SHORTCUT CHICKEN ENCHILADAS
This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
- Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
- Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
- Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
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robert lamptey
[email protected]I'm not a fan of enchiladas, but I thought this recipe was pretty good. The chicken was tender and the sauce was flavorful.
Nasir Jameel
[email protected]These enchiladas were a great way to use up leftover chicken. They were quick and easy to make, and they tasted delicious.
MD Shajad Khan
[email protected]Overall, these enchiladas were a good meal. I would make them again, but I would make a few changes to the recipe.
Nabbu Sarkar
[email protected]These enchiladas were easy to make, but they didn't turn out as cheesy as I hoped.
Sheridon Butler
[email protected]The chicken enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Snem Louis
[email protected]I used low-carb tortillas to make these enchiladas healthier. They were still very tasty.
Shante Smith
[email protected]I added some chopped green chiles to the sauce for a little extra heat. It was delicious!
Saira Tariq
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce and it worked perfectly.
Bass on beat
[email protected]I love that this recipe uses rotisserie chicken. It makes it so easy to put together a quick and delicious meal.
Gullfaraz khan
[email protected]These enchiladas were a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and cheesy. I will definitely be making these again.