Weeknight Chicken Enchiladas

1 Review
ADD YOUR REVIEW
Charles E. Walton IV
Prep Time
25 Mins
Cook Time
35 Mins
Yield
Makes 6 to 8 servings
September 2004
RECIPE BY MyRecipes

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.

Ingredients

  • 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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

*For testing purposes, we used Melissa's Fire Roasted Chiles.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

bornacook's Review

bornacook
December 24, 2010
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.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com