Ultimate comfort food: chicken enchilada recipe with rotisserie chicken for instant gratification

Indulge in the tantalizing flavors of homemade chicken enchiladas elevated by the convenience of rotisserie chicken. This culinary masterpiece combines tender chicken, aromatic spices, and creamy cheese, all enveloped in warm tortillas. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Ingredients

• 1 rotisserie chicken, shredded
• 12 corn tortillas
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 (4-ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro

Instructions

1. Prepare the filling: In a large bowl, combine the shredded rotisserie chicken, cream of chicken soup, diced tomatoes with green chilies, diced green chilies, chili powder, cumin, salt, and black pepper. Mix well to combine.

2. Warm the tortillas: Heat a large skillet or griddle over medium heat. Warm the tortillas one at a time for about 30 seconds per side, or until they are pliable.

3. Assemble the enchiladas: Place about 1/4 cup of the filling in the center of each tortilla. Sprinkle with 1 tablespoon of cheddar cheese. Roll up the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.

4. Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.

5. Garnish and serve: Sprinkle the remaining cheddar cheese, onion, and cilantro over the enchiladas. Serve immediately with your favorite toppings, such as salsa, sour cream, or guacamole.

Tips for Success

• For a spicier kick, add more diced green chilies or a pinch of cayenne pepper.
• If you don’t have rotisserie chicken, you can use cooked, shredded chicken breast.
• To make the enchiladas ahead of time, assemble them and refrigerate for up to 24 hours. Bake them before serving.
• Leftover enchiladas can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Variations

• Chicken Enchiladas with Mole Sauce: Serve the enchiladas with a rich and flavorful mole sauce.
• Chicken Enchiladas with Black Beans: Add a cup of cooked black beans to the filling for extra protein and fiber.
• Chicken Enchiladas with Green Sauce: Use a green enchilada sauce instead of the cream of chicken soup.
• Chicken Enchiladas with Cheese Sauce: Replace the cream of chicken soup with a creamy cheese sauce made from melted cheese, milk, and flour.

Benefits of Using Rotisserie Chicken

• Convenience: Rotisserie chicken is a convenient and time-saving option for busy cooks.
• Flavor: Rotisserie chicken has a delicious, smoky flavor that adds depth to the enchiladas.
• Healthier: Rotisserie chicken is typically leaner than other types of chicken, making it a healthier choice.

Takeaways

This chicken enchiladas recipe with rotisserie chicken is a culinary delight that combines the convenience of rotisserie chicken with the authentic flavors of homemade enchiladas. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So gather your ingredients and embark on a culinary adventure that will leave your taste buds singing.

Frequently Asked Questions

#1. Can I use any type of tortillas?

Yes, you can use corn, flour, or whole-wheat tortillas.

#2. How do I prevent the enchiladas from breaking when rolling them up?

Warm the tortillas before rolling them up. This will make them more pliable and less likely to break.

#3. Can I make these enchiladas vegetarian?

Yes, you can replace the chicken with cooked, shredded vegetables, such as black beans, corn, or bell peppers.

#4. How do I store leftover enchiladas?

Leftover enchiladas can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

#5. Can I use a different type of cheese?

Yes, you can use any type of cheese that melts well, such as Monterey Jack, mozzarella, or pepper Jack.