Rotisserie Chicken Enchiladas Recipes

EASY ROTISSERIE CHICKEN ENCHILADAS

Steps:

• preheat oven to 350 degrees; prep baking dish with cooking spray.
• remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
• in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
• take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled.
• spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
• remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.

FASTEST-EVER ENCHILADAS

Steps:

• To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
• Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
• To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
• Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
• Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

CHEESY ROTISSERIE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
• Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
• Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
• Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
• Bake in the preheated oven until cheese is bubbly, about 35 minutes.
• Serve hot, garnished with green onions, tomatoes, and remaining cilantro.

ROTISSERIE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Coat 9-inch square baking dish with cooking spray.
• Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
• Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
• Stir in beans and 1 can of the enchilada sauce.
• Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish.
• Pour remaining can of enchilada sauce over enchiladas.
• Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
• Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

CREAMY ROTISSERIE CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 Tablespoon of oil in a skillet over medium heat.
• Add the onion and saute for 1 minute.
• Add chicken, 1 can of the green chilies, 1/2 teaspoon of paprika, garlic salt, salt and pepper. Mix until well combined.
• Next stir in 1/2 cup of chicken broth. Add cream and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
• In a bowl combine the enchilada sauce, sour cream and green chilies. Whisk until well combined.
• To assemble, spoon some chicken mixture onto each tortilla. Top with two spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!