Chicken Enchiladas
A quick and flexible chicken enchilada recipe that utilizes rotisserie chicken for a comforting meal that's easy to prepare and loved by the whole family.
Ingredients
For the Filling
- 3 cups shredded rotisserie chicken Can substitute with canned chicken or shredded turkey.
- 2 cups cheese Use your choice of cheese, such as cheddar or taco blend.
- 1 can enchilada sauce Store-bought or homemade.
- 8 pieces tortillas Flour or corn tortillas can be used.
Optional Add-ins
- 1 cup black beans For added fiber and flavor.
- 1 cup sautéed peppers Use to clean out the fridge.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, cheese, and half of the enchilada sauce.
- Fill each tortilla with the mixture and roll them up.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas.
- Cover with foil and bake for about 20 minutes.
Finishing Touches
- Remove the foil and bake for an additional 10 minutes until bubbly and heated through.
- Let the enchiladas rest for 5 minutes before serving.
Notes
Try assembling the enchiladas a day in advance and popping them in the oven when ready. These actually taste better the next day. Consider frying the tortillas in a bit of oil for easy rolling or microwaving them to soften.