Easy Rotisserie Chicken Enchiladas Food

SHORTCUT CHICKEN ENCHILADAS

Shortcut Chicken Enchiladas image

This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

One 15-ounce can refried beans (about 1 cup)
1/2 teaspoon dried oregano
12 ounces (3 cups) shredded Monterey Jack cheese
1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
Freshly ground black pepper
One 16-ounce jar medium-spicy tomato salsa
Twelve 6-inch corn tortillas
Sour cream and pickled jalapenos, for serving

Steps:

Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

CHICKEN ENCHILADA BAKE

Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

ROTISSERIE CHICKEN ENCHILADAS

Rotisserie Chicken Enchiladas image

This recipe is from Publix Apron Recipes and I wanted to post it because it is SO YUMMY and easy to make!

Provided by ALC553

Categories Mexican

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

10 -12 sprigs fresh cilantro (rinsed)
1 small tomatoes (rinsed)
1 chilled deli rotisserie-cooked chicken
3/4 cup refried beans
2 (10 ounce) cans enchilada sauce
6 (10 inch) flour tortillas
1 (2 1/4 ounce) can sliced jalapeno-stuffed green olives (drained)
1 1/2 cups Mexican blend cheese
aluminum foil

Steps:

Preheat oven to 350°F
Coat 9-inch square baking dish with cooking spray.
Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
Stir in beans and 1 can of the enchilada sauce.
Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish.
Pour remaining can of enchilada sauce over enchiladas.
Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : Calories 644.3, Fat 30.7, SaturatedFat 11.5, Cholesterol 124.9, Sodium 1623.5, Carbohydrate 47.5, Fiber 4.8, Sugar 4.4, Protein 42.3

FASTEST EVER CHICKEN ENCHILADAS

Fastest Ever Chicken Enchiladas image

Provided by Ingrid Hoffmann

Yield 6

Number Of Ingredients 8

Ingredients

1 tbsp unsalted butter, softened
4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts
12 ounces grated cheddar cheese (about 3 cups)
1 -1/2 cups sour cream
1/2 small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

Steps:

Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.