How to Make Spicy Chicken Enchiladas
Gather the ingredients., Preheat your oven to 350°F (176°C) and prepare the baking dish., Combine the filling ingredients and build the enchiladas., Roll up the enchiladas., Bake the enchiladas for 25 minutes.
Step-by-Step Guide
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Step 1: Gather the ingredients.
This quick and easy enchilada recipe calls for only 6 ingredients and can be on the table in less than an hour.
It makes use of pre-cooked, store-bought rotisserie chicken, which you can purchase at most delis and grocery stores.
The prep time is 20 minutes.
The cook time is 30 minutes.
The recipe will yield 6 servings. -
Step 2: Preheat your oven to 350°F (176°C) and prepare the baking dish.
After preheating the oven, coat a 13x9 inch (33x22 centimeters) glass baking dish with cooking spray.
Open one of the cans of enchilada sauce and spread ¾ cup (90 grams) of it evenly on the bottom of the dish.
Set the baking dish aside while you prepare the other elements. , Use a medium bowl to combine 2 cups (240 grams) of shredded rotisserie chicken, ¾ cup (90 milliliters) enchilada sauce, the can of drained tomatoes, ¾ cup (90 grams) Monterey Jack cheese and ¼ cup (30 grams) of yellow onion.
Mix the ingredients well.
Lay the tortillas out flat.
Spoon ¼ cup (30 grams) of the filling mixture onto each one. , Carefully roll up the tortillas into cylinders with the filling inside.
Set the enchiladas into the baking dish, side by side, with their seam-sides down.
Use a spoon to drizzle the rest of the enchilada sauce all over the top of the enchiladas.
Scatter the remaining ¾ cup (90 grams) cheese over the top., Cover the baking dish tightly with aluminum foil.
Carefully place into the preheated oven for 25 minutes.
After 25 minutes, the enchiladas will be heated through and the cheese will be melted.
Take the foil off the dish and bake the enchiladas for 5 minutes more so that the cheese will be become gooey and lightly browned.
Remove the enchiladas from the oven and plate them.
Garnish with cilantro, chopped tomato and avocado slices (optional).
Top with a spoonful of sour cream (optional).
Serve them immediately with sour cream, chopped cilantro, picante sauce, and tortilla chips (optional). -
Step 3: Combine the filling ingredients and build the enchiladas.
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Step 4: Roll up the enchiladas.
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Step 5: Bake the enchiladas for 25 minutes.
Detailed Guide
This quick and easy enchilada recipe calls for only 6 ingredients and can be on the table in less than an hour.
It makes use of pre-cooked, store-bought rotisserie chicken, which you can purchase at most delis and grocery stores.
The prep time is 20 minutes.
The cook time is 30 minutes.
The recipe will yield 6 servings.
After preheating the oven, coat a 13x9 inch (33x22 centimeters) glass baking dish with cooking spray.
Open one of the cans of enchilada sauce and spread ¾ cup (90 grams) of it evenly on the bottom of the dish.
Set the baking dish aside while you prepare the other elements. , Use a medium bowl to combine 2 cups (240 grams) of shredded rotisserie chicken, ¾ cup (90 milliliters) enchilada sauce, the can of drained tomatoes, ¾ cup (90 grams) Monterey Jack cheese and ¼ cup (30 grams) of yellow onion.
Mix the ingredients well.
Lay the tortillas out flat.
Spoon ¼ cup (30 grams) of the filling mixture onto each one. , Carefully roll up the tortillas into cylinders with the filling inside.
Set the enchiladas into the baking dish, side by side, with their seam-sides down.
Use a spoon to drizzle the rest of the enchilada sauce all over the top of the enchiladas.
Scatter the remaining ¾ cup (90 grams) cheese over the top., Cover the baking dish tightly with aluminum foil.
Carefully place into the preheated oven for 25 minutes.
After 25 minutes, the enchiladas will be heated through and the cheese will be melted.
Take the foil off the dish and bake the enchiladas for 5 minutes more so that the cheese will be become gooey and lightly browned.
Remove the enchiladas from the oven and plate them.
Garnish with cilantro, chopped tomato and avocado slices (optional).
Top with a spoonful of sour cream (optional).
Serve them immediately with sour cream, chopped cilantro, picante sauce, and tortilla chips (optional).
About the Author
Nicole Hughes
Committed to making practical skills accessible and understandable for everyone.
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