These QUICK and EASY chicken enchiladas are perfect for a weeknight dinner. Assembled in just a few minutes using rotisserie or left over chicken. Add your favorite toppings and it’s a meal everyone will love.
When the weekend rolls around, I take a look at what I have left-over in the refrigerator for inspiration as to what to cook. It seems that I almost always have part of a rotisserie chicken that needs to be eaten. Last weekend was no exception so I used my leftovers and converted a Pioneer Woman’s recipe for chicken enchiladas. For once, I found a dish that everyone liked and it was simple and quick to throw together. Does your kitchen ever look like this?
I used a Vidalia onion which added a slightly sweet flavor that was even better as leftovers a couple of nights later. These are going to go on my rotation for weeknight dinners.
For some reason, I have the hardest time coming up with something to put together quickly for week night meals. When I’m by myself, I just scrounge, but when Mike and the girls are home, I like to plan a bit more. This week, I was pretty lazy and I think we ended up eating out or ordering pizza most nights. If I would just plan a bit, weeknights would be so much easier.
Stock your pantry to include a couple of cans of green enchilada sauce and then all you need will be an onion and tortillas. If you’re like me, I pick up a rotisserie chicken for dinner at least once a week, so I always have left-over chicken. Just grab your tortillas with the chicken and you’ll be ready to throw this dish together even after a long day at work.
Adapted from Pioneer Woman Cooks: Dinnertime
PrintChicken Enchiladas
These QUICK and EASY chicken enchiladas are perfect for a weeknight dinner. Assembled in just a few minutes using rotisserie or left over chicken. Add your favorite toppings and it’s a meal everyone will love.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Entree
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 tablespoons olive oil
- 1 onion , chopped
- 20 ounces green/ red enchilada sauce
- 2 cups colby jack cheese, shredded
- 6 tortillas, 6 inch
- sour cream, for serving
Instructions
- Preheat oven to 350º.
- Shred chicken and place in bowl. Sprinkle with chili powder, cumin and salt and set aside.
- Heat oil in a large skillet over medium heat and add onions. Sprinkle onions with a pinch of chili powder and cumin. Cook until softened, 2-3 minutes. Add chicken to onions and cook until heated through, about 1-2 minutes. Remove chicken and onion mixture to a bowl.
- In the same skillet, add enchilada sauce and bring to a boil. Remove from heat.
- Place about half of the enchilada sauce into a 9 x 9 inch baking dish, leave the remaining sauce in the skillet.
- To assemble the enchiladas, first place a tortilla in the skillet and coat with enchilada sauce. Add chicken mixture and sprinkle with cheese. Roll up and place in prepared pan. Continue with remaining tortillas. Pour the remaining sauce over the tortillas and top with the remaining cheese.
- Bake for 30 minutes until bubbly. Let sit for a few minutes before serving. Top with sour cream, and chopped tomatoes and cilantro.
