I made these enchiladas after coming home from a week long vacation and was tired of spending lots of money on very mediocre meals. However, I wanted something fast, simple and delicious and this recipe is just that. I used a rotisserie chicken and doubled the cumin and added some chipotle chili pepper. It was absolutely delicious!! I also grated a little smoked provolone on top before I put them in the oven. I had leftovers for my lunch the next day and I think it tasted even better! These enchiladas are much better than some I have spent a whole lot more time on.
Weeknight Chicken Enchiladas
Store-bought rotisserie chicken adds ease and great flavor. If using corn tortillas instead of the larger flour tortillas, you'll have about an extra cup of filling.
- 3 cups chopped cooked chicken
- 8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco
- 1/2 cup sour cream
- 1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 8 (8-inch) flour tortillas
- 1 (10-ounce) can enchilada sauce
- Toppings: sour cream, fresh salsa, avocado slices, lime wedges
- 1. Preheat oven to 350°.
- 2. Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.
- *For testing purposes, we used Melissa's Fire Roasted Chiles.
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