Rotisserie Chicken Guacamole Enchiladas

"It all started with me having a headache and staying at home in a dark room for a whole day. After five o'clock, I managed to get up, hoping to make something for dinner since my son would soon be arriving home. What I spotted first were tortillas and guacamole salsa. Then, it occurred me that we had some rotisserie chicken leftovers, and it all fell into place. Although I come to slowly after these tremendous migraine attacks, it seems that it does not affect my cooking. I am a bit pale and lethargic, but as soon as I spot the ingredients, my mind works just fine. Luckily! So, I shredded the rotisserie leftovers in a few minutes, and then I spotted sour cream in the fridge, which made the composition complete. If you wonder what to do with the two egg whites that are left after you have made the enchiladas, let me tell you what I do: I freeze them to keep for making Pavlova; when I have four egg whites, Pavlova it is. There are so many fresh fruits to use during this season, and besides you avoid wasting any food! And if there are any enchiladas left over, share them with someone, or take them to work the next day for your lunch."

Preparation Time20 min

Cooking Time20 min

Cooking Vessel Size10 x 10 inches