Easy Chicken Enchilada Recipe
This easy recipe for chicken enchiladas uses rotisserie chicken for a quick dinner. Perfect for leftovers, and freezes well too.
Ingredients
- 2 - 8 count tortillas packages flour or corn
- 1 - 10 oz can enchilada sauce
- 1 -20 oz can enchilada sauce
- 1 15 oz jar of salsa
- 2 - 7 oz cans of diced green chiles
- 2 - 8 oz bags of shredded cheese 4 cups total, Mexican or cheddar
- 1 whole cooked rotisserie chicken
Instructions
- Preheat oven to 350 degrees
- Shred chicken into a large bowl.
- Add chilies, salsa, and 1 1/2 bags or 3 cups of cheese to the shredded chicken.
- Mix well
- Prepare 2 9x13 baking pans by coating them with the small can of sauce and pouring any remaining sauce into the chicken mixture.
- Spoon chicken mixture into the middle of the tortilla, roll sides, and place seam side down in the baking dish.
- Once both pans are filled pour the large can of enchilada sauce over top making sure to coat all areas of the tortillas.
- Sprinkle with the remaining shredded cheese.
- Loosely cover with foil and bake for 30 mins.
- Remove foil and bake for an additional 10 mins.
- Serve with chopped tomatoes, sour cream, shredded lettuce, and any other ingredients you like such as guacamole, jalapenos, pico de gallo and chopped black olives.
- Once cool cover one of the pans and freeze for up to 2 weeks.
Nutrition
Serving: 2gCalories: 104kcalCarbohydrates: 4gProtein: 12gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 39mgSodium: 408mgPotassium: 81mgFiber: 1gSugar: 2gVitamin A: 183IUVitamin C: 1mgCalcium: 37mgIron: 0.3mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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