Wednesday, March 27, 2013

Easy Chicken Enchiladas

This recipe is so easy it feels like cheating at cooking. But that's what makes it perfect for a weeknight meal. Just whip up some Spanish rice and pinto beans for the full experience. Having company? Start with chips, salsa and guacamole and you're all set!

Serves 4-6.


  • 1 store bought roast chicken (in the Deli section)
  • 1 dozen taco sized flour tortillas
  • 1 yellow onion, diced
  • 1 jar of red enchilada sauce (I buy mine at Trader Joe's)
  • 1 bag of shredded cheddar cheese
  • 1 can sliced black olives (optional)
  • Sour cream, for serving.
  • Olive oil


  1. In a medium sized skillet, saute onions in olive oil until tender. Set aside. Shred chicken into bite sized pieces. Heat oven to 350 degrees. 
  2. To make enchiladas, place a small handful of chicken inside each tortilla. Sprinkle with a spoonful of cooked onions and cheese. Roll up tortilla. Place seam down into a large baking dish. Continue until all ingredients are used. 
  3. Pour enchilada sauce evenly over enchiladas. Top with any remaining cheese and black olives, if desired.
  4. Bake in oven at 350 degrees for 20 minutes or until cheese is melted and enchiladas are heated through. Serve warm with sour cream.

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