Hi all– I do love enchiladas– all except the part about standing at the stove forever, soaking the tortillas and rolling up all the yummy stuff inside, one spicy enchilada at a time. It takes all the fun out of enchilada dinner.
But happily, this lazy version tastes just as good and goes into the oven pretty darn quick. Just chop those tortillas into triangles and plop it all together in a baking dish. Then you have time to dance to some salsa music around the kitchen and mix up a margarita to share along with your enchiladas! That’s more like it.
LAYERED CHICKEN ENCHILADAS
1 rotisserie chicken
1 onion, chopped fine
splash of olive oil
3 cloves garlic, minced
1 teaspoon cumin
14 oz. can fire roasted tomatoes
7 oz. can salsa verde*
1 cup cilantro, chopped (divided)
12 6″ corn tortillas, cut in triangles
2 cups grated Colby Jack cheese**
sour cream to garnish
Debone the chicken and cut the meat into nice little bit size pieces. Set aside
Heat the olive oil in a skillet and throw in the cut onion when it’s hot. Cook about 5 minutes until the onion starts to brown. Then add in the minced garlic, cumin, tomatoes and salsa verde. Bring it to a simmer.
Then turn off the heat and stir in 3/4 cup of the cilantro.
Scoop 1/4 cup of the sauce into the bottom of a 9″x13″ pan. Spread 1/3 of the cut tortillas over the bottom of the pan. Top with half the chicken, 1/2 cup cheese and 1/3 of the remaining tomato mixture.
Repeat with a second layer.
Then cover it all with the tortillas that are left. Top with the end of the tomato mixture and the remaining cup of cheese.
Cover with foil and pop it into a 425 degree overn for 15 minutes.
Hi there– You’d be surprised how often we eat Mexican food around this house. My “got to get dinner on the table in 20 minutes and I want some yummy comfort food dish” is a big pan of fajitas served wrapped with beans in a tortilla. It’s our go-to meal. When I have a little more time, we do love enchiladas. These were nice & easy because I used a roasted chicken from the store– Add a little Mexican cilantro rice, some beans heated up, a crispy salad. It’s dinner! (and it makes enough for leftovers, always a good thing)
2 tab. olive oil
1 onion, chopped fine
1 cup chicken broth
1 tab. cornstarch
1 tab. chili powder
2 tsp. cumin
1 clove garlic, minced
15 oz. can tomato sauce
1/2 cup water
3 cups shredded boneless chicken*
15 oz. can black beans, drained & rinsed
12 corn tortillas
1 1/2 cup cheddar, grated
1/4 cup cilantro, chopped to bits
sour cream for garnish
To make the sauce, heat a pan with the olive oil, drop in the onion and cook until it starts to brown. Shake together the cornstarch and chicken broth in a closed container until it’s thoroughly blended. Then stir it in to the cooked onions with the heat still on. Add in the chili powder, cumin, garlic, tomato sauce and water. Set the stove on he lowest setting so the sauce stays warm.
Cut the chicken into small chunks. The hold one tortilla in the sauce for a few seconds until it softens. Set it on a plate and fill it with chicken, black beans and a sprinkle of cheese. Roll of the tortilla into a tube and set it seam side down into a 9×13″ pan that has been sprayed with cooking spray. Continue with the other tortillas. If the sauce seems to get thicker as you work, stir in a little more water.
When all the tortillas are filled and in the pan. pour the remaining sauce over them and sprinkle the top with all the leftover cheddar. Pop it in the oven at 400 degrees and bake for about 15 minutes until the sauce is bubbling around the edges. Take it out and sprinkle the chopped cilantro over the whole pan. Serve these yummy things up hot with a bowl of sour cream. Drop a spoonful of sour cream on the enchiladas as you serve them to the plates. Deliciosas!!