There are several reasons that you’re going to want to make these chicken enchiladas.
First, they start with a rotisserie chicken. (I’ve got a post coming next week about using Costco rotisserie chickens to stock your freezer. They make a great base for easy meals.)
Second, the sauce is easy and homemade. It uses pantry items so you’ll likely always have the ingredients on hand.
Third, I skip that time consuming, messy step of dipping the enchilada shells in hot oil and sauce. This pan of enchiladas can be assembled in about 20 minutes, including making the sauce.
Finally, the enchiladas are cheesy, and covered with a red sauce that’s full of flavor, but not spicy. This is a crowd pleaser!
Here’s what you’ll need:
- 2 Tbs. olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 (15oz) cans tomato sauce
- 1 Tbs. chili powder
- 1/4 tsp. oregano
- salt, to taste
- 2 cups cooked chicken
- 8 oz monterey jack cheese, shredded
- 8-9 flour tortillas
- Heat olive oil in sauce pan.
- Cook onion and garlic in oil until soft, about 5 minutes.
- Add tomato sauce, chili powder, oregano and salt.
- Simmer while you prep other ingredients.
- Combine chicken and all but 1/2 cup of cheese.
- Fill tortillas with chicken and cheese.
- Spray 9x13 casserole dish with non-stick cooking spray.
- Spread small amount of sauce on bottom of dish.
- Place filled tortillas in dish.
- Pour sauce over the top of them.
- Sprinkle with remaining 1/2 cup cheese.
- Bake at 350 degrees for 20 minutes.