Easy Weeknight Enchiladas

Here is to another amazing day.

Enchiladas are a favorite in my house they are simple weeknight dinner that you can have ready in less than an hour.

For this recipe I am going to use a store bought rotisserie chicken. You certainly don’t have to but it cuts down prep time when you are trying to get a healthy meal on the table after a long day at work.

Let’s collect our ingredients:

We are going to use 3 cups of rotisserie chicken shredded. One can of green chilies, one can of diced tomatoes, 1 onion, ½ tsp cumin, 1 tsp of garlic powder, 1 large can of enchilada sauce, about 2 cups of shredded cheddar cheese and 8-12 flour tortillas. Start off by chopping your onion and sauté until the onion is translucent. Add the diced tomatoes, green chilies, and spices to the pan stir cook for about 1 minute and then add the chicken. Sauté until well mixed, next add your enchilada sauce just enough to coat your chicken and cook together for just a couple more minutes. Remember the chicken is already cooked you are just combining the flavors here.

Now it’s time to put it all together. In a 9x13 baking dish add about ½ can of the enchilada mixture to the bottom. Make sure it is evenly coated. For the tortilla assembly you want to place about a spoonful of enchilada sauce 1^st then around a 1/3 to a half cup of your meat mixture then some cheese. Roll and place in the bottom of your baking dish. Once you have them all assemble top with the remaining mixture of sauce and cheese.

Place the enchiladas into a preheated 350 degree oven and bake for 30 minutes.

Toppings:

These enchiladas are great as is but feel free to add toppings such as sour cream, jalapenos, cilantro, beans, corn, avocado, salsa, more cheese, or queso.  Or you can even add any of these ingredients into the enchilada. You decide!

Great side dishes are refried beans and spanish rice.

The recipe serves 6-8. Serve warm.

Variations

If you choose you can make your own chicken whether it be chicken breast boiled, or have left over baked chicken. Same with the enchilada sauce if you prefer make your own its simple and most of the ingredients are pantry staples.

Do ahead

You certainly can make this the night before store unbaked and pop in the oven when you’re ready. It also store well cooked in the refrigerator for 3 days.

Enjoy!