Chicken Enchiladas must be one of the easiest dinners to prepare, and still be high up on the delectable comfort food list.
Tortillas stuffed with chicken and covered in melted gooey wonderful-ness are enough to satisfy anyone, and depending on the heat level of salsa you choose for this, these chicken enchiladas can still be kid friendly.
It’s Monday friends and the clocks changed. A double whammy to start the week, so I’m sure easy dinners have got to be on your mind this week?
Save yourself bags of time by picking up a rotisserie chicken. Nobody needs to be roasting a chicken from scratch to make this. And don’t worry if some of the filling escapes from the tortilla either, this is a pretty easy going meal to put together so don’t worry too much about how it looks.
Usually I’d use some Monterey Jack cheese but the sharp cheddar really does well and kicks up the flavor.
The toppings are all optional except the cilantro and maybe the avocado. Those are a must when I’m cooking any kind of Mexican food.
As are chips and beer. Is it just me that likes to scoop up everything on my plate with giant salty-lime chips?
Make a double batch of these because I think you’re going to like them!
Have an awesome week, the weekend is on it’s way!
Chicken Enchiladas in a Salsa Cream Sauce
Shredded chicken filled tortillas cooked in a light creamy salsa based sauce.
- 5 6-8 inch flour tortillas
- 1/4 cup diced shallots
- 2 tbsp olive oil
- 1 whole rotisserie chicken shredded
- 1/4 cup diced red pepper
- 1/4 cup diced green pepper
- 1 whole garlic clove minced
- 1 tsp cumin
- 1 tsp paprika
- 1 whole lime, juiced
- 3/4 cup chopped cilantro divided
- 1 cup black beans rinse and drained
- 2 cups sharp cheddar grated divided
For The Sauce
- 1 tbsp butter
- 1 tbsp flour
- 6 tbsp chicken stock
- 1/4 cup chopped cilantro
- 1 cup red salsa
- 1/2 cup grated cheddar
Preheat your oven to 375 degrees F. Spray a 10 inch skillet with non stick spray or rub with butter. You could also use a 13x9 inch baking pan.
In another large pan heat the olive oil until hot and add the shallots. Cook for a few minutes until soft.
Add the shredded chicken, peppers, garlic, cumin, paprika, lime juice, 1/4 cup of chopped cilantro and 1/2 cup of the beans.
Mix well and cook on a medium heat for about 7 minutes and the flavors are combined.
Lay a tortilla on a cutting board and lay some of the chicken mixture on top in a line along the center of the tortilla.
Add about 1 tbsp of grated cheddar over the chicken and roll up the tortilla tightly. Transfer to the prepared skillet or 13x9 inch pan.
Repeat with all of the tortillas until the chicken is used up. Any leftover chicken can just be added over the top o the rolled up tortillas.
Using the pan from the chicken, melt the butter for the sauce.
Add the flour and stir for 3-4 minutes. Add the chicken stock and bring to a simmer, stirring with a whisk.
Once the sauce has thickened slightly add the salsa and 1/2 cup grated cheese.
Pour the sauce over the tortillas and sprinkle the remaining grated cheese over the top.
Bake for 25 minutes or until golden and bubbling around the edges, a few minutes longer or 5 minutes under the broiler if you prefer the cheese more melted.
Garnish with more cilantro, beans, green onions, tomato and avocado if desired.
Serve at once with extra salsa on the side.