You can’t be in a bad mood when your having enchiladas! Well, at least in my home.
I have enjoyed this recipe and will keep enjoying it because it is simple and delicious! I have another fabulous enchilada recipe on my site but I make this way more often because I seem to always have some leftover chicken to use.
As I am trying to be more frugal I have looked for ways to use up rotisserie chicken and this is one of my favorites! This recipe comes together quickly even with making your own enchilada sauce. You could go ahead and make extra for another time or use it in making ground beef tacos. Store extra in your freezer. You will be glad you did! Serve these enchiladas with some guacamole and chips and dinner is done!
You will not be dissapointed with this family friendly recipe!
16 small flour or corn tortillas
4 cups shredded chicken
1 clove garlic, minced
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon cumin
2 cups shredded monterey jack and cheddar
28 ounces red enchilada sauce or this quick homemade sauce
Homemade quick enchilada sauce
3 tablespoon oil
1 tablespoon flour
2 tablespoons chili powder
1 teaspoon garlic powder
2 1/2 cups chicken broth
8 ounces tomato paste
1 teaspoon oregano
1. Preheat the oven to 350. Lightly grease a 9×13 baking dish with cooking spray.
2. Make the enchilada sauce. Heat the oil on medium heat. Add the tablespoon of flour and whisk until fully incoporated and lightly browned like 2 minutes. Add the chili powder, garlic, and cumin. Next add the chicken broth, tomato paste and oregano. Season with salt to taste. Turn the heat to medium high and simmer the sauce whisking occasionally until smooth and thickened.
3. Make the enchiladas. Make the tortillas pilable by lightly pan frying or heating in the microwave.
4. Add a teaspoon of oil to your skillet and saute the onion until softened about 3 minutes. Add the garlic, chili powder, cumin and oregano and cook until fragrant about 1 minute. Add half of the enchilada sauce and shredded chicken. Cook at a simmer for a couple of minutes.
5. Working with a tortilla at a time. Place 1/4 cup chicken filling and a tablespoon of cheese in each tortilla and roll up. Don’t worry if some filling comes out the sides. Place in prepared pan seam side down. Repeat with all tortillas.
6. Pour the rest of the sauce on the enchiladas and sprinkle remaining cheese on top and more if you like it really cheesy. Bake in the oven for 20 25 minutes until everything is hot.
7. Serve with olives, sour cream and guacamole or whatever your family likes.
Recipe source: Adapted from a recipe I got from my grandmother.