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.