Saturday, March 19, 2022

ChezCindy: Quick and Easy Chicken Enchiladas


Rotisserie chickens are fabulous anytime just as they are, served with a salad and a fresh baguette, all bought from the grocery store for a quick delicious dinner.  What is really great about rotisserie chicken is the versatility of the leftover chicken!  I've mentioned this in previous posts, like this chicken pot pie recipe.  

In this simple recipe I'm using the leftover rotisserie chicken to make quick and easy chicken enchiladas.  All it takes to make an entirely different dinner are a few additional ingredients, store-bought as well.  Great for dinner when you are short on time but want a flavorful meal.  

Quick Chicken Enchiladas
1 cup refried beans, from 1 15-ounce can
1 teaspoon dried oregano
3 cups shredded rotisserie chicken
3 cups shredded cheddar cheese, divided
1/2 teaspoon kosher salt
1 16-ounce jar of mild salsa, divided (spicy if preferred)
12-15 6-inch soft corn tortillas

Additional toppings and sour cream for serving, if desired

Preheat the oven to 375 degrees.

Working with a large bowl, stir together the beans, oregano, and 1 cup of shredded cheddar cheese.  Add in the shredded chicken.  Season with salt, stirring to combine.

In a separate smaller bowl, add the jar of salsa with 1 cup of water, stirring to combine.  Measure out 1 cup of the thin salsa mixture, pouring it into a 9x13-inch glass Pyrex baking dish.  

Lay out the soft corn tortillas.  Evenly divide the chicken and cheese mixture among the tortillas, slightly less than 1/4 cup for each tortilla, placing the chicken mixture in a line across the tortilla.  Pick up one side of the tortilla, lifting it to cover the chicken.  Continue to roll the tortilla and chicken mixture to form a long slender tube.  Place the tortilla chicken tube in the baking dish with the salsa, seam-side down.  Continue rolling each tortilla chicken mixture placing each into the baking dish.  Gently press each tortilla with your hands, fitting each tortilla roll closely together to fill the baking dish.  Pour the remaining salsa over the rolled tortilla.  Then sprinkle the remaining cheddar cheese over the enchiladas.  

Place the baking dish into the hot oven, baking the enchiladas until the cheese is melted and the enchiladas are hot, about 25-30 minutes.  Serve with additional toppings and a spoonful of sour cream.  

No comments:

Post a Comment