These simple enchiladas with rotisserie rooster are nice for meal prep and at all times a household favourite!

Hi associates! Have you ever craved enchiladas however are intimated by the recipe course of? I really feel ya. Enchiladas look like they might be plenty of work, however take my phrase for it, they will truly be fairly simple to throw along with just a few shortcuts. It’s truly certainly one of my go-to crowdpleaser household meals; the women go wild for them.

These enchiladas with rotisserie rooster are my go-to for weekend meal prep. I make a big tray or two that may be saved within the fridge or freezer and be cooked up in the course of the week. They additionally make the right meal to deliver to associates or household who want an additional serving to hand (new child, feel-better meals, and many others.).

A pair tips I swear by to make enchilada making simple are 1) don’t make your personal sauce (however if you wish to, right here’s my recipe), and a pair of) purchase pre-cooked rotisserie rooster.

We normally serve the enchiladas with rice, beans, and massive ol’ salad on the facet. I hope you're keen on this recipe as a lot as we do!

Easy Enchiladas with Rotisserie Chicken

This recipe makes two pans filled with enchiladas; about 12 servings. If you’re going to make one pan, you would possibly as properly make two! Freeze the additional one, or give it to a good friend or neighbor!

Ingredients:

2 rotisserie chickens, shredded and positioned in a big mixing bowl

2 cans of purple enchilada sauce. I just like the Las Palmas or La Victora model

1 candy onion, diced

3-4 cloves of garlic, minced

1 teaspoon oregano

1/2 teaspoon cumin

32 oz shredded Mexican cheese

12 flour tortillas – it's also possible to use corn or Siete tortillas

Instructions:

Preheat the oven to 350 levels and be sure you have two 9×13  in casserole dishes able to go.

Start the sauce. In a big pot on medium warmth, saute the onion and garlic in somewhat butter, 1-2 minutes, till aromatic. Add the oregano and cumin, and stir properly. Stir within the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded rooster and two massive handfuls of cheese. Stir to mix. This is your filling!

Heat the tortillas. You need them to be comfortable and pliable, in order that they don’t break as you fill them.

Place a ladle of sauce on the backside of every casserole dish and unfold round, so the underside is evenly coated with sauce.

Grab one tortilla, and place the rooster combination within the center seam, lengthwise. You need there to be an honest quantity of rooster and cheese combination in it, however be sure it isn’t *too full* to roll neatly. Roll it up and place within the pan. Continue filling and rolling, till you’ve made 12-14 enchiladas.

Cover every pan within the sauce, till there isn't a uncovered tortilla edges. You can drench it a bit, it’s okay.

Cover every pan in cheese and high with foil. Bake for 30-40 minutes till bubbly.

You can broil the enchiladas for 2-4 minutes till the cheese is sweet and browned, too.

Top with chopped inexperienced onion or cilantro, and serve!

Print

Easy Enchiladas with Rotisserie Chicken

A soul-hugging Mexican consolation meals dish, made simpler with store-bought sauce and rotisserie rooster.

  • Author: Gina Harney // The Fitnessista
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1214 1x

2 rotisserie chickens, shredded and positioned in a big mixing bowl

2 28-oz cans of purple enchilada sauce. I just like the Las Palmas or La Victora model

1 candy onion, diced

34 cloves of garlic, minced

1 teaspoon oregano

1/2 teaspoon cumin

32 oz shredded Mexican cheese

12 flour tortillas – it's also possible to use corn or Siete tortillas

Preheat the oven to 350 levels and be sure you have two 9×13  in casserole dishes able to go.

Start the sauce. In a big pot on medium warmth, saute the onion and garlic in somewhat butter, 1-2 minutes, till aromatic. Add the oregano and cumin, and stir properly. Stir within the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded rooster and two massive handfuls of cheese. Stir to mix. This is your filling!

Heat the tortillas. You need them to be comfortable and pliable, in order that they don’t break as you fill them.

Place a ladle of sauce on the backside of every casserole dish and unfold round, so the underside is evenly coated with sauce.

Grab one tortilla, and place the rooster combination within the center seam, lengthwise. You need there to be an honest quantity of rooster and cheese combination in it, however be sure it isn’t *too full* to roll neatly. Roll it up and place within the pan. Continue filling and rolling, till you’ve made 12-14 enchiladas.

Cover every pan within the sauce, till there isn't a uncovered tortilla edges. You can drench it a bit, it’s okay.

Cover every pan in cheese and high with foil. Bake for 30-40 minutes till bubbly.

You can broil the enchiladas for 2-4 minutes till the cheese is sweet and browned, too.

Top with chopped inexperienced onion or cilantro, and serve!

Notes

This recipe makes two massive pans of enchiladas. Freeze the additional pan for later, or give it to a neighbor or good friend!

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Do you could have a favourite enchilada recipe? 



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