2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4
cup chopped fresh cilantro
Garnishes, as desired
1
medium avocado, pitted, peeled and diced
1
lime, cut into fourths
1/2
cup sour cream
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Steps
1
Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
2
Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.
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Have leftover tortilla strips? Add them to a salad to add crunch!
If you have leftover deli rotisserie chicken, use it up in the Easy Chilaquiles recipe!
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