With all the yummy flavors of cheesy enchiladas, this satisfying dinner bowl will win rave reviews from the whole family.
|1 can||red enchilada sauce|
|4 tbsp||The Original Louisiana Brand Hot Sauce|
|2 cups||shredded rotisserie chicken|
|2 cups||shredded Mexican cheese blend, divided|
|1||avocado, peeled, halved, pitted and sliced|
|½ cup||drained pickled red onions|
|¼ cup||drained pickled jalapeño pepper slices|
|½ cup||sour cream|
|1 cup||tortilla strips|
In large ovenproof skillet set over medium-high heat, add enchilada sauce and 3 Tbsp hot sauce. Stir to combine and cook, stirring occasionally, for 2 to 3 minutes or until mixture comes to a simmer. Stir in chicken. Reduce heat to medium. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is heated through.
Reduce heat to low and stir in half the cheese. Sprinkle remaining cheese on top. Broil for 1 to 2 minutes or until cheese is melted.
Divide chicken enchilada mixture evenly among 4 to 6 bowls. Top with avocado, red onion and jalapeños. Dollop with sour cream and sprinkle with remaining hot sauce. Garnish with tortilla strips.
Tip: Serve over steamed rice if desired.