Craving delicious, authentic chicken enchiladas but short on time? This recipe utilizes rotisserie chicken for a ridiculously easy, yet incredibly flavorful, weeknight meal. Forget spending hours prepping and cooking – this shortcut allows you to enjoy a comforting classic in a fraction of the time. Let's dive into the deliciousness!
What Makes This Recipe So Easy?
The secret weapon? Pre-cooked rotisserie chicken! This eliminates the need for browning chicken, significantly reducing prep time. You'll still achieve that rich, satisfying flavor profile of traditional enchiladas, without the extra effort. This recipe is perfect for busy weeknights when you want a hearty, flavorful meal without sacrificing quality.
Ingredients You'll Need:
- 1 rotisserie chicken, shredded (approximately 3 cups)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10 ounce) can enchilada sauce (your favorite brand!)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Mexican crema
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 12 corn or flour tortillas (6-8 inch size)
Instructions: A Step-by-Step Guide
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Prep the Chicken: Shred the rotisserie chicken and set aside. You can easily shred it with two forks.
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Spice Things Up: In a medium bowl, combine the shredded chicken, Rotel, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix well to ensure the chicken is evenly coated.
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Warm the Tortillas: Lightly warm the tortillas to make them pliable. You can do this in the microwave (wrapped in a damp paper towel for 15-20 seconds) or in a dry skillet over medium heat for a few seconds per side.
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Assemble the Enchiladas: Pour a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture and roll it up tightly. Place the seam-down in the baking dish.
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Bake to Perfection: Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle generously with cheddar cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
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Garnish and Serve: Once out of the oven, let the enchiladas rest for a few minutes before serving. Top with sour cream or Mexican crema and enjoy!
Frequently Asked Questions (FAQs)
Can I use leftover cooked chicken instead of rotisserie chicken?
Absolutely! Any leftover cooked chicken will work perfectly in this recipe. Just shred it and follow the instructions as usual.
What kind of tortillas are best for enchiladas?
Both corn and flour tortillas work well. Corn tortillas offer a slightly drier texture, while flour tortillas are softer and more pliable. Choose your favorite!
Can I make this recipe ahead of time?
Yes! You can assemble the enchiladas ahead of time and store them covered in the refrigerator until ready to bake. Just add a few minutes to the baking time.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken mixture for extra heat. You can also use a spicier brand of enchilada sauce.
What are some good side dishes to serve with chicken enchiladas?
This dish pairs well with Mexican rice, refried beans, guacamole, and a simple salad.
Enjoy your delicious and easy chicken enchiladas! This recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a casual get-together. Remember to adjust seasonings to your liking for a truly personalized culinary experience.
