This is the first post in a series where I am going to share easy recipes that you can make with a rotisserie chicken, found at your local grocery store. Here in Puerto Rico I can get a pre-cooked, hot-off-the-spit-chicken from Sam’s club for just under $5. I can’t even get a frozen chicken for that price! I have been trying to get creative with how I serve it, so that we do not get burned out on this great money saving dinner staple.
Here is what you will need to make the enchiladas:
- 1 whole rotisserie chicken with all the meat picked off and shredded. (I buy 2-3 at a time, pick all the meat, vacuum seal and freeze it, so I usually have a packet in my freezer at any given time)
- 1 pack of 20 (you need 16-18) small tortillas. Use flour or corn, your choice. If you use corn tortillas this recipe is gluten free!
- 2 cans of your favorite enchilada sauce or one can of enchilada sauce and a can/jar taco sauce.
- 4 oz Cream cheese softened (half of a standard package)
- 8 oz bag of shredded cheese, divided into two equal portions.
- 1 small onion diced finely (optional)
Toppings of your choice: sour cream, salsa, guacamole or diced avocado.
Pre heat your oven to 350 degrees and grease the bottom of your baking dish.
Add all of the onion, approximately 1/3 of the enchilada sauce, and half of the shredded cheese to your chicken. Mix well.
Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer. (my baking dish is 9×13)
Spread approximately 1 tsp of cream cheese onto a tortilla.
Fill with desired amount with chicken mixture.
Roll tortilla and place in baking dish with the seam down so it does not unroll.
Arrange as needed to fill the baking dish.
Cover with remaining enchilada sauce and top with remaining shredded cheese.
Bake at 350 for 45 minutes. Turn up to 400 degrees for last 5 minutes or until the cheese bubbles.
Sometimes I make an extra tray of enchiladas and freeze them. They turn out great! After placing them in the baking dish, I put them in the freezer for about an hour. I remove the enchiladas and cover with the sauce and return them to the freezer for several hours. After the sauce is frozen, I cover them with foil pressing the foil tight against the top of the food. I do NOT put the cheese on top until I am ready to bake.
I set the frozen enchiladas out at room temperature for several hours then follow the baking instructions above. If you are using a ceramic baking dish (like I am in the photos above) place the dish into a cold oven then turn the oven on, allowing the dish to warm up slowly will prevent a cold baking dish from shattering when introduced to the heat.
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Easy Chicken Enchiladas
Recipe type: Dinner
Cuisine: Mexican
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 6-8
Ingredients :
- 1 whole rotisserie chicken with all the meat picked off and shredded.
- 1 pack small tortillas (you need 16-18) If you use corn tortillas this recipe is gluten free.
- 2 cans of your favorite enchilada sauce or one can of enchilada sauce and on can/jar taco sauce.
- 4 oz Cream cheese softened
- 1 8 oz bag of shredded cheese, divided into two equal portions.
- 1 small onion diced finely (optional)
- Toppings of your choice: sour cream, salsa, guacamole or diced avocado.
Get more recipe : Easy Chicken Enchiladas
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