Chicken Enchiladas
10 ingredients · 13 steps · from Smokin' & Grillin' wit AB
Ingredients
- 1 rotisserie chicken
- Monterey Jack cheese
- onion
- flour tortillas
- red enchilada sauce
- green enchilada sauce
- extra virgin olive oil
- white pepper
- white rice
- garlic
Steps
- Preheat oven to 375°F.
- Shred the rotisserie chicken.
- Dice the onion.
- Heat olive oil in a skillet over medium flame.
- Add onion and garlic, sweat for 1.5 minutes.
- Add shredded chicken, white pepper, and reduce heat to low. Cook until fragrant.
- Add a small amount of enchilada sauce to chicken mixture and stir in.
- Pour enchilada sauce to coat the bottom of a casserole dish.
- Fill each flour tortilla with chicken mixture, rice, and shredded cheese. Roll up with seam side down.
- Place rolled enchiladas seam-side down in the casserole dish.
- Pour remaining enchilada sauce over top and add more cheese.
- Bake uncovered for 25 minutes until cheese is melted and bubbling.
- Rest 5 minutes before serving.
Recipe extracted by Foodle from “Busy Weeknight? Make These Chicken Enchiladas Instead” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
