As you can imagine, I often have friends or family sending me recipes that I just have to try.
These super delicious chicken enchiladas was one of those recipes.
My good friend, Mary Beth, and her husband Josh raved about it so I tried it out the next night. And I’m completely embarrassed to say how many we consumed.
These were oh so good and oh so easy. A similar feel to my other favorite enchilada recipe yet these are a bit more traditional with the red sauce and that you roll each one individually. Using a rotisserie chicken cuts down on prep work and you can make it your own by using your favorite jar of salsa. We went with Frontera, and it was heavenly. I used whole wheat tortillas just to feel a tad better about consuming, oh you know, four of them.
Don’t count on leftovers with this one!
- 8 count tortillas packages (I used whole wheat flour)
- 1 - 10 oz can red enchilada sauce
- 1 -20 oz can red enchilada sauce
- 1 15 oz jar of salsa (Fronterra worked awesome!)
- 2 - 7 oz cans of diced green chilies
- 4 cups shredded cheese (Mexican or cheddar)
- 1 whole cooked rotisserie chicken
- olives, jalapenos, guac, lettuce, etc, for topping!
- Preheat oven to 350 degrees and shred chicken into a large bowl. Add chilies, salsa and 1½ bags or 3 cups of cheese to the chicken and mix well.
- Prepare 9x13 baking pans by coating 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 pan.
- Once the pan is filled pour the large can of enchilada sauce over top making sure to coat all areas of the tortillas.
- Top with 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 guac, jalapenos, pico de gallo and chopped black olives.