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This is a sponsored post by Hunt’s tomatoes. All opinions are my own.
When the temperature outside dips, I 100% crave comfort foods all day, everyday. I load up hearty and filling foods but I also love the occasional greasy and not-so-good for you types of food. It’s funny that those are the types of food that keep you warm on a cold night! It’s probably all that extra fatty goodness ;)
I have noticed that I tend to crave Mexican food a lot more in the cooler months than I do in the warmer months. It’s probably the spice factor and the spicier something is, the warmer it makes you. Makes sense, right? Well, lately, I have been craving chicken enchiladas like none other. I used to hate making enchiladas at home because of the process but I’ve figured out a pretty quick and simple way to roll these babies up and pop them in the oven!
Buying a rotisserie chicken is probably the key to not wanting to pull out your hair when making homemade chicken enchiladas. Oh, and you can’t forget the homemade easy blender enchilada sauce made with Hunt’s Whole Peeled Plum Tomatoes. I love that I can just pop open the can and pour it in the blender and a deliciously flavorful enchilada sauce is whipped up in no time. I thought I should mention that instead of using chemicals, like lye* Hunt’s peels all its diced, whole and stewed tomatoes using steam from simple hot water – the process is called FlashSteam™. This means no chemical by-products get put back into the earth or your enchilada sauce!
The shredding of a rotisserie chicken might take a bit of time but it makes a giant bowl full of pre-shredded chicken that it makes it so easy to put together this chicken enchilada casserole. Plus, the big help that the blender enchilada sauce provides is something to keep in mind. It literally takes like five minutes to make and it makes a lot so you can always have some on hand. :)
Omg, just looking at that photo makes me want to make some chicken enchiladas for dinner tonight!!
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*Lye Peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
Homemade Chicken Enchiladas
- 10 flour tortillas
- 2 cups shredded rotisserie chicken
- 1 ½ cups freshly grated colby jack cheese
- 1 cup homemade enchilada sauce
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 375 °F and light grease a 9x13-inch oven-safe baking pan or casserole dish.
- Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish and evenly spread around and set aside.
- If you have a gas stove, toast your flour tortillas by placing them, one by one, onto the open gas flame and flipping them after 10-15 seconds. This gives great flavor but a totally optional step.
- If you aren't toasting your tortillas, place on a plate covered with a wet paper towel and microwave for 15-20 seconds to warm up the tortillas so they are more pliable to work with.
- Use a tiny spoonful of enchilada sauce to spread around the inside of the tortilla then add about 2 tablespoons of shredded chicken and cheese. Carefully roll up the tortilla tightly and tuck ingredients in as you go.
- Place tortilla seam side down onto prepared baking dish and repeat until all tortillas have been used.
- Pour the remaining enchilada sauce on top of the rolled enchiladas then sprinkle with additional or remaining cheese.
- Bake, uncovered, for 25 minutes.
- Serve and enjoy!!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Wednesday 7th of November 2018
Corn tortillas makes it gluten free. Looks delicious ?
Saturday 17th of June 2017
I started with this recipe and it is awesome by itself. I blanched a couple of fresh Roma tomatoes from the garden and also added about 2 tbsp of Chipotle paste. I ended up with a nice smokey sauce. I also brushed the sauce onto the tortillas and fried them just to set the sauce on the tortillas.
Monday 19th of June 2017
Friday 5th of May 2017
THANK YOU. I am always looking for new ideas to use up the left over chicken. This is a great recipe, but I did make it with corn tortillas. We just like the taste! Again, thank you.
Friday 5th of May 2017
Hooray! Glad you made this!!
Thursday 22nd of December 2016
Flour tortillas? No way! If its Enchiladas , it should be Corn Tortillas. But I guess.....to each his own. We prefer Corn Tortillas. We emjoyed this recipe very much.
Thursday 22nd of December 2016
Like you said, to each their own and that's the beauty of recipes. You can modify any recipe to suit what YOU like.
Wednesday 21st of December 2016
Please try white corn tortillas some time. They are so much better than flour, you won't believe the difference.