Chicken Enchiladas – Spend With Pennies

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This rooster enchilada recipe is a household favourite.

These enchiladas are easy and scrumptious—cooked rooster, delicate chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked till bubbly.

They’re simple to make with both rotisserie or leftover cooked rooster.
They are often ready forward of time, making dinnertime stress-free.
It’s a straightforward meal to stretch leftover rooster to feed a crowd—add some cooked veggies if wanted.
It makes use of easy elements however packs nice taste.

enchilada sauce , oil , tortillas , cheese , garlic , chiles , onion , chili powder and chicken with labels to make Easy Chicken Enchiladas

What You’ll Want for Rooster Enchiladas

Tortillas: Enchiladas are historically made with corn tortillas. Heat the tortillas to maintain them from cracking as you roll them—I warmth them immediately over my fuel range. When you wrestle with corn tortillas, tortillas with corn and flour can be utilized and are much less prone to crack.
Rooster: I most frequently use rotisserie chicken for this recipe however you probably have leftover baked or grilled rooster, it may be used on this recipe.
Sauce: If time permits, do-it-yourself enchilada sauce is very easy to make. Canned enchilada sauce may also be used.
Cheese: Shredded pepper jack melts effectively and has a bit bit of warmth. It’s also possible to use a shredded Mexican mix, cheddar cheese, mozzarella, cotijo, or Monterey jack cheese.

Variations

Stretch the rooster a bit additional by including further greens and cooking them with the onion. Strive bell peppers, diced zucchini, or cauliflower.
Black beans or pinto beans are a fantastic addition to stretch the meal.

adding ingredients to pan to make Easy Chicken Enchiladas

adding chicken to tortillas to make Easy Chicken Enchiladas

How you can Make Rooster Enchiladas

Saute onion, garlic, and chili powder in oil (recipe beneath).
Unfold enchilada sauce on tortillas and high with cheese and the rooster combination.
Roll and place in baking dish.
Prime the enchiladas with the remaining sauce and cheese. Bake.

Easy Chicken Enchiladas cooked in the dish

Serving Options

Toppings: Like tacos, enchiladas will be topped with bitter cream, sliced black olives, inexperienced chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.

Sides: Serve with cilantro lime rice and a Mexican corn salad.

Storing Leftovers

Preserve leftover rooster enchiladas lined within the fridge for as much as 4 days.
Reheat parts within the microwave or stovetop.
Freeze raw or cooked and cooled enchiladas in a casserole dish lined with aluminum foil. As soon as frozen, carry the enchiladas out and wrap them in foil and plastic wrap. Freeze for as much as two months.
To thaw, return the casserole to the identical dish and permit it to thaw in a single day within the fridge earlier than baking or reheating.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Rooster Enchilada Recipe

This rooster enchilada recipe makes a tacky, savory, and comfroting casserole.

Prep Time 15 minutes

Prepare dinner Time 35 minutes

Whole Time 50 minutes

Prepare dinner ModeForestall your display from going darkish

Preheat the oven to 375°F.
In a medium skillet, warmth the olive oil over medium warmth. Add onion, garlic, and chili powder and cook dinner, stirring regularly, till softened.
Add the shredded rooster, inexperienced chilies, 2 tablespoons of water, and a pair of tablespoons of enchilada sauce to the skillet. Simmer till the liquid has evaporated.
Pour ½ cup of enchilada sauce on the underside of a 9×13-inch baking dish.
Pan fry the tortillas in a bit little bit of oil simply till they’re warmed (and never crisp) or wrap them in a moist paper towel and microwave for 30 seconds or till delicate. *See notes for different choices.
Unfold 1 tablespoon of enchilada sauce on every tortilla, then high with 1 tablespoon of shredded cheese and ¼ cup of the rooster filling. Roll up the tortillas and place them seam-side down within the ready pan.
Prime with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or till heated by.

Enchilada Sauce: When you’d wish to barely thicken canned enchilada sauce, mix 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Warmth over medium warmth till aromatic and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after every addition. Simmer 3-5 minutes or till thickened.
Tortillas: Conventional enchiladas use corn tortillas. You’ll want to use very recent tortillas and warmth them to maintain them from cracking. They may also be brushed with vegetable oil and cooked within the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil till every tortilla is beginning to crisp however has not hardened (about 15 seconds).
Leftovers: These enchiladas will preserve in an hermetic container within the fridge for as much as 4 days and within the freezer for two months.

Diet data offered is an estimate and can range primarily based on cooking strategies and types of elements used.

Course Casserole, Rooster, Dinner, Entree, Lunch, Primary Course

Delicacies American, Mexican

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