Today’s recipe is the fourth in the series of recipes I promised you that make quick and easy summer meals because they start with a rotisserie chicken. You can pick one up at Costco or your local grocery store and dinner is halfway made.
I love a good enchilada. I prefer my enchiladas made with corn tortillas . That is what I used for this recipe but if you prefer a flour tortilla it will work also.
The first step is to use the chicken from your rotisserie chicken and combine it with some enchilada sauce (I made mine from scratch but you can use canned, recipe below), cheese, cilantro and chopped green chiles.
The next step is to soften then tortillas. If you try to roll up your enchiladas without softening them first you will end up with a mess. To soften mine I just wrap them in paper towels. Then just microwave them for a 1-1 1/2 minutes (depending on how many you are heating up at one time) You just want them nice and warm and soft.
Then place them in your baking dish and place about 1/4-1/3 cup of filling in the middle of each tortilla.
Roll them up and fill up the pan. The recipe will make about a dozen or so, depending on how full you fill them.
Then cover the top of the enchiladas with the remaining enchilada sauce, cheese and green onion.
Bake for about 20 -25 minutes or until they are heated through and your cheese is wonderfully melted and gooey.
I like my enchiladas with a nice plate of crisp, lettuce. The crunch goes great with the warm, gooey cheese! The real reason I do it though is while I was in college I would splurge once a week and buy my lunch at the Cougareat on campus. There was a Mexican place that made cheese enchiladas and always served them with some shredded lettuce.
If you missed the other rotisserie chicken recipes you can find them here:
Yummy Bowl and Sauce
Layered PoppySeed Salad with Raspberry Vinaigrette
- 3 C shredded rotisserie chicken
- 3 C shredded cheddar cheese or a combination of cheddar and jack cheese
- 2-3 C enchilada sauce canned or homemade
- 1 can chopped green chiles drained
- 1/3 C chopped fresh cilantro
- 12 soft corn tortillas
- 1 Tbsp olive oil
- 1/2 onion minced
- 3 Tbsp chili powder
- 3 garlic cloves minced
- 2 tsp cumin
- 2 tsp sugar
- 2 - 8 oz. cans tomato sauce
- 1/2 C water
- salt and pepper
- Preheat oven to 400 degrees.
- Combine the chicken with 2 cups of the cheese and 1 cup of the enchilada sauce, chilies and cilantro.
- Add salt and pepper to taste.
- Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap on top.
- Microwave on high for 1 - 1/2 minutes, depending on how many tortillas you are softening at once.
- Spray a 9 x 13 pan with cooking spray.
- Fill each tortilla with about 1/4-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
- Pour 1 cup of enchilada sauce over the top and the remaining cheese.
- Cover with foil and bake for 20-25 minutes or until heated through.
- Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to brown. May serve with additional sauce if desired.
- Heat oil in skillet.
- Add in onion and salt and cook until onions are softened. About 5 minutes.
- Stir in the chili powder, garlic, cumin and sugar.
- Cook for another 10 minutes or until it smells really good.
- Add in tomato sauce and water. Bring to a simmer and cook until slightly thickened. About 5 minutes.
- Season to taste with salt and pepper.
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Delish!!! I love enchiladas and I adore the use of a rotisserie chicken to make them. Great short cut and delicious looking dish. I’m with you, too, the lettuce is crucial to a good enchilada! Wouldn’t want one with out it 🙂
I love enchiladas too. I sometimes use canned chicken from Costco in a pinch. They are so easy when you don’t have to add the step of cooking the chicken.
These look amazing! I am excited to try making the homemade enchilada sauce as well! My mom always put lettuce on top of the enchiladas she made when I was growing up. It’s an excellent touch!
My husband and i LOVE enchilladas. We’ll definitely be trying this recipe. Thanks for posting it!
Yum! These look delicious. I will definitely be making these soon. 🙂
Do you put green onion in your chicken mixture too. It’s not in the recipe but I see them baked on the top in the picture. Do you just use them as a garnish on top? Thanks! These look yummy.
The green onion is in the photo before they are baked so I would say just sprinkle them on before baking.
I just used a little bit more on top after they baked for a garnish and to make them look pretty.
I love enchiladas – and what a great thing to do with leftover chicken. Have to make this sometime – hmm, my birthday dinner is going to be Friday – I think I’ll print this off my hubby!
These look amazing! I’m looking forward to trying them. Have you seen these great things that heat up the tortillas? You just put the tortillas in, put the whole thing in the microwave for about 20 seconds, and the tortillas come out warm and pliable. It’s great because you reuse it for years and don’t have to throw away lots of damped paper towels or other wrap. This is the one I have and I love it! http://www.amazon.com/Camerons-Products-Tortilla-Warmer-Peppers/dp/B0025UIDAM/ref=pd_sbs_k_2
I haven’t seen them but now that I have I think I need one!!
They’re so great! It’s a great way to keep them warm for parties as well. I had a mexican food dinner party last year and the tortillas stayed warm for a long time inside of the pouch. 🙂
Awesome going to buy the tort. warmer! Thanks for the link 😉
the recipes sound (and look) yum… my family’s sure to enjoy them…
Made these last night for the “fam”! They were a big hit! We topped them with sour cream, lettuce, and diced fresh tomatoes….really good! Thanks so much!
great looking recipes.. im sure they taste just as good.
These are amazing! Restaurant quality. I love Mexican food and enchiladas are my fave. Great recipe. Thank you!!!
So glad you enjoyed them!!
I made this recipe tonight as my husband was craving enchiladas and they turned out SO GOOD! I did not get rotisserie chicken but cooked some chicken breasts instead that I seasoned with taco mix after I shredded them. Also I followed your instructions to prepare the enchilada sauce and even though I was a bit sceptic at first (3 Tbsp of Chili powder?! lol..) it turned out delicious. Defninitely cooking this again, thank you for this great recipe 🙂
It’s a favorite at our house – glad you liked it.
They do look great, I am making them for Xmas Dinner I hope try look and taste good as your’s Leigh.
Made these last night and they were awesome! Loved the sauce recipe very easy to make and tasty!
So glad you liked them – definitely comfort food for me!!
I made your enchiladas tonight, including the homemade sauce, and they were delicious! I’ve never made enchilada sauce from scratch and will from now on. I can’t eat gluten and many canned sauces have ingredients I can’t eat. Thanks for this recipe!
I made this recipe last night. The “Fam” LOVED IT!! Thanks for sharing.. This is definitely a keeper..(:
So glad your family loved it! One of our family’s all time favorites
Just cooked these tonight for the first time. They were so easy and delicious! I’m getting raves from my family!
Yeah! So glad you all loved it.
Hi. I made these tonight and it was a hit. I only had green enchiladas sauce but it still was delicious! Thanks for the recipe. I was wondering if I could make this as a casserole and if I could prepare it the night before. I want to make it for our church lunch for about 100 people! Please advise… Thank you.
So glad you loved it too! I bet it was yummy with green sauce. This could easily be made for 100 people, just do a lot of 9 x 13 pans full. Could be done a day ahead and refrigerated and then baked the day of.
Very good 🙂
Could I make this recipe ahead of time and freeze it? Do you think that it would freeze well? Thanks!
I think you could but the texture of the tortilla may change somewhat.