These cheese and chicken enchiladas with red sauce are QUICK and EASY. You'll love that they're perfect for a weeknight dinner. Assembled in just a few minutes using rotisserie or leftover chicken. Add your favorite toppings and it's a meal everyone will love.
Course: Main Course
Prep Time: 20minutes
Cook Time: 30minutes
2cupschicken breasts(rotisserie chicken or shred your own breasts)
20ozenchilada sauce(red or green)
2cupscolby jack cheese(shredded)
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.
Barbara's Notes + Tips
This is even cheesier if you drizzle some queso over the top.
A can of green chiles in the filling will give a nice boost of flavor. You can buy hot or mild cans.
Corn tortillas can be substituted for flour.
Chop up some cilantro and use it in the chicken mixture or on top to serve your enchiladas.