Go Back
Quick Chicken Enchiladas in Red Sauce

Quick Chicken Enchiladas in Red Sauce

Erica
Rotisserie chicken, salsa, enchilada sauce, and loads of cheese are to the rescue in this, the easiest chicken enchilada recipe ever.
No ratings yet
Prep Time 30 mins
Cook Time 27 mins
Total Time 57 mins
Course Main Course
Cuisine chicken, enchiladas, Mexican, poultry
Servings 10 people

Ingredients
  

  • 1 Rotisserie chicken meat removed and shredded (discard the bones and skin)
  • 1 cup salsa like my Roast Tomato Salsa
  • kosher salt
  • fresh cracked pepper
  • cooking spray
  • 20 yellow corn tortillas (see Notes)
  • 2 cups shredded cheese jack, pepper jack, Mexican blend - whatever you have.
  • 2 cups Enchilada Sauce

Instructions
 

  • To assemble: take a corn tortilla and dip it in Enchilada sauce. Add ~1/4 cup chicken filling and roll up. Place in 13x9 baking dish. Repeat until the filling is used up (I end up using 2 bake dishes). Top the enchiladas with the remaining sauce and all of cheese.
  • Bake at 350 until heated through and bubbly (~30 min).

Notes

Traditionally, tortillas are fried in oil first so they don't fall apart when you make the enchiladas. I don't do that - What I do is take the corn tortillas and, one by one, spray with cooking spray and very lightly toast them in a nonstick frying pan. Another trick I do is spray them with cooking spray, then stick them under the broiler on a large cookie sheet for a 1 min per side. You can skip this step in the interest of time; however, the corn tortillas will fall apart a bit while cooking if you do - still delicious, but it does happen and it will just be more like a chicken enchilada casserole.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!