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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 ;)
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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!!
*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 (473 g) shredded rotisserie chicken
- 1 ½ cups (198 g) freshly grated colby jack cheese
- 1 cup (237 ml) homemade enchilada sauce
- Preheat oven to 375 °F (191 °C) and light grease a 9×13-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!!
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