Best Fastest Ever Chicken Enchiladas Recipes

Fastest Ever Chicken Enchiladas image

Provided by Ingrid Hoffmann

Yield 6

Number Of Ingredients 8

1 tbsp unsalted butter, softened
4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts
12 ounces grated cheddar cheese (about 3 cups)
1 -1/2 cups sour cream
1/2 small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

Steps:

Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

FASTEST EVER CHICKEN ENCHILADAS image

Yield 6 Servings

Number Of Ingredients 8

4 cups shredded rotisserie chicken
12 ounces grated cheddar cheese (about 3 cups)
1 1/2 cups sour cream
1/2 small onion, finely chopped
1 can chopped green chilies
salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

Steps:

preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray and set aside. Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, green chilies and some salt and pepper. Mix well. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place them seam side down in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Carefully remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortillas are just beginning to get crisp, 5--8 minutes. Serve.