Easy and Delicious Chicken Enchilada Recipe
Easy White Chicken Enchilada Recipe
You can make this easy chicken enchilada recipe using leftover rotisserie or smoked chicken. It’s as simple as having shredded chicken stored in the fridge. Use it to make chicken enchiladas and other chicken recipes. This is a fantastic way to use up leftover chicken, and the end result is incredibly creamy and delicious!
You can use rotisserie chicken or if you have left over chicken from other meals (like smoked chicken from the smoker). Or bake a chicken and take the shredded chicken for this recipe.
When filling the enchiladas, you can fill them a lot or a little, depending on how hearty of a meal you are making. What I mean is, if this is the only thing you are serving, you may fill them fuller to make a full meal. But if you are serving them with sides, you may fill them less, so that everyone will have room for side dishes.
Can I Use A Rotisserie Chicken For Chicken Enchiladas?
Yes, definitely! This is how this recipe is made. You save a lot of time, and use your left overs. We cooked a chicken with a variety of delicious seasonings, and it imparts that flavor to the enchiladas. Store bought rotisserie chicken works great as a time savor.
Can I Substitute Picante for Salsa?
Because this is a left overs meal, you use what you got to make what you can. Definitely use picante if you don’t have salsa.
How Much Sauce Is Used?
Customize your enchiladas to how spicy you want. The first time you make them, follow the recipe, and then adjust to your tastes. You want more cheese, add more.
What Size Tortilla Should Be Used?
Do you want to eat them as a meal or with something? If you want to have sides with the chicken enchiladas, used the medium size ones. If you want to only eat one enchilada, use the large ones. And you can use flour tortillas or corn tortillas, which ever your prefer.
Can The Enchiladas Be Place In The Freezer?
Yes, homemade enchiladas can be frozen, but need to be covered well. If you don’t, you will have crispy dry tortillas on your chicken enchiladas because they have dried out. Also place in a tin so you can put it in the oven from the freezer without worry of damaging the dish.
To ensure a hassle-free cooking experience, here’s a handy tip: place a pan under the dish while baking. This will not only protect your oven but also prevent any unfortunate mishaps like burning food on the oven.
Homemade Chicken Enchiladas
Equipment
- spoon
Ingredients
- 2 cups leftover chopped chicken (we use chicken from a rotisserie or smoked chicken)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2-4 medium tortillas
- 1 cup shredded cheddar cheese
- 1 jar salsa
- 16 ounces sour cream
- 8 ounces cream cheese
- 1 can enchilada red sauce
Instructions
- Preheat the oven to 350 degrees.
- Add the chicken, cumin and chili powder together.
- Make sure the chicken is chopped into bite size pieces.
- Mix together and add in 1/2 the cheese and mix.
- In a separate bowl, mix the sour cream and salsa.
- Place a layer of the salsa mixture on the bottom of the pan you will be baking the enchiladas in.
- Take the tortillas and spread a tablespoon of cream cheese or tortilla.
- Add a good portion of chicken mix on the tortilla (about 3-4 tablespoons).Add 2 tablespoons of salsa mix over the chicken.
- Add a little cheese on top of everything.
- Roll up the tortilla, and close it, then place into pan.
- Repeat until the pan is full.
- Pour the remaining salsa mix on top of the tortillas.
- Spread the remaining cheese on top of the tortillas.
- You can also add red sauce on top if desired.
- Bake for 30 minutes or until golden brown at 350 degrees.
Video
Notes
