enchiladas

Chicken Enchiladas

SIZE

For 4

PREPARATION

45 min

DIFFICULTY


  • Level 1

  • Level 2

enchiladas

DESCRIPTION

We call these chicken enchiladas “assembly food” because they’re really that easy. Pick up a rotisserie bird, or sub leftover roasted squash or sweet potatoes with black beans to make ’em veg. 

Ingredients

1 jar not just pasta sauce
3 T chili powder
2 T ground cumin
1 tsp garlic powder
1 tsp dried oregano
1-2 chipotles in adobo sauce, chopped
3 C shredded cooked chicken (from one rotisserie chicken)
2 1/2 C shredded cheddar or monterey jack cheese (or a combination of the two)
1 can diced green chilies, drained (4 oz.)
1/2 C chopped fresh cilantro
10 soft corn tortillas
sour cream, diced avocado, lime wedges, and hot sauce for serving

Process

1

Adjust oven rack to middle position and preheat oven to 400 degrees. grease a 9” x 13” glass baking dish with cooking oil spray or oil.

2

In a large measuring cup, combine not just pasta sauce with chili powder, cumin, garlic powder, oregano, and chipotle chili. Set aside.

3

In a large bowl combine chicken, 1½ cups of cheese, green chilies, cilantro, and ½ cup of sauce. season with salt and pepper.

4

Wrap tortillas in paper towels and microwave on high until pliable, 40 to 60 seconds. place about 1/3 cup filling down the center of each tortilla. tightly roll the tortillas around the filling and place seam side down in prepared baking dish.

5

Coat enchiladas with remaining sauce and sprinkle with remaining cheese.

6

Cover with aluminum foil and bake until heated through 20 to 25 minutes. uncover and bake until cheese browns, about 5 more minutes.