Shortcut Chicken Enchiladas Recipe
Shortcut Chicken Enchiladas are a quick and easy baked dish made with rotisserie chicken, cheese, and salsa.
Ingredients
- 1 15-ounce can refried beans
- 1/2 teaspoon dried oregano
- 3 cups shredded Monterey Jack cheese
- 2 1/4 cups shredded rotisserie chicken
- Freshly ground black pepper
- 1 16-ounce jar medium-spicy tomato salsa
- 1 cup water
- 12 6-inch corn tortillas
- Sour cream for serving
- Pickled jalapeños for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix refried beans, oregano, and 1 cup of cheese.
- Add shredded chicken and season with black pepper. Mix well.
- In another bowl, combine salsa with 1 cup water.
- Pour 1 cup of the salsa mixture into the bottom of a baking dish.
- Warm tortillas in the microwave wrapped in damp paper towels for about 15 seconds.
- Divide the filling evenly among tortillas.
- Roll each tortilla tightly and place seam-side down in the dish.
- Pour remaining salsa mixture over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for about 30 minutes until hot and bubbly.
- Serve your Shortcut Chicken Enchiladas recipe with sour cream and jalapeños.
Notes
- You can substitute corn tortillas with flour tortillas if preferred.
- Add cooked vegetables like bell peppers or corn for extra nutrition.
- Adjust spice level by using mild or hot salsa.