Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Easy Chicken Enchiladas

Easy Chicken Enchiladas

When you're in the mood for Mexican these easy Chicken Enchiladas will hit the spot. Rotisserie chicken makes these a breeze to make and perfect for busy weeknight dinners.

  • 2 cups cooked leftover chicken rotisserie chicken works great
  • 1/2 cup water
  • 1/4 cup taco seasoning
  • 4 oz can chopped green chiles, drained
  • 1/3 cup fresh cilantro chopped
  • 28 oz can enchilada sauce or easy homemade enchilada sauce
  • 6-8 flour tortillas
  • 1 cup cheddar or Monterey Jack cheese shredded (or more to your liking)
  1. Preheat oven to 400 degrees.
  2. Shred or chop leftover chicken in a large bowl.
  3. In smaller bowl, mix taco seasoning and water together then add to chicken.
  4. Stir in green chilies and fresh cilantro.
  5. Pour a small amount of enchilada sauce in the bottom of an 8x11-inch baking dish.
  6. Lay out tortillas and divide mixture evenly between them. Roll the tortillas up and place seam side down in prepared dish.
  7. Cover with remaining enchilada sauce and top with shredded cheese.
  8. Cover with foil and bake for 25 minutes.
  9. If you like your cheese browner, uncover casserole and place under broiler for 5 minutes or until cheese is brown and bubbly.
  10. Garnish with green onions. Serve with guacamole, sour cream and salsa on the side.

Recipe adapted from this site