Rotisserie Chicken Enchiladas Recipes

Steps:

• Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
• Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
• Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
• Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

Steps:

• Preheat oven to 350°F
• Coat 9-inch square baking dish with cooking spray.
• Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
• Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
• Stir in beans and 1 can of the enchilada sauce.
• Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish.
• Pour remaining can of enchilada sauce over enchiladas.
• Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
• Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

Steps:

• preheat oven to 350 degrees; prep baking dish with cooking spray.
• remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
• in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
• take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled.
• spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
• remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
• Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
• Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
• Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
• Bake in the preheated oven until cheese is bubbly, about 35 minutes.
• Serve hot, garnished with green onions, tomatoes, and remaining cilantro.

Steps:

• Shred chicken.
• Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
• Preheat oven to 400 degrees F.
• Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
• Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
• Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
• Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
• Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
• Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
• Serve with remaining salsa, sour cream, and guacamole.
• Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 Tablespoon of oil in a skillet over medium heat.
• Add the onion and saute for 1 minute.
• Add chicken, 1 can of the green chilies, 1/2 teaspoon of paprika, garlic salt, salt and pepper. Mix until well combined.
• Next stir in 1/2 cup of chicken broth. Add cream and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
• In a bowl combine the enchilada sauce, sour cream and green chilies. Whisk until well combined.
• To assemble, spoon some chicken mixture onto each tortilla. Top with two spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!