Epic Chicken Enchiladas

Let’s make some epic chicken enchiladas in the best part, five ingredients, super quick.

Hey, I’m Laura, and I share lots of school enchidias and family-friendly recipes that we love to eat at my house.

And this recipe for enchiladas is super easy.

Why You’ll Love This

We’re starting out with rotisserie chicken. Like, there’s no cooking, it saves you a ton of time, and you’re ready to assemble.

This mixture is not super saucy because we don’t want our enchiladas to get soggy. We want them nice, leaf-filled, warm, and you’ll still be able to cut through them.

This right here takes like five minutes to assemble, and sometimes I make this mixture the night before. I put the lid on it and refrigerate it. So, like tomorrow’s dinner, I just have to assemble my enchiladas and bake them.

What I love about this recipe is that it’s super easy to make. I can even leave it prepped and then I just mark with a sharpie. I want to uncover it. What the oven needs to be preheated. So, my family members can get this in or going in the oven by the time I get home from work.

Ingredients

• rotisserie chicken
• can of rotel tomatoes or tomatoes and green chilies
• enchilada sauce (2 whole cans)
• shredded cheese
• large burrito-sized tortillas (as many as you can fit in a nine by 13 baking dish)
• cilantro, chopped

Instructions

1. Preheat the oven.
2. Take a can of rotel tomatoes or tomatoes and green chilies, and add it to your chicken.
3. Add one whole can of enchilada sauce.
4. Take half of your shredded cheese and add it to your filling bowl.
5. With a big spoon, mix everything around.
6. With a second can of enchilada sauce, pour about a third of it in the bottom of your baking dish.
7. Add a layer right at the bottom.
8. Take the tortilla and place it on your board.
9. Grab some of the chicken and chilada mixture and then place it right in the middle.
10. Fold it in like this.
11. Take your back end, tuck it and roll it tightly.
12. Lift it up and put it in your baking dish.
13. Repeat the process with the other tortillas.
14. Take that leftover two-thirds of a can and pour it right over on top of your enchiladas.
15. With the back of the spoon, take the sauce, distribute it around everywhere on the tortillas.
16. Take the shredded cheese and put it right over the top.
17. In the oven, they go for about 25 minutes or so.
18. You’ll see the sauce bubbling and they’ll be ready to come out.

Cooking Tips

• If you like your enchilada spicy, make sure to buy the spicy.
• Sometimes I make this mixture the night before. I put the lid on it and refrigerate it. So, like tomorrow’s dinner, I just have to assemble my enchiladas and bake them.
• You can use large burrito-sized tortillas, or smaller ones for tacos or fajita size as many as you can fit in a nine by 13 baking dish.
• If you fill them more, you can basically eat one per person. They’re pretty filling. You have three-fourths of a cup of shredded chicken in there.
• For enchiladas, you can just fold it in like this. You don’t need to fold them like a burrito. You just take your back end, tuck it and roll it tightly.
• If the tortilla is larger than the size of your pan, that’s okay. If you wanted to, you could tuck in the sides. My family doesn’t really care and it all gets baked and covered in cheese and sauce. So, it’s no problem.
• I can even leave it prepped and then I just mark with a sharpie. I want to uncover it. What the oven needs to be preheated. So, my family members can get this in or going in the oven by the time I get home from work.
• Use spatulas and go around the edges to separate it in case anything got stuck. It makes it easier to lift.

Serving Suggestions

• Take some chopped cilantro and put it right over the top.
• Cut it right through the middle so you can see all that cheesy chicken goodness.

I cut it right through the middle so you can see all that cheesy chicken goodness.

So good and so easy.