Easy Enchiladas with Rotisserie Chicken

Easy Enchiladas with Rotisserie Chicken

These easy enchiladas with rotisserie chicken are great for meal prep and always a family favorite!

Hi friends! Have you ever had a craving for enchiladas but are clueless about the recipe process? I feel Enchiladas seem like they’ll take a lot of work, but take my word for it, they can actually be quite easy to throw together with a few shortcuts. It’s actually one of my go-to crowdpleaser family meals; Girls go crazy for him.

These enchiladas with rotisserie chicken are my go-to weeknight meal prep. I make one or two large trays that can be put in the fridge or freezer and cooked through during the week. They also make perfect meals to bring to friends or family who need extra help (new baby, better food, etc.).

Some tricks I swear by to make enchilada making easier 1) Don’t make your own sauce (but if you want to, here is my recipe), and 2) buy a pre-cooked rotisserie chicken.

We usually serve enchiladas with rice, beans and a big ol’ salad. I hope you enjoy this recipe as much as we do!

Easy Enchiladas with Rotisserie Chicken

This recipe makes two pans full of enchiladas; Makes about 12 servings. If you’re going to make one pan, you might as well make two! Freeze the extra, or give it to a friend or neighbor!

material:

2 rotisserie chickens, chopped and placed in a large mixing bowl

2 cans red enchilada sauce. i like las palmas or la victora brand

Also Read:   What does it mean to dream about water? 12 common interpretations

1 sweet onion, diced

3-4 cloves of garlic, minced

1 tsp ajwain

1/2 tsp cumin

32 ounces shredded Mexican cheese

12 flour tortillas – you can also use corn or semolina tortillas

Instruction:

Preheat oven to 350 degrees and make sure you have two 9×13 casserole dishes ready to go.

Turn on the sauce. In a large pot over medium heat, sauté the onion and garlic in a little butter until fragrant, 1 to 2 minutes. Add oregano and cumin, and mix well. Stir in canned enchilada sauce.

Add 4-6 ounces of sauce and two large handfuls of cheese to the shredded chicken. Shake to mix. This is your fill!

Heat the tortilla. You want them to be soft and pliable so they don’t break when you stuff them.

Place a ladleful of sauce on the bottom of each casserole dish and spread around, so that the bottom is lightly coated with sauce.

Take a tortilla, and place the chicken mixture in the middle seam, lengthwise. You want it to have a good amount of chicken and cheese mixture, but make sure it’s not *too full* to roll well. Roll it and put it in the pan. Continue filling and rolling until you’ve made 12-14 enchiladas.

Cover each pan in sauce, until there are no exposed tortilla edges. You might get it a little drenched, that’s okay.

Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.

You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned.

Garnish with chopped spring onions or coriander and serve!

Also Read:   Cookie Dough Protein Bars | Homemade No Bake Protein Bars

impression

Easy Enchiladas with Rotisserie Chicken

This hearty Mexican comfort food dish made easy with store-bought sauces and rotisserie chicken.

  • Author: Gina Harney // The Fitnessista
  • prep time: 25 minutes
  • Cooking Time: 40 minutes
  • total time: 1 hour 5 minutes
  • Yield: 12,14 1X

2 rotisserie chicken, shredded and placed in a large mixing bowl

2 cans Red Enchilada Sauce 28-oz. i like las palmas or la victora brand

1 sweet onion, diced

3,4 garlic cloves, minced

a spoon oregano

1/2 tsp Cumin

32 oz Shredded Mexican Cheese

12 flour tortillas – you can also use corn or satay tortillas

Preheat oven to 350 degrees and make sure you have two 9×13 casserole dishes ready to go.

Turn on the sauce. In a large pot over medium heat, sauté the onion and garlic in a little butter until fragrant, 1 to 2 minutes. Add oregano and cumin, and mix well. Stir in canned enchilada sauce.

Add 4-6 ounces of sauce and two large handfuls of cheese to the shredded chicken. Shake to mix. This is your fill!

Heat the tortilla. You want them to be soft and pliable so they don’t break when you stuff them.

Place a ladleful of sauce on the bottom of each casserole dish and spread around, so that the bottom is lightly coated with sauce.

Take a tortilla, and place the chicken mixture in the middle seam, lengthwise. You want it to have a good amount of chicken and cheese mixture, but make sure it’s not *too full* to roll well. Roll it and put it in the pan. Continue filling and rolling until you’ve made 12-14 enchiladas.

Also Read:   Your bahu may be the reason you can't sleep (or stay).

Cover each pan in sauce, until there are no exposed tortilla edges. You might get it a little drenched, that’s okay.

Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.

You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned.

Garnish with chopped spring onions or coriander and serve!

notes

This recipe makes two large pans of enchiladas. Freeze extra pans for later, or give to a neighbor or friend!

You may also enjoy:

Do you have a favorite enchilada recipe?

#Easy #Enchiladas #Rotisserie #Chicken

Leave a Comment