Enchilada dinners have always been a staple in my family. I hope you enjoy this easy easy easy recipe! This recipe is so easy to make and fast to produce you’ll look like a real chef and not even break a sweat. Great for feeding large family’s, or company in a pinch. Great to pair with refriedbeans with a little adobe seasoning and olive oil, rice, and guacamole! Best part is gauc don’t cost extra at home!
Ingredients
- Meat
- 2 traditional style rotisserie chickens
- Sauces
- 2 large can on enchilada sauce
- Breads
- 10 burrito size tortillas
- Dairy
- 1 bag sargento four cheese mix
- Pans
- 1 (10 inch) pan
- 1 Large bowl for chicken
Steps
Preheat oven to 350 degrees, then take both chicken and pull all the meat off them. Make sure they are cool enough to handle as to not burn off your hands. Put all the chicken light and dark meat in the bowl.
Add one can of enchilada sauce to the bowl of chicken. You can use your hand to mix it in, at the same time break down the chicken so it becomes smaller.
Start adding the chicken to the tortillas one at a time. Don’t be scared to be generous it will fit. Roll each meat filled tortillas into a wrap like product and set them horizontally in the pan one at a time. Make sure they are touching.
Now that all your meat filled tortillas are in the baking pan, pour the sauce evenly as to coat all the enchiladas. You might have some extra enchiladas you can put them in a small dish and bake them at the same time.
Once everything is sauced evenly go ahead and stick the in the oven for 20 minutes.
When your 20 minutes are douse them in shredded cheese! And put back into the oven for another 5 minutes.
Once your cheese is nice and melted let them sit for about 5-6 minutes before serving.
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