Are you ready to dominate your busy weeknight with this easy chicken enchilada recipe?
Great!
It has all of the authentic Mexican flavors you’re craving, without the work!
A store bought rotisserie chicken paired with the best flavored green chili enchilada sauce helps this recipe come together in just minutes!
Now we all know there are 8 million chicken enchilada recipes out there.
This one IS NOT the heavy creamy variety that bakes in a 9×13 pan with loads of creamed soups.
Rather, this recipe boasts smaller crunchy cheesy corn tortilla shells dressed with zippy green enchilada sauce.
Garlic undertones and a simple well seasoned filling make this one of our weeknight staples.
Let’s get to it!
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Chicken Enchilada Recipe Details
The start to any great dish begins with simple well seasoned ingredients!
This recipe begins with a medium sized onion, sautéed in butter and seasoned with garlic salt and pepper.
The garlic flavor is subtle, but an important balance of flavor to the tart green chili sauce.
Next, you’ll add the meat of 1 small (or 1/2 of a large) rotisserie chicken!
I like to use both white and dark meat for full flavor and tenderness.
After the onion have cooled you’ll fold in the shredded chicken and 2 cups cheddar cheese.
Chicken Enchilada Assembly Instructions
This recipe calls for corn tortillas, which are delicate!
I spoon a small amount of filling into each shell and gently roll it together.
Then place it seam side down on a greased baking sheet.
The amount of enchiladas you make will depend on how full you stuff the shells.
I generally add a couple of spoonfuls of the chicken mixture, while being careful not to overfill these delicate shells.
The Best Chicken Enchilada Sauce
Next up, the sauce!
A lot of recipe posts like this are sponsored by the brand selling the recommended ingredient.
But not this one.
I use Las Palmas enchilada sauce because I love the flavor. After trying many varieties I always find myself back with this one!
This enchilada sauce is easy to find in any grocery store, it comes in a variety of heat/spice preferences so that even my kids have grown to love the flavor.
I simply crack a can and drizzle it over the rolled shells.
Then sprinkle more cheese onto the top, as well give them as a dusting of my favorite cumin/chili powder based spice blend, Chugwater Chili.
I always use this seasoning in my red and white chili recipes, but it’s really versatile and works well in so many dishes.
And what makes it even better, it was created in the tiny town I grew up in. 🙂
But don’t take my word for it, check out the loads of 5 star reviews on Amazon.
Now you’re just a few minutes in the oven away from cheesy crunchy saucy goodness!
Convection baking is preferred if your oven has the ability, but if not don’t worry.
Add an additional 5 minutes of cooking time to ensure a crispy top and melted cheesy center.
- 1 Medium Onion
- 2 Tbs Butter
- 1 Tbs Garlic Salt Lawry's
- 1 Small Rotisserie Chicken Meat Shredded
- 2 Cups Cheddar Cheese
- 1 Large Package Yellow Corn Tortilla Shells
- 1 28 oz Can Las Palmas Green Chili Enchilada Sauce
- 1-2 Cups Additional Shredded Cheddar Cheese For Topping
- 1 Tbs Chugwater Chili Seasoning
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In a medium saucepan saute onion in butter until translucent.
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Season with garlic salt and remove from heat.
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Shred/debone your rotisserie chicken
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Add shredded chicken to the onion mixture along with 2 cups cheddar cheese
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Gently fill corn tortilla shells with 1-2 scoops of chicken & cheese mixture
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Place seam side down on a lightly greased cookie sheet.
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Drizzle with enchilada sauce, top with additional cheese and Chugwater Chili Seasoning
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Bake at 400° for 20-30 minutes until golden brown.
Happy Enchilada making my friends!
For more inspirations from my home and kitchen you can head here.
Cheers for now ~ Ang
