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Simple Enchiladas with Rotisserie Hen


These straightforward enchiladas with rotisserie hen are nice for meal prep and at all times a household favourite!

Hello buddies! Have you ever ever craved enchiladas however are intimated by the recipe course of? I really feel ya. Enchiladas appear to be they might be plenty of work, however take my phrase for it, they will really be fairly straightforward to throw along with just a few shortcuts. It’s really one among my go-to crowdpleaser household meals; the women go wild for them.

These enchiladas with rotisserie hen are my go-to for weekend meal prep. I make a big tray or two that may be saved within the fridge or freezer and be cooked up through the week. Additionally they make the right meal to deliver to buddies or household who want an additional serving to hand (new child, feel-better meals, and many others.).

A pair methods I swear by to make enchilada making straightforward are 1) don’t make your individual sauce (however if you wish to, right here’s my recipe), and a pair of) purchase pre-cooked rotisserie hen.

We normally serve the enchiladas with rice, beans, and massive ol’ salad on the aspect. I hope you’re keen on this recipe as a lot as we do!

Simple Enchiladas with Rotisserie Hen

This recipe makes two pans filled with enchiladas; about 12 servings. Should you’re going to make one pan, you would possibly as properly make two! Freeze the additional one, or give it to a buddy or neighbor!

Components:

2 rotisserie chickens, shredded and positioned in a big mixing bowl

2 cans of pink enchilada sauce. I just like the Las Palmas or La Victora model

1 candy onion, diced

3-4 cloves of garlic, minced

1 teaspoon oregano

1/2 teaspoon cumin

32 oz shredded Mexican cheese

12 flour tortillas – it’s also possible to use corn or Siete tortillas

Directions:

Preheat the oven to 350 levels and be sure to have two 9×13  in casserole dishes able to go.

Begin the sauce. In a big pot on medium warmth, saute the onion and garlic in just a little butter, 1-2 minutes, till aromatic. Add the oregano and cumin, and stir properly. Stir within the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded hen and two huge handfuls of cheese. Stir to mix. That is your filling!

Warmth the tortillas. You need them to be delicate and pliable, so that they don’t break as you fill them.

Place a ladle of sauce on the backside of every casserole dish and unfold round, so the underside is frivolously coated with sauce.

Seize one tortilla, and place the hen combination within the center seam, lengthwise. You need there to be an honest quantity of hen and cheese combination in it, however ensure that it isn’t *too full* to roll neatly. Roll it up and place within the pan. Proceed filling and rolling, till you’ve made 12-14 enchiladas.

Cowl every pan within the sauce, till there isn’t a uncovered tortilla edges. You’ll be able to drench it a bit, it’s okay.

Cowl every pan in cheese and prime with foil. Bake for 30-40 minutes till bubbly.

You’ll be able to broil the enchiladas for 2-4 minutes till the cheese is sweet and browned, too.

Prime with chopped inexperienced onion or cilantro, and serve!

Print

Simple Enchiladas with Rotisserie Hen

A soul-hugging Mexican consolation meals dish, made simpler with store-bought sauce and rotisserie hen.

  • Writer: Gina Harney // The Fitnessista
  • Prep Time: 25 minutes
  • Prepare dinner Time: 40 minutes
  • Whole Time: 1 hour 5 minutes
  • Yield: 1214 1x

2 rotisserie chickens, shredded and positioned in a big mixing bowl

2 28-oz cans of pink enchilada sauce. I just like the Las Palmas or La Victora model

1 candy onion, diced

34 cloves of garlic, minced

1 teaspoon oregano

1/2 teaspoon cumin

32 oz shredded Mexican cheese

12 flour tortillas – it’s also possible to use corn or Siete tortillas

Preheat the oven to 350 levels and be sure to have two 9×13  in casserole dishes able to go.

Begin the sauce. In a big pot on medium warmth, saute the onion and garlic in just a little butter, 1-2 minutes, till aromatic. Add the oregano and cumin, and stir properly. Stir within the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded hen and two huge handfuls of cheese. Stir to mix. That is your filling!

Warmth the tortillas. You need them to be delicate and pliable, so that they don’t break as you fill them.

Place a ladle of sauce on the backside of every casserole dish and unfold round, so the underside is frivolously coated with sauce.

Seize one tortilla, and place the hen combination within the center seam, lengthwise. You need there to be an honest quantity of hen and cheese combination in it, however ensure that it isn’t *too full* to roll neatly. Roll it up and place within the pan. Proceed filling and rolling, till you’ve made 12-14 enchiladas.

Cowl every pan within the sauce, till there isn’t a uncovered tortilla edges. You’ll be able to drench it a bit, it’s okay.

Cowl every pan in cheese and prime with foil. Bake for 30-40 minutes till bubbly.

You’ll be able to broil the enchiladas for 2-4 minutes till the cheese is sweet and browned, too.

Prime with chopped inexperienced onion or cilantro, and serve!

Notes

This recipe makes two giant pans of enchiladas. Freeze the additional pan for later, or give it to a neighbor or buddy!

You may additionally take pleasure in:

Do you’ve a favourite enchilada recipe? 

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