Chicken Enchiladas

Posted: March 16, 2012 in Entrees
Tags: , , , , , , , , , ,

Enchiladas are a staple in my weeknight cooking rotation. They are full of flavor and incredibly easy to make. I make my life even easier by buying an already cooked rotisserie chicken from the supermarket. I use the breast meat to use as filling for the enchiladas and use the rest of the meat for another meal.

Ingredients (serves 3)

  • 1 1/2 lbs cooked rotisserie chicken, shredded
  • 2 c Enchilada sauce
  • 1/2 c mozzarella, grated
  • 1/2 c cheddar, grated
  • 6 flour tortillas

1. Preheat the oven to 350 degrees. Pour 1c enchilada sauce in the bottom of 9 X 12 baking dish. Turn the dish to cover the entire bottom evenly.

2. Place a flour tortilla on the counter. Line 1/2c chicken down the middle running the entire diameter. Fold the end closest to you over the chicken and tuck under. Roll the rest away into a cigar shape.

Note: If your tortillas aren’t easily pliable, you can microwave the stack for 10-15 seconds.

3. Place the finished enchiladas into the dish until it is full. You may have to squeeze the last one in, but this is okay.

4. Pour the 2nd cup of enchilada sauce over the rolls. Spread the sauce with the back of a spoon to coat all of the tortilla. Cover with the mozzarella and cheddar cheeses. Bake for 15 minutes or until the cheese has melted and the inside filling has warmed.

5. Let the enchiladas sit for a couple minutes to set. Serve hot with refried beans or rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s