These easy enchiladas with rotisserie chicken are perfect for meal prep and are always a family favorite.
Hello friends! Have you ever wanted to eat enchiladas but wondered how to make the recipe?That’s how it feels. Enchiladas seem like a lot of work, but take my word for it. It’s very easy to assemble with a few shortcuts. It’s one of my crowd-pleasing family meals. Girls go wild for them.
These enchiladas with rotisserie chicken are perfect for weekend meal prep. I make one or two large trays that I can store in the fridge or freezer and cook throughout the week. It’s also a great meal to bring to a friend or family member with special needs (newborns, feel-good foods, etc.).
A few tips I swear by to make enchiladas easy: 1) don’t make the sauce (but if you want to, here’s my recipe), and 2) buy pre-cooked rotisserie chicken. is.
We usually serve our enchiladas with rice, beans, and a large salad. We hope you love this recipe as much as we do.
Easy rotisserie chicken enchiladas
Rotisserie chicken enchiladas are the perfect meal. It’s easy to prepare, tastes great, and is packed with healthy ingredients. If you’re looking for healthy and delicious home-cooked recipes, chicken enchiladas should be at the top of your list.
The best thing about chicken enchiladas is that you can customize them to your liking. Use flour or corn tortillas and add black beans or diced green chiles. And don’t forget the secret ingredient that makes it special. The sauce and cheese on top bring it all together, and a sprinkle of Monterey Jack adds a melt-in-your-mouth flavour.
One of the best things about chicken enchiladas is that you can make them ahead of time. Simply assemble the enchiladas in a baking dish, pour the remaining sauce over them, and store in an airtight container in the refrigerator until ready to bake. It couldn’t be simpler.
In terms of health benefits, chicken enchiladas are a great option. Using rotisserie chicken instead of cooking it yourself saves time and often contains less fat. Plus, you can pack it with all kinds of nutritious vegetables and spices to get your daily dose of healthy nutrients. For extra flavor and healthy fats, drizzle some olive oil over the top.
This enchilada recipe will fill two skillets with enchiladas. Approximately 12 servings. If you’re going to make one pot, you might as well make two. Freeze any leftovers or give them away to friends and neighbors.
material:
Cut 2 rotisserie chickens into strips and place in a large mixing bowl.
2 cans red enchilada sauce. I like the Las Palmas or Ravikutra brands.
1 sweet onion (chopped)
3-4 garlic cloves (chopped)
1 teaspoon oregano
1/2 teaspoon cumin
32 ounces of shredded cheese (I like to use Mexican cheese)
12 flour tortillas – you can also use corn or siete tortillas
Instructions:
Preheat oven to 350 degrees and prepare two 9×13-inch casserole dishes.
Start the source. In a large saucepan over medium heat, sauté the onion and garlic in a little butter until fragrant, 1 to 2 minutes. Add oregano and cumin and mix well. Add canned enchilada sauce and mix.
Add 4 to 6 ounces of sauce to the shredded chicken and two large pieces of cheese. Stir to combine. This will fill you up!
Heat tortillas. It should be soft and flexible so that it does not break when stuffed.
Place a ladleful of sauce in the bottom of each casserole dish and spread around so the bottom is lightly coated with sauce.
Take one tortilla and place the chicken mixture lengthwise in the middle seam. You need to put in the right amount of chicken and cheese mixture, but be careful not to put in “too much” that you can’t roll it neatly. Roll it up and place it in the pot. Continue filling and rolling until you have 12 to 14 enchiladas.
Cover each loaf with sauce until no edges of tortilla are exposed. It’s okay to soak it a little.
Cover each loaf with cheese and place foil on top. Bake for 30-40 minutes until bubbly.
Bake enchiladas for 2 to 4 minutes, until cheese is golden brown.
Finish by adding your favorite toppings such as sour cream, chopped green onions, and cilantro.
Easy rotisserie chicken enchiladas
Mexican comfort food that touches the heart. It’s easy to make using store-bought sauce and rotisserie chicken.
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- Total time: 1 hour 5 minutes
- yield: 12–14 1×
2 Cut the rotisserie chicken into strips and place in a large mixing bowl.
2 28 oz can of red enchilada sauce. I like the Las Palmas or Ravikutra brands.
1 sweet onion, chopped
3–4 Garlic cloves (chopped)
1 teaspoon oregano
1/2 teaspoon cumin
32 oz shredded mexican cheese
12 Flour tortillas – you can also use corn tortillas or siete tortillas
Preheat oven to 350 degrees and prepare two 9×13-inch casserole dishes.
Start the source. In a large pot over medium heat, sauté the onion and garlic in a little butter until fragrant, 1 to 2 minutes. Add oregano and cumin and mix well. Add canned enchilada sauce and mix.
Add 4 to 6 ounces of sauce to the shredded chicken and two large pieces of cheese. Stir to combine. This will fill you up!
Heat tortillas. It should be soft and flexible so that it does not break when stuffed.
Place a ladleful of sauce in the bottom of each casserole dish and spread around so the bottom is lightly coated with sauce.
Take one tortilla and place the chicken mixture lengthwise in the middle seam. You need to put in the right amount of chicken and cheese mixture, but be careful not to have “too much” so that it rolls nicely. Roll it up and place it in the pot. Continue filling and rolling until you have 12 to 14 enchiladas.
Cover each loaf with sauce until no edges of tortilla are exposed. It’s okay to soak it a little.
Cover each loaf with cheese and place foil on top. Bake for 30-40 minutes until bubbly.
Bake enchiladas for 2 to 4 minutes, until cheese is golden brown.
Top with chopped green onions and coriander and serve!
Precautions
This recipe makes two enchiladas in a large pot. Freeze any leftover pots for later use or give them away to a neighbor or friend.
So what are you waiting for? Make a batch of easy chicken enchiladas tonight and watch your friends and family enjoy them. You’ll love the taste and they’ll love the health benefits. It’s a win-win situation!
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Do you have a favorite enchilada recipe?
