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. Life is busy. Really busy. And the last thing I want to do on a busy weeknight in-between work and kid activities is stand over a stove and cook a meal.
If you’re like me, you’re tired. You just want dinner to appear on the table and you want it to taste good so no one complains about it. Enter these easy chicken enchiladas.
This recipe from rotisserie chicken enchiladas has been one that everyone in the family loves. And I love it because it’s super easy!
Easy Rotisserie Chicken Enchiladas
Rotisserie chicken is mixed with enchilada sauce and cheese and wrapped in a fresh tortilla to make this easy Mexican food dinner staple.
- 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 (already cooked, optional)
- Preheat the oven to 350°. If you choose to include the rice, you’ll start by making that and spreading it across a 9×13 baking pan.
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Shred the chicken.
- Combine the chicken, half of the enchilada sauce, and 1/2 cup of cheese in a mixing bowl.
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Put a generous amount of the mixture on each tortilla. Roll them up and place them in the pan (or on top of the rice).
- Once the pan is completely full with one layer of tortillas, coat the top with the remaining enchilada sauce and cheese.
- 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.
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