
Add salt and pepper to taste, and the crushed garlic; cook for another minute (note: watch the garlic closely because it burns very easily).
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7
Next, turn the heat down to low and add 2 tbsp of the enchilada sauce and mix in 6 oz of cream cheese.
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8
Once the cream cheese is fully incorporated add the shredded chicken and take the pan off of the heat and let cool.
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9
Soften the corn tortillas in the microwave with a damp paper towel.
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10
Cover the bottom of an 8x12 baking dish with a thin layer of enchilada sauce.
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11
With a fork scoop chicken mixture into the tortilla, with enough room to roll the tortilla.
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12
Place the filled tortillas in the pan seam side down and cover with the remaining enchilada sauce.
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13
Bake until heated through about 15-20 minutes.
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14
Once done, add shredded cheese and put back in the oven until melted.
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15
Serve with sour cream and cilantro.
