Easy Rotisserie Chicken Enchiladas
After I pick the kids up from school, it's always a mad rush to get dinner on the table before they start whining about one thing or another. One way I combat this is that I have them help in the kitchen. Mister H loves to mix and stir, while Miss H watches from her high chair and eats the ingredients that big brother sneaks to her.
This recipe from rotisserie chicken enchiladas has been one that everyone in the family loves. And I love it because it's super easy!
Here's what you'll need:
- 1 Rotisserie Chicken (about 3 cups)
- 1 can (24 oz) A La Orden Enchilada Sauce (green or red)
- 12 Corn Tortillas
- 1.5 cups Shredded Cheddar Cheese
- Spanish rice (optional)
Step One. Preheat the oven to 350°. If you choose to include the rice, you'll start by making that and spreading it across a 9x13 baking pan.
Step Two. Shred the chicken. Mister H loves this job - but I have to watch him because he'll eat it more than he puts in the bowl if I let him.
Step Three. Combine the chicken, half of the enchilada sauce, and 1/2 cup of cheese in a mixing bowl.
Step Four. Put a couple tablespoons of the mixture on each tortilla. Roll them up and place them on top of the rice in the pan.
Step Five. Once the pan is completely full with one layer of tortillas, coat the top with the remaining enchilada sauce and cheese.
Step Six. Bake in the oven for 30 minutes or until the cheese on top is melted.
This recipe makes enough for 6 people, but you can always double it and freeze a pan as well.