Quick Chicken Enchiladas in Red Sauce

easy chicken enchiladas red sauce ericasrecipes watermark

Quick Chicken Enchiladas in Red Sauce

    • 1 Rotisserie chicken, meat removed and shredded (discard the bones and skin)
    • salsa (like my Roast Tomato Salsa)
    • kosher salt, fresh cracked pepper
    • cooking spray
    • 13-14 corn tortillas
    • 1 1/2 c shredded cheese (jack, pepper jack, Mexican blend – whatever you have).
    • Enchilada Sauce

Put the chicken in a bowl. Add enough salsa to moisten and flavor the meat (~1/2 c). Season to taste.

The tortillas: Traditionally, tortillas are fried in oil first so they don’t fall apart when you make the enchiladas. What I do is take the corn tortillas and, one by one, spray them with cooking spray and very lightly toast them in a nonstick frying pan. Another trick I do is spray them with cooking spray, then stick them under the broiler on a large cookie sheet for a 1-2 min per side. If you use the broiler, don’t overcook because you’ll end up with crispy chalupas!

To assemble: take a corn tortilla and dip it in Enchilada sauce. Add ~1/4c chicken filling and roll up. Place in 13×9 baking dish. Repeat until the filling is used up. Top the enchiladas with the remaining sauce, then with cheese. Bake at 350 until heated through and bubbly (~30 min).

Also pictured is my Mexican Yellow Rice.


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