When you’re in the mood for Mexican these Creamy Chicken Enchiladas will hit the spot. Super easy to put together, with the help of rotisserie chicken, which makes them great for busy weeknights. And we’ve made them extra creamy with the addition of cream of chicken soup. Your family will love them and so will you, served with your favorite cerveza, margarita or a nice spicy wine.
I’ve been so busy this last week trying to get the house repainted that I’m dead tired by the end of the day. The last thing I feel like doing is cooking a big dinner. Plus my counter is so pile up with all my dishes and pots and pans from my baker’s & pot rack that there is no room to even work. Enter this super easy casserole to save the day! And it’s super delicious too!
I started with a rotisserie chicken, don’t you just love the convenience of these yummy birds, and some canned enchilada sauce. I do like making my own enchilada sauce when I have the time but today wasn’t one of those times. Another can of green chiles and some pre-grated cheese and I was ready to whip this dish together. 15 minutes later it was in the oven and I was ready to take a load off my feet with an ice cold margarita. Hubby joined me with his favorite cerveza and by the end of the cooking cycle he was salivating with the aroma coming out of the kitchen.
25 minutes later, some refried beans, chopped lettuce and tomato and a little avocado, and we dove in. He kept telling me how delicious it was and I couldn’t help but feel I accomplished a lot today with the house over half painted and a nice dinner to greet him when he came home from work.
And one of the best parts, clean up is a snap! Oh, and there’s leftovers for tomorrows lunch. Woohoo!
- 1- 2 cups cooked leftover chicken rotisserie chicken works great
- 1/2 cup water
- 1/4 cup taco seasoning
- 4 oz can chopped green chiles, drained
- 1/3 cup fresh cilantro chopped
- 28 oz can enchilada sauce or easy homemade enchilada sauce
- 6 flour tortillas
- 1 cup cheddar or Monterey Jack cheese shredded
Preheat oven to 400 degrees.
Shred or chop leftover chicken in a large bowl.
In smaller bowl, mix taco seasoning and water together then add to chicken.
Stir in green chilies and fresh cilantro.
Pour a small amount of enchilada sauce in the bottom of an 8x11-inch baking dish.
Lay out tortillas and divide mixture evenly between them. Roll the tortillas up and place seam side down in prepared dish.
Cover with remaining enchilada sauce and top with shredded cheese.
Cover with foil and bake for 25 minutes.
Garnish with green onions. Serve with guacamole, sour cream and diced tomatoes on the side.