HOW TO MAKE EASY CHICKEN ENCHILADAS

rotisserie chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken breast is leaner, while canned chicken is often more affordable.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-bought salsa

Homemade tomato sauce can be healthier with no preservatives, while salsa is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein, while plain yogurt is often less expensive.

Shred 3 cups of rotisserie chicken into bite-size pieces.

Open 1 can of enchilada sauce (green or red) and pour it into the chicken.

Add 1/2 cup of shredded cheese to the chicken and sauce mixture; mix to combine.

Prepare a 13 by 9 pan for the enchiladas.

If desired, prepare rice (either homemade or store-bought Mexican rice) and spread it in the bottom of the pan.

Heat corn tortillas in the microwave if they are hard to make them pliable.

Take about 1/4 cup of the chicken mixture and place it in a tortilla; roll it up and place it seam-side down in the pan.

Repeat the rolling process until you have filled about 10 to 12 tortillas.

Pour a second can of enchilada sauce over the rolled tortillas in the pan.

Sprinkle an additional 1/2 cup to 1 cup of shredded cheese on top of the sauce.

Bake in the oven at 350°F for about 30 minutes until the cheese melts and is bubbly.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens