Here is a family-friendly recipe for you! Chicken Enchiladas are on the menu for today and they are as easy to make as they are delicious! This recipe is for sure to please a crowd. Thankfully, it makes enough to serve 8 people VERY happily! Or, you can make these Chicken Enchiladas for fewer people and still have leftovers for the days to come.
Here’s a tip for you. You can prepare these Chicken Enchiladas a day ahead of when you plan to serve them. Simply refrigerate them and cook them as the recipe states. Doing this helps the dish to reach its optimal flavor! The spices and sauce get to infuse into the tortillas and chicken mixture overnight. Doing this also helps to save you time if you prepare ahead!
You might have seen canned enchilada sauce on the shelves in your local grocery store. However, the canned sauce has a lot of preservatives that are not necessary for this dish. Making your enchilada sauce homemade is much better for you! To do so you will need 2 cups of tomato sauce, 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of dried oregano, 2 tablespoons of water, and salt, to taste. In a medium-sized bowl, combine the tomato sauce, olive oil, chili powder, ground cumin, dried oregano, water, and salt.
Making the Chicken Enchilada filing requires a few more ingredients. For the enchilada filling, you will need 8 large flour or corn tortillas, 1 whole rotisserie chicken (skin removed and meat shredded) 1 diced red bell pepper, ½ cup of diced green chiles, 2 cups of black beans, 1 cup of Pico de Gallo, ½ teaspoon of chili powder, ½ teaspoon of ground cumin, ¼ teaspoon of oregano and 1 cup shredded Mexican blend cheese. You will also need a 9×13 inch pan.
To make the Chicken Enchiladas, first, preheat the oven to 350° F. Pour about 2 tablespoons of the red enchilada sauce at the bottom of a 9×13 inch pan and spread that into an even layer. Next, in a large skillet, heat olive oil over medium heat. Saute the diced red bell pepper for 5 minutes. Add the shredded chicken, diced red bell pepper, green chiles, black beans, pico de gallo, chili powder, ground cumin, and oregano. Mix everything and turn off the heat. Place equal portions of the chicken filling on each tortilla. Roll each tortilla and place them seam side down in the pan. Pour your red enchilada sauce over top of the rolled tortillas. Add the shredded cheese. Bake the enchiladas uncovered for 15 to 20 minutes. Remove them from the oven and let them rest for 10 minutes. Finally, serve and enjoy them!
This recipe calls for a whole rotisserie chicken from the grocery store. However, it does not matter if you use a store-bought rotisserie chicken or make your own. Store-bought rotisserie chicken is easier and faster for me to use when I make a batch of enchiladas. And, as yummy as store-bought rotisserie chicken is, you can eat some of it as you shred away! Sounds like a winning situation, right?
As long as you stick to the recipe ingredients and measurements, it will turn out great! Enjoy making and eating these Chicken Enchiladas!