Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Weeknight Chicken Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

These Weeknight Chicken Enchiladas are a quick and delicious dinner option featuring tender rotisserie chicken rolled in corn tortillas, smothered in a creamy red enchilada sauce, and topped with melted cheese and fresh vegetables. Perfect for a comforting meal that comes together in under an hour.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Enchilada Sauce Mixture

  • 1 pound can Macayo Mild Red Enchilada Sauce
  • 3/4 cup sour cream

Enchiladas

  • 14 taco size white corn tortillas
  • 3 cups shredded cooked rotisserie chicken
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup sliced green onion
  • 3/4 cup sliced mild red peppers
  • 1 cup chopped fresh cilantro leaves

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a 9×13-inch baking dish, ready for assembling the enchiladas.
  2. Mix Sauce: In a medium mixing bowl, combine the Macayo Mild Red Enchilada Sauce with the sour cream. Whisk thoroughly until the mixture is smooth and well blended.
  3. Prepare Baking Dish: Pour 1 cup of the enchilada sauce mixture into the bottom of the baking dish, spreading it evenly to create a flavorful base.
  4. Warm Tortillas: Microwave half of the tortillas for about 1 minute until warm and pliable, making them easier to roll without cracking.
  5. Assemble Enchiladas: Lay each warmed tortilla flat and spoon a couple of tablespoons of shredded chicken and shredded cheese onto it. Roll the tortilla tightly over the filling and place it seam side down in the baking dish on top of the sauce.
  6. Repeat Layering: Continue this process with the remaining tortillas, warming the second half before filling and rolling, until the baking dish is full.
  7. Add Sauce and Toppings: Pour the remaining 2 cups of enchilada sauce mixture evenly over the rolled enchiladas. Sprinkle with sliced green onions, mild red peppers, and chopped fresh cilantro.
  8. Bake: Bake the enchiladas in the preheated oven for 30 minutes, or until heated through and bubbling hot. Serve warm for the best flavor and texture.

Notes

  • Warming tortillas before rolling helps prevent cracking and makes assembly easier.
  • Rotisserie chicken is a convenient shortcut, but any cooked shredded chicken can be used.
  • Adjust the spice level by using mild or hot enchilada sauce according to your preference.
  • For a creamier texture, consider adding a little extra sour cream to the sauce mixture.
  • These enchiladas can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to bake time.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/weeknight-chicken-enchiladas-recipe/