Description
These easy rotisserie chicken enchiladas can be assembled in no time, and are a timesaver for busy weekday nights. A handful of ingredients, including rotisserie chicken and premade enchilada sauce, save the day!
Ingredients
- 1 1/2 tablespoons canola oil
- 6 corn tortillas
- 1 can red enchilada sauce, divided
- 1 cup shredded rotisserie chicken
- 2 teaspoons dry enchilada seasoning
- 1 cup shredded monterey jack cheese, divided
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Place a wire rack on a baking sheet.
- Heat oil in a heavy skillet. Quickly fry tortillas in the hot oil, about 5 seconds per side. Remove tortillas to the wire rack to drain. Dab excess oil with a paper towel.
- Pour a thin layer of enchilada sauce into the bottom of a casserole dish.
- Place shredded chicken in a bowl, sprinkle enchilada seasoning over chicken; toss to combine. Place 3 tablespoons chicken along center of each enchilada. Sprinkle with 1 1/2 tablespoons cheese. Roll up to form enchiladas. Place enchiladas seam side down in the casserole dish. Top with remaining enchilada sauce and sprinkle evenly with cheese. Cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Turn on the oven’s broiler, remove foil from enchiladas, and broil until cheese is melted and golden, about 5 minutes.
