Chicken Enchilada Recipe



Chicken Enchiladas (serves 4-6)


1 Whole Rotisserie Chicken (1 1/2c-2c. Shredded)

8 Large Flour Tortillas

1c. Corn (can be frozen or cut from the cob)

1/2 c. White onion, chopped

2c. Enchilada sauce

3c. Shredded Cheese (Mexican blend)

Cooking spray, as needed

1 Tsp Ground Cumin

1 Tsp Chili powder

S & P, as needed

Casserole dish

Optional Toppings: Cilantro, Avocado, Jalapenos, crumbled cotija cheese, and sour cream

Preheat oven to 350 degrees. Saute onions and corn in a large saute pan, once the onions are translucent then add the the shredded chicken, S & P (to taste), other seasonings and 1c. enchilada sauce.  Warm through.  Then, set aside.  Spray the casserole dish with cooking spray.  Take one flour tortilla at a time and fill the center with 1/2c or maybe a little less of the chicken filling & evenly divide the cheese and add to each tortilla with the filling, then roll tightly and add to the dish.  Continue until all of the filling is gone.  Then, pour the remainder sauce on-top of the enchiladas and the remainder of the cheese.  Bake until it melts and slightly browned. 20-25 mins.

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