A long time ago when we lived in southern Ontario, we used to go to Mexican Town in Detroit a lot. It was one of our favorite places to go on the weekend. There you’ll find some of the best Mexican food in the world and my favorite of all, the best margaritas. It was like a vacation every weekend, it was our getaway.
Some of my favorite things to eat were chicken enchiladas, flaming fajitas and the fresh tamales. The atmosphere was amazing, you truly felt like you were in Mexico. That’s when I developed my passion for Mexican food and I try and make it at home whenever I miss those Mexican flavors.
But on busy weekdays, there’s not much time for cooking, so sometimes I like to take shortcuts, that’s why I love these chicken enchiladas. They’re very quick to make, delicious and they fulfill that need for Mexican food.
When you don’t have much time to cook but still want to eat a decent meal, you have to improvise, such as buying a rotisserie chicken. I love buying rotisserie chickens for dinner on weekday nights. They are cheap and they’re delicious. The other shortcut I took with these enchiladas is the sauce, I just used a good store bought salsa.
First thing you’ll need to do is chop up some of the chicken, I used both chicken breasts and some of the thigh meat, you’ll need about 4 cups of the rotisserie chicken for the filling. You’ll also need half a red onion, chopped, sour cream and cheese. For the cheese I mixed some mozzarella and cheddar cheese. Mix all these ingredients in a bowl and that’s your filling.
Butter a 9×13 inch dish well and preheat the oven to 350 F degrees. This recipe will make 6 fairly large enchiladas. To assemble the enchiladas is very simple, just take a tortilla and to it add a good cup of the chicken mixture. Roll it up and place it seam side down in the baking dish. Repeat with remaining tortillas.
For me 6 of these enchiladas fit perfectly. Â Next scatter the salsa over the tortillas and then add the remaining shredded cheese.
Bake for about 45 minutes, you want to make sure the inside of the enchiladas is heated well and the cheese starts melting. Garnish with parsley.
These enchiladas were delicious and we had leftover for a couple nights.
Ingredients:
- 1 tbsp unsalted butter, softened
- 4 cups shredded or chopped rotisserie chicken
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups sour cream
- 1/2 small red onion, finely chopped
- 6 8 inch flour tortillas
- 2 cups store bought salsa
- salt and pepper to taste
- parsley for garnish
Instructions:
- Preheat your oven to 350 F degrees. Butter a 9x13 inch baking dish with the butter and set aside.
- Place the chicken in a large bowl. Add a cup of the mozzarella cheese and a cup of the cheddar cheese, the sour cream, red onions, and some salt and pepper. Mix well.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas.
- Bake for 45 minutes until enchiladas are heated well through and the cheese has melted.
- Serve hot.
Enjoy!
Tasty and easy to make! I’l try it, thanks for share!
Easy to make which is a big draw for me. Thanks for sharing!
I just made this and it came out absolutely delicious. I used whole wheat tortillas, and instead of using rotisserie chicken, I just cooked boneless skinless chicken thighs I had on hand with tons of yummy spices and a bunch of cilantro. Then I shredded it in my KitchenAid. Thank you so much!!!
That’s great Meli. That’s what’s great about cooking, you don’t always have to follow a recipe exactly, you improvise.