Quick Chicken Enchiladas
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Leftover rotisserie chicken is perfect for making quick Mexican enchiladas—meat-filled tubes baked under a layer of tomato sauce and cheese. Simply shred half a rotisserie chicken with two forks, mix it with canned refried beans and shredded cheese, season with spices, and wrap the filling in corn tortillas. Then, arrange the tubes in tight rows in a baking dish, top with red salsa, sprinkle with grated cheese, and bake until the filling is warm and the cheese is melted. Serve drizzled with sour cream and topped with pickled jalapeño rings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half grilled chicken, chop the meat (about 2 and 1/4 cups), discard the bones and skin
- 1 can (425 g) canned refried beans (about 1 tbsp.)
- 0.5 tsp dried oregano
- 340 g (3 cups) grated Monterey Jack cheese
- 1 can (450 g) medium-hot tomato salsa
- 12 corn tortillas, 15 cm in diameter.
- Sour cream and pickled jalapeños, for serving
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Recipes with similar ingredients: grilled chicken, salsa sauce, tortilla, jalapeno pepper, baked beans, Monterey Jack cheese, oregano
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Combine beans, oregano, and 1 cup of cheese in a bowl. Add the chicken, season with pepper, and toss to coat evenly.
Mix in a bowl salsa with 1 cup water, then pour 1 cup of the sauce into the bottom of a 9 x 13-inch baking dish and spread it out. Stack the tortillas, wrap them in damp paper towels, and microwave until pliable, about 15 seconds. - Place the tortillas on the work surface and spread the chicken filling evenly (about 1/4 cup per tortilla). Roll the tortillas into tubes and place them seam-side down in the baking dish, filling the pan evenly. Gently press the tubes with your hand to begin absorbing the sauce. Pour the remaining sauce over the tubes, then sprinkle with the remaining 2 cups of cheese.
- Bake the enchiladas until the cheese is melted and the centers are heated through, about 30 minutes. Serve hot with sour cream and pickled jalapeños.
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