I love making these easy chicken enchiladas with leftover chicken from a rotisserie (or smoked) chicken. My husband picks the chicken. We put it into small 1 inch pieces and put it in the fridge for these easy enchiladas and other easy chicken dishes. This is a great recipe to make with leftover chicken. These enchiladas are so creamy and delicious.
related reading: smoked chicken 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.
making easy chicken enchiladas
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 size tortillas
1 -8oz shredded cheddar cheese
16 oz sour cream
1 jar salsa (can also use picante sauce)
1 – 8 oz soft cream cheese
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 sour cream and salsa on the bottom of the pan you will be baking the enchiladas in.
Take the tortillas and spread a layer of cream cheese on the tortilla (about a tablespoon amount).
Add 2 tablespoons of sour cream/salsa mix.
Add a good portion of chicken mix on the tortilla (about 3-4 tablespoons).
Roll up the tortilla, and close it, then place into pan.
Repeat until the pan is full.
Pour the remaining sour cream/salsa mix on top of the tortillas.
Spread the remaining cheese on top of the tortillas.
Bake for 30 minutes or until golden brown at 350 degrees.
Serve and enjoy!
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