Rotisserie Chicken Enchiladas Food

FASTEST-EVER ENCHILADAS

Steps:

• To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
• Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
• To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
• Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
• Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

SHORTCUT CHICKEN ENCHILADAS

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 CREAM CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
• In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
• Heat until the cheeses are completely melted.
• Coat baking pan with cooking spray.
• Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
• Pour enchilada sauce over the rolled tortillas.
• Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

ROTISSERIE CHICKEN ENCHILADAS

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.

EASY ROTISSERIE CHICKEN ENCHILADAS

Steps:

• preheat oven to 350 degrees; prep baking dish with cooking spray.
• remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
• in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
• take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled.
• spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
• remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.

FASTEST EVER CHICKEN ENCHILADAS

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.

ROTISSERIE CHICKEN CREAM CHEESE ENCHILADA

Steps:

• Debone your Rotisserie chicken.
• Make a white sauce in a medium saucepan by melting butter, add 3 Tbl flour mix till bubbly over medium heat. Add 2 1/2 cup milk. Add 2 chicken bouillon cubes, pepper, cumin and cayenne pepper.
• Pour 1/4 on the bottom of a 9 by 13 baking dish.
• Take 1 Flour Tortilla and spread 1/8 Cream cheese on shell. Top with some corn, cheddar cheese and chicken. Roll and place inside your 9 by 13 dish. Repeat till you have 8 rolled and top with remaining sauce.
• Bake 350 with foil on for 30 minutes then take foil off till brown on top.

CHICKEN ENCHILADAS

Steps:

• Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
• Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
• Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.

CHEESY ROTISSERIE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
• Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
• Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
• Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
• Bake in the preheated oven until cheese is bubbly, about 35 minutes.
• Serve hot, garnished with green onions, tomatoes, and remaining cilantro.