Easy Chicken Enchiladas

Quick and Easy Chicken Enchiladas

Quick and Easy Chicken Enchiladas

This is my favorite recipe. This is probably the first recipe my mom taught me and I have been making them since I was 8 or 9 years old. My husband loves them, as well as my kids (no cheese for my daughter, of course). They are super easy to make, perfect for a crowd or potluck, and are pretty hard to mess up (unless you overcook them, crunchy tortillas are a no-no!).

1 Roasted Supermarket Chicken
1 Can La Victoria Enchilada Sauce
1 3/4 Cups Sliced Mexican Blend Cheese (or equal parts monterey jack and cheddar cheeses)
12 -15 Corn Tortillas
Italian Seasoning (found in the spice aisle, I like McCormick brand)
Salt and Pepper to Taste
Cooking Spray

Preheat oven to 350 Degrees. Spray a casserole pan with cooking spray and set to the side.

Remove skin from rotisserie chicken. Break down chicken, removing dark and light meat. Cut into cubes. Place in a large bowl. Add 3/4 cup of the cheese and 3/4 cup of the Enchilada sauce. Add in Italian Seasoning. Stir with fork to incorporate everything.

Heat tortillas in microwave on high for 30 seconds. To assemble enchiladas, place 2 TBS of chicken filling mixture down center of tortilla. Roll tortilla around filling and place seam side down in casserole dish. Repeat until you have used all of the mixture, laying each enchilada next to the other. Lay the final four perpendicular to the rest of the enchiladas, try not to overcrowd.

Pour about 1 cup of sauce over the enchiladas, making sure to cover all of the tortillas and allowing a little to fill the bottom of the pan. The sauce allows the enchiladas to stay moist while cooking. Cover with 3/4 to 1 cup of the cheese, covering evenly.

Cover casserole dish with lid or foil, sealing tight. Place in oven for 45 minutes, then reduce temperature to 225 degrees for 10 minutes. Remove from oven and enjoy.

Easy Chicken Enchiladas

20 minutes

Cook Time: 1 hour

Yield: 12 Enchiladas

3 Enchiladas

Easy Chicken Enchiladas

Ingredients

  • 1 Roasted Supermarket Chicken
  • 1 Can La Victoria Enchilada Sauce
  • 1 3/4 Cups Sliced Mexican Blend Cheese (or equal parts monterey jack and cheddar cheeses)
  • 12 -15 Corn Tortillas
  • Italian Seasoning (found in the spice aisle, I like McCormick brand)
  • Salt and Pepper to Taste
  • Cooking Spray

Instructions

  1. Preheat oven to 350 Degrees. Spray a casserole pan with cooking spray and set to the side.
  2. Remove skin from rotisserie chicken. Break down chicken, removing dark and light meat. Cut into cubes. Place in a large bowl. Add 3/4 cup of the cheese and 3/4 cup of the Enchilada sauce. Add in Italian Seasoning. Stir with fork to incorporate everything.
  3. Heat tortillas in microwave on high for 30 seconds. To assemble enchiladas, place 2 TBS of chicken filling mixture down center of tortilla. Roll tortilla around filling and place seam side down in casserole dish. Repeat until you have used all of the mixture, laying each enchilada next to the other. Lay the final four perpendicular to the rest of the enchiladas, try not to overcrowd.
  4. Pour about 1 cup of sauce over the enchiladas, making sure to cover all of the tortillas and allowing a little to fill the bottom of the pan. The sauce allows the enchiladas to stay moist while cooking. Cover with 3/4 to 1 cup of the cheese, covering evenly.
  5. Cover casserole dish with lid or foil, sealing tight. Place in oven for 45 minutes, then reduce temperature to 225 degrees for 10 minutes. Remove from oven and enjoy.

Notes

Additional Toppings/Add-ins:

Chopped onions (place about 1/2 cup of onions in chicken mixture before assembling enchiladas)

Chopped Cilantro (sprinkle over cooked enchiladas)

Crema Mexicana (pour over cooked enchiladas)

Cotija Cheese (sprinkle over cooked enchiladas)

Mole Sauce (pour warm sauce over cooked enchiladas)

Serving Suggestion:

Serve with Mexican Style Rice (I like Rice-a-Roni brand)

http://halfwayhomemaker.com/easy-chicken-enchiladas/

 

Additional Toppings/Add-ins:

  • Chopped onions (place about 1/2 cup of onions in chicken mixture before assembling enchiladas)
  • Chopped Cilantro (sprinkle over cooked enchiladas)
  • Crema Mexicana (pour over cooked enchiladas)
  • Cotija Cheese (sprinkle over cooked enchiladas)
  • Mole Sauce (pour warm sauce over cooked enchiladas)

Serving Suggestion:

Serve with Mexican Style Rice (I like Rice-a-Roni brand)


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