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Cut the flour tortillas into 4ths diagonally, so you end up with 24 (pizza slice looking) quarters. Lightly grease your muffin tins and press a tortilla quarter into each individual cup. Set aside.
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Pull all of the breast meat off of your rotisserie chicken, and place in a large bowl. Refrigerate the rest of your chicken for another meal. Add beans, chiles, sauteed onion, salt and pepper to your bowl. In a separate bowl, beat together sour cream and cream cheese. Add Jack cheese to cream cheese mixture. Add your cream cheese mixture to the chicken mixture and stir.
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Spoon your enchilada filling into each of your tortillas, distributing evenly. Top with shredded Jack Cheese.
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Cover with foil and bake in a 350 degree oven for 10 minutes. remove foil and bake for an additional 13-18 minutes, or until top is golden brown and enchilada bites are heated through.
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These are great by themselves, or served with green salsa. Enjoy!