Easy Cheesy Chicken Enchiladas
There
are enchilada recipes that require dipping
tortillas in oil or sauce, frying, layering, and making a mess…this is not
one of those recipes.
My enchilada recipe can be mixed in one bowl. You can even freeze half of
the cooked enchiladas for later when you are in a rush for dinner. Olé!
Easy Cheesy Chicken Enchiladas
1 cooked whole rotisserie chicken de-boned and chopped up (deli department)
½ yellow onion
1 to 2 T. butter
(2) 14 oz. cans or
(1) 28 oz. can mild enchilada
sauce
4.5 oz. can of diced/chopped
green chiles
¼ cup salsa
¼ cup sour cream
4 cups shredded cheddar cheese or mix of
cheese
10 to 12 flour tortillas
Preheat oven to 350 degrees. Open can of enchilada sauce and
pour just enough to barely cover the bottom of
a large 9” x 13” casserole pan. Set aside. Pick all chicken meat off the bones and place on a large
cutting board. With a large knife, chop up chicken into 1-inch size pieces.
Set aside.
Next, chop onion and saute in pan over low-medium heat with
a little butter. Cook for a few minutes and season with salt and pepper.
For the filling mixture: put chopped chicken into a large mixing
bowl. Add in cooked onion, diced green chiles, salsa, sour cream, and 2 cups
of shredded cheese. Mix in bowl by hand. Reserve about ½ cup of enchilada sauce and
pour remaining into the bowl and mix. If the mixture is too “wet” or has too
much liquid, add more cheese. Stir until completely combined.
To assemble: take one flour tortilla and lay flat. Scoop
about ¼ cup of filling mixture and spread into the center of the tortilla. Fold
over one side of the tortilla half way to cover the mixture in the middle.
Continue and roll all the way and place “seam side” down in prepared pan.
Repeat with remaining tortillas until all mixture is gone.
Pour more enchilada sauce over rolled tortillas.
Cover with foil and cook for 25 minutes. Remove foil and
cook an additional 10 minutes. Remove from oven and cool five minutes before serving.
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