Today, I am sharing some weeknight chicken enchiladas. The use of rotisserie chicken in these is what makes them easy enough to make them on a week night.
Now you can get a good old rotissierie chicken from the store and pull the chicken off the bones yourself. However, I like to get the pacakge of the rotisserie chicken that is already pulled off the carcass that you can get at Costco. It makes these even easier. You mix that chicken with come cheese before placing it in these enchiladas.
The sauce used for these enchiladas is a little different. Just pick up a can of your favorite enchilada sauce at the store. Then the canned enchilada sauce gets whisked with a little sour cream. This adds a coolness and creaminess to the sauce.
Before these They get a sprinkling of cheese. Now, believe it or not, I forgot to sprinkle these enchiladas in the photo with the cheese. So the photographed enchiladas are missing the topping of cheese.
Once these are bakedthese weeknight chicken enchiladas, you top them with some diced tomatoes, green onion, and chopped cilantro. They add a nice element of freshness to the enchiladas. I love the contrast of the cooked enchiladas with those fresh ingredients.Print
- 1 pound can Macayo Mild Red Enchilada Sauce
- 3/4 cup sour cream
- 14 taco size white corn tortillas
- 3 cups shredded cooked rotisserie chicken
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sliced green onion
- 3/4 cup diced tomatoes
- 1 cup chopped fresh cilantro leaves
- Preheat oven to 350 degrees.
- In a bowl, whisk the enchilada sauce and sour cream together until well combined.
- Spread 1 cup enchilada sauce mixture into bottom of a 9×13 inch baking dish.
- In a bowl, combine the shredded chicken with 1 cup of the shredded cheddar cheese.
- Warm half of the tortillas in microwave for 1 minute, until hot. In the center of one of the warmed tortillas, place a couple tablespoons of the shredded chicken/cheese mixture. Carefully roll tortilla over filling tightly and transfer to baking dish placing seam side down.
- Continue to fill tortillas until pan is filled. Remember to warm second half of tortillas before filling.
- Pour the reamining enchilada sauce mixture over enchiladas, spreading evenly. Sprinkle with the remaining 1 cup of cheddar cheese and 1 cup of mozzarella cheese.
- Bake at 350 degrees for 30 minutes, or until hot. Remove and top with green onion, tomatoes, and cilantro leaves.
- Category: Chicken
- Method: Baked
- Cuisine: Mexican
This recipe is adapted from Picky Palate.