Tuesday, January 13, 2009

Chicken Enchiladas

We love rotisserie chicken around here. It makes Tex Mex night come together so quickly! This meal can be made in 15 minutes...no joke!


Chicken and Cheese Enchiladas
1 green pepper, chopped
1 small onion, chopped
1 can (10 oz) enchilada sauce
8 corn tortillas
2 cups rotisserie chicken, shredded
1 1/4 cups shredded mexican blend cheese
1 teaspoon cumin


Spray a 11 by 7 glass pan with cooking spray and set aside. Turn on the broiler. In a medium saucepan over medium-high heat, add the onion and green pepper and cook until softened, about 3 minutes. Add the enchilada sauce and let bubble for an additional 5 minutes. Meanwhile, in a small bowl combine the chicken, 3/4 cup of cheese, and cumin. Wrap the corn tortillas in a damp paper towel and microwave on high for 1 minute to soften. To assemble the enchiladas, take one tortilla and fill with about 1/4 cup of the chicken mixture. Place in the 11 by 7 pan. Cover with the enchilada sauce. Put in the oven for 3 minutes or so to heat everything through. Remove from the oven and top with remaining cheese. Put the dish back in the oven and broil for an additional 2 minutes or until the cheese is golden and bubbly. Top with sour cream and serve with rice and beans. Enjoy!

Occassionally I have leftover chicken mixture because I am basically pulling a Rachael Ray and eyeballing everything. Perfect use of leftovers? Quesadillas for the little ones!

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2 comments:

Reeni♥ said...

How weird!! I had an Enchilada post today, too! Yours look real yummy, and are much faster to make than mine.

Tanner's Mom said...

This looks so good & so easy! I think this will be on our menu next week! YUM!