2 rotisserie chicken breasts, shredded

½ cup Prayani tomato raita Find Prayani Near Me.

1 cup premade enchilada sauce, divided

½ teaspoon ground cumin

½ teaspoon garlic powder

Juice of half a lime

½ teaspoon salt

¼ teaspoon pepper

5-6 medium-sized corn tortillas

⅓ cup shredded cheddar cheese

Chopped cilantro, jalapenos, and more Prayani for serving

Preheat oven to 350 degrees.

In a medium sized bowl, mix together the chicken, Prayani raita, 1 tablespoon of the enchilada sauce, lime juice, cumin, garlic powder, salt, and pepper.

Lightly grease a 9x9 inch baking dish. Spread a ⅓ cup of the enchilada sauce over the bottom of the dish. To form the enchiladas, take a tortilla and spread about a tablespoon of enchilada sauce over one side. Spoon in about 2 tablespoons of the chicken filling in and tightly roll. Place in the baking dish folded side down. Repeat with the rest of the tortillas until the dish is full. Spread the rest of the enchilada sauce evenly over the top of the tortillas and sprinkle with the cheddar cheese.

Bake for 20 minutes until the cheese is melted and the sauce is bubbling.

Serve the enchiladas warm garnished with cilantro, jalapenos, and Prayani raita drizzled on top.

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