Tuesday, March 01, 2011
Easy Chicken Enchiladas
I've been seeing a lot of recipes for enchiladas recently and realized I've never made them! Yesterday I re-read a few of them and did my own version last night (although this very easy version was my inspiration - perfect for getting home late & wanting to make something quick)!
Rotisserie Chicken (shredded with a fork)
Mexican Shredded Cheese (or go with monterey jack)
Corn Tortillas (GF of course)
Enchilada Sauce (canned to be fast, or make your own)
Jalapeño's (husband ate these, not me)
Guacamole if you've got it or sliced avocado
Preheat oven to 425. Shred rotisserie chicken with a fork and place in a bowl. Mix in some cheese & a little pepper. Add some red pepper flakes if you want more heat. Put a little enchilada sauce on the bottom of an oven safe pan.
Wrap corn tortillas (I did 3 or 4 at a time) in a damp paper towl and microwave for about 20 seconds (not burning hot, just to warm) -- add chicken mixture and then a little more cheese (also feel free to add anything else here - spinach, beans, guacamole, etc etc).
Roll up tightly and place in pan. Fill pan, then pour enchilada sauce on top, then sprinkle with cheese (and jalapeño's if you want) and pop in the oven for about 10 minutes!
I added a dollop of sour cream to the top of each one on my plate.
That's it! SO easy and really really yummy. We literally ate all of them before I even thought to take a picture - they were so good and I was STARVING.
I'll definitely be making these more often in the future.