SIZE
For 4
PREPARATION
45 min
DIFFICULTY
- Level 1
- Level 2
We call these chicken enchiladas “assembly food” because they’re really that easy. Pick up a rotisserie bird, or sub leftover roasted squash or sweet potatoes with black beans to make ’em veg.
Ingredients
1 jar | not just pasta sauce |
3 T | chili powder |
2 T | ground cumin |
1 tsp | garlic powder |
1 tsp | dried oregano |
1-2 | chipotles in adobo sauce, chopped |
3 C | shredded cooked chicken (from one rotisserie chicken) |
2 1/2 C | shredded cheddar or monterey jack cheese (or a combination of the two) |
1 can | diced green chilies, drained (4 oz.) |
1/2 C | chopped fresh cilantro |
10 | soft corn tortillas |
sour cream, diced avocado, lime wedges, and hot sauce for serving |
Process
1
Adjust oven rack to middle position and preheat oven to 400 degrees. grease a 9” x 13” glass baking dish with cooking oil spray or oil.
2
In a large measuring cup, combine not just pasta sauce with chili powder, cumin, garlic powder, oregano, and chipotle chili. Set aside.
3
In a large bowl combine chicken, 1½ cups of cheese, green chilies, cilantro, and ½ cup of sauce. season with salt and pepper.
4
Wrap tortillas in paper towels and microwave on high until pliable, 40 to 60 seconds. place about 1/3 cup filling down the center of each tortilla. tightly roll the tortillas around the filling and place seam side down in prepared baking dish.
5
Coat enchiladas with remaining sauce and sprinkle with remaining cheese.
6
Cover with aluminum foil and bake until heated through 20 to 25 minutes. uncover and bake until cheese browns, about 5 more minutes.
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