Ingredients:
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned red enchilada sauce
- 1 cup salsa
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 8 small flour or corn tortillas
- 1 cup cooked black beans (optional)
- 1 cup frozen corn (optional)
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes, until fragrant. Stir in the shredded chicken, black beans, and corn, if using. Season with salt and pepper. Cook until the chicken is heated through.
- Make the Sauce Mixture: In a medium bowl, mix together the enchilada sauce, salsa, and sour cream. Adjust seasoning with salt and pepper as needed.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of the sauce mixture on the bottom of a baking dish. Take one tortilla and spoon a portion of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top and Bake: Pour the remaining sauce mixture over the top of the rolled tortillas. Sprinkle shredded cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, and the enchiladas are heated through.
- Serve: Let the enchiladas cool for a few minutes before garnishing with fresh cilantro. Serve with lime wedges on the side for a zesty kick.
Enjoy your homemade chicken enchiladas with a side of Mexican rice or a simple salad for a complete meal!
Here’s a simple recipe for a cheesy Rotisserie Chicken Enchilada Casserole that’s perfect for a weeknight dinner:
Cheesy Rotisserie Chicken Enchilada Casserole
Ingredients:
- 1 rotisserie chicken
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8-10 corn tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: sliced jalapeños, chopped cilantro, or diced tomatoes for garnish
Instructions:
- Preheat Oven: Start by preheating your oven to 375°F (190°C).
- Prepare Chicken: Remove the skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Mix Filling: Add the shredded chicken, black beans, corn, and half of the enchilada sauce to the skillet. Season with salt and pepper to taste. Stir well to combine and heat through.
- Assemble Casserole: Spread a thin layer of the remaining enchilada sauce on the bottom of a 9×13-inch baking dish. Cut the tortillas into strips or triangles and layer half of them over the sauce. Spread half of the chicken mixture over the tortillas, then spoon half of the sour cream over the mixture. Sprinkle with half of the cheddar and Monterey Jack cheeses.
- Layer and Repeat: Add another layer of tortillas on top of the cheese, followed by the remaining chicken mixture, sour cream, and the rest of the cheeses.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Garnish and Serve: Let the casserole cool for a few minutes before garnishing with optional toppings like sliced jalapeños, chopped cilantro, or diced tomatoes. Serve hot.
This casserole is hearty, comforting, and packed with flavor, making it a great choice for a quick and satisfying meal. Enjoy!
Here’s a recipe for quick and easy Chicken Enchiladas, perfect for busy weeknights!
Ingredients:
- 2 cups pre-cooked chicken, shredded (store-bought rotisserie chicken works well)
- 1 can (10 oz) store-bought enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 flour or corn tortillas
- 1 cup sour cream (optional, for serving)
- 1 cup chopped fresh cilantro (optional, for garnish)
- 1 cup diced tomatoes (optional, for garnish)
- 1/2 cup sliced black olives (optional, for garnish)
- 1/2 cup finely chopped onion (optional, for garnish)
Instructions:
- Preheat Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Tortillas: Warm the tortillas in the microwave for about 20-30 seconds, or until pliable. This will make them easier to roll and prevent them from cracking.
- Assemble the Enchiladas:
- Spread a small amount of enchilada sauce on the bottom of a baking dish (about 9×13 inches).
- Place a tortilla on a flat surface and spoon about 2-3 tablespoons of shredded chicken onto the center.
- Sprinkle a little cheese on top of the chicken.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas, placing them side by side in the dish.
- Add Sauce and Cheese:
- Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Serve:
- Let the enchiladas cool for a few minutes before serving.
- Garnish with chopped cilantro, diced tomatoes, sliced black olives, and finely chopped onions if desired.
- Serve with a dollop of sour cream on the side for extra creaminess.
Chicken enchiladas are a hearty and versatile dish that combines tender shredded chicken, rich red enchilada sauce, and a generous layer of cheese. Here’s a basic guide to making these delicious enchiladas, with options for customization and tips for freezing and serving.
Ingredients:
- Shredded Chicken: Start with cooked, shredded chicken. You can use rotisserie chicken for convenience or cook and shred your own.
- Red Enchilada Sauce: A robust, flavorful sauce is essential. You can use store-bought or make your own with a mix of chili powder, garlic, onions, and tomatoes.
- Cheese: Opt for a blend of cheeses like cheddar, Monterey Jack, or queso fresco. The cheese adds a gooey, delicious layer that melts beautifully.
- Tortillas: Corn tortillas are traditional, but flour tortillas can also be used.
Optional Ingredients for Customization:
- Vegetables: Add sautéed onions, bell peppers, or spinach to the filling for extra flavor and nutrition.
- Beans: Black beans or pinto beans can be added to the chicken mixture for additional protein and texture.
- Spices: Adjust the spice level with additional chili powder, cumin, or even a touch of cayenne pepper if you like it hot.
- Toppings: Garnish with chopped cilantro, diced onions, or sliced jalapeños before serving.
Instructions:
- Prepare the Filling: In a large bowl, mix shredded chicken with a portion of the enchilada sauce and some of the cheese. If you’re adding vegetables or beans, fold them in now.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a small amount of the chicken mixture in the center of each tortilla, roll them up, and place them seam-side down in the dish.
- Top and Bake: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well-coated. Sprinkle with the remaining cheese. Cover with foil and bake at 375°F (190°C) for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Freezing Tips:
To freeze enchiladas, let them cool completely before wrapping them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to three months. To reheat, bake from frozen at 375°F (190°C) for 45-60 minutes, or until heated through.
Sides:
Complete your meal with classic Mexican sides. Mexican rice pairs well, adding a flavorful, slightly spicy note. An avocado salad provides freshness and a creamy contrast to the enchiladas. Don’t forget homemade salsa, which adds a zesty kick and is perfect for dipping or spooning over the top.
Chicken enchiladas are not only delicious but also a fantastic dish to prepare ahead of time. Whether you’re cooking for a busy week or planning a hearty meal for a gathering, these enchiladas are sure to satisfy and impress.