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.