Rooster Enchiladas - Spend With Pennies

This hen enchilada recipe is a household favourite.

These enchiladas are easy and scrumptious—cooked hen, delicate chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked till bubbly.

They’re simple to make with both rotisserie or leftover cooked hen.
They are often ready forward of time, making dinnertime stress-free.
It’s a simple meal to stretch leftover hen to feed a crowd—add some cooked veggies if wanted.
It makes use of easy components however packs nice taste.

enchilada sauce , oil , tortillas , cheese , garlic , chiles , onion , chili powder and chicken with labels to make Easy Chicken Enchiladas

What You’ll Want for Rooster Enchiladas

Tortillas: Enchiladas are historically made with corn tortillas. Heat the tortillas to maintain them from cracking as you roll them—I warmth them straight over my gasoline range. For those who wrestle with corn tortillas, tortillas with corn and flour can be utilized and are much less more likely to crack.
Rooster: I most frequently use rotisserie chicken for this recipe however when you have leftover baked or grilled hen, it may be used on this recipe.
Sauce: If time permits, do-it-yourself enchilada sauce is very easy to make. Canned enchilada sauce can be used.
Cheese: Shredded pepper jack melts properly and has slightly bit of warmth. You too can use a shredded Mexican mix, cheddar cheese, mozzarella, cotijo, or Monterey jack cheese.

Variations

Stretch the hen slightly additional by including additional greens and cooking them with the onion. Strive bell peppers, diced zucchini, or cauliflower.
Black beans or pinto beans are an awesome addition to stretch the meal.

adding ingredients to pan to make Easy Chicken Enchiladas

Tips on how to Make Rooster Enchiladas

Saute onion, garlic, and chili powder in oil (recipe beneath).
Unfold enchilada sauce on tortillas and prime with cheese and the hen combination.
Roll and place in baking dish.
High the enchiladas with the remaining sauce and cheese. Bake.

Easy Chicken Enchiladas cooked in the dish

Serving Strategies

Toppings: Like tacos, enchiladas might be topped with bitter cream, sliced black olives, inexperienced chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.

Sides: Serve with cilantro lime rice and a Mexican corn salad.

Storing Leftovers

Preserve leftover hen enchiladas lined within the fridge for as much as 4 days.
Reheat parts within the microwave or stovetop.
Freeze raw or cooked and cooled enchiladas in a casserole dish lined with aluminum foil. As soon as frozen, elevate the enchiladas out and wrap them in foil and plastic wrap. Freeze for as much as two months.
To thaw, return the casserole to the identical dish and permit it to thaw in a single day within the fridge earlier than baking or reheating.

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Rooster Enchilada Recipe

This hen enchilada recipe makes a tacky, savory, and comfroting casserole.

Prep Time 15 minutes

Prepare dinner Time 35 minutes

Whole Time 50 minutes

Prepare dinner ModeForestall your display screen from going darkish

Preheat the oven to 375°F.
In a medium skillet, warmth the olive oil over medium warmth. Add onion, garlic, and chili powder and prepare dinner, stirring often, till softened.
Add the shredded hen, inexperienced chilies, 2 tablespoons of water, and a couple of tablespoons of enchilada sauce to the skillet. Simmer till the liquid has evaporated.
Pour ½ cup of enchilada sauce on the underside of a 9×13-inch baking dish.
Pan fry the tortillas in slightly little bit of oil simply till they’re warmed (and never crisp) or wrap them in a moist paper towel and microwave for 30 seconds or till smooth. *See notes for different choices.
Unfold 1 tablespoon of enchilada sauce on every tortilla, then prime with 1 tablespoon of shredded cheese and ¼ cup of the hen filling. Roll up the tortillas and place them seam-side down within the ready pan.
High with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or till heated by means of.

Enchilada Sauce: For those who’d prefer to barely thicken canned enchilada sauce, mix 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Warmth over medium warmth till aromatic and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after every addition. Simmer 3-5 minutes or till thickened.
Tortillas: Conventional enchiladas use corn tortillas. Remember to use very recent tortillas and warmth them to maintain them from cracking. They can be brushed with vegetable oil and cooked within the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil till every tortilla is beginning to crisp however has not hardened (about 15 seconds).
Leftovers: These enchiladas will hold in an hermetic container within the fridge for as much as 4 days and within the freezer for two months.

Diet info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Casserole, Rooster, Dinner, Entree, Lunch, Fundamental Course

Delicacies American, Mexican

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