Straightforward Enchiladas with Rotisserie Hen

These simple enchiladas with rotisserie hen are nice for meal prep and at all times a household favourite!

Hello mates! Have you ever ever craved enchiladas however are intimated by the recipe course of? I really feel ya. Enchiladas appear to be they’d be loads of work, however take my phrase for it, they will truly be fairly simple to throw along with a number of shortcuts. It’s truly certainly one of my go-to crowdpleaser household meals; the women go wild for them.

These enchiladas with rotisserie hen are my go-to for weekend meal prep. I make a big tray or two that may be saved within the fridge or freezer and be cooked up throughout the week. In addition they make the right meal to carry to mates or household who want an additional serving to hand (new child, feel-better meals, and so forth.).

A pair tips I swear by to make enchilada making simple are 1) don’t make your personal sauce (however if you wish to, right here’s my recipe), and a couple of) purchase pre-cooked rotisserie hen.

We often serve the enchiladas with rice, beans, and large ol’ salad on the facet. I hope you’re keen on this recipe as a lot as we do!

Straightforward Enchiladas with Rotisserie Hen

This recipe makes two pans filled with enchiladas; about 12 servings. For those who’re going to make one pan, you would possibly as properly make two! Freeze the additional one, or give it to a good friend or neighbor!

Components:

2 rotisserie chickens, shredded and positioned in a big mixing bowl

2 cans of crimson enchilada sauce. I just like the Las Palmas or La Victora model

1 candy onion, diced

3-4 cloves of garlic, minced

1 teaspoon oregano

1/2 teaspoon cumin

32 oz shredded Mexican cheese

12 flour tortillas – you may also use corn or Siete tortillas

Directions:

Preheat the oven to 350 levels and be sure to have two 9×13  in casserole dishes able to go.

Begin the sauce. In a big pot on medium warmth, saute the onion and garlic in somewhat butter, 1-2 minutes, till aromatic. Add the oregano and cumin, and stir properly. Stir within the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded hen and two massive handfuls of cheese. Stir to mix. That is your filling!

Warmth the tortillas. You need them to be smooth and pliable, in order that they don’t break as you fill them.

Place a ladle of sauce on the backside of every casserole dish and unfold round, so the underside is flippantly coated with sauce.

Seize one tortilla, and place the hen combination within the center seam, lengthwise. You need there to be a good quantity of hen and cheese combination in it, however make certain it isn’t *too full* to roll neatly. Roll it up and place within the pan. Proceed filling and rolling, till you’ve made 12-14 enchiladas.

Cowl every pan within the sauce, till there isn’t any uncovered tortilla edges. You may drench it a bit, it’s okay.

Cowl every pan in cheese and high with foil. Bake for 30-40 minutes till bubbly.

You may broil the enchiladas for 2-4 minutes till the cheese is sweet and browned, too.

High with chopped inexperienced onion or cilantro, and serve!

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Straightforward Enchiladas with Rotisserie Hen

A soul-hugging Mexican consolation meals dish, made simpler with store-bought sauce and rotisserie hen.

  • Writer: Gina Harney // The Fitnessista
  • Prep Time: 25 minutes
  • Prepare dinner Time: 40 minutes
  • Whole Time: 1 hour 5 minutes
  • Yield: 1214 1x

2 rotisserie chickens, shredded and positioned in a big mixing bowl

2 28-oz cans of crimson enchilada sauce. I just like the Las Palmas or La Victora model

1 candy onion, diced

34 cloves of garlic, minced

1 teaspoon oregano

1/2 teaspoon cumin

32 oz shredded Mexican cheese

12 flour tortillas – you may also use corn or Siete tortillas

Preheat the oven to 350 levels and be sure to have two 9×13  in casserole dishes able to go.

Begin the sauce. In a big pot on medium warmth, saute the onion and garlic in somewhat butter, 1-2 minutes, till aromatic. Add the oregano and cumin, and stir properly. Stir within the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded hen and two massive handfuls of cheese. Stir to mix. That is your filling!

Warmth the tortillas. You need them to be smooth and pliable, in order that they don’t break as you fill them.

Place a ladle of sauce on the backside of every casserole dish and unfold round, so the underside is flippantly coated with sauce.

Seize one tortilla, and place the hen combination within the center seam, lengthwise. You need there to be a good quantity of hen and cheese combination in it, however make certain it isn’t *too full* to roll neatly. Roll it up and place within the pan. Proceed filling and rolling, till you’ve made 12-14 enchiladas.

Cowl every pan within the sauce, till there isn’t any uncovered tortilla edges. You may drench it a bit, it’s okay.

Cowl every pan in cheese and high with foil. Bake for 30-40 minutes till bubbly.

You may broil the enchiladas for 2-4 minutes till the cheese is sweet and browned, too.

High with chopped inexperienced onion or cilantro, and serve!

Notes

This recipe makes two giant pans of enchiladas. Freeze the additional pan for later, or give it to a neighbor or good friend!

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