Chicken Enchiladas

“Riffing off last week’s recipe, there are so many ways you can utilize the rotisserie chicken. Joe’s chicken salad sandwich recipe inspired me to make him enchiladas this week. It just so happens to be a favorite food of his that I do not make very often because it does take a longer in the oven.

Rotisserie chicken is a very versatile ingredient that is under-appreciated and maybe considered a “cheat” but I say those people are making life just a little bit more difficult for themselves in the kitchen. That being said, I do love a great homemade roast chicken. So much so in fact, that we are having it for dinner tonight. And if you need tips and tricks for the perfect roast chicken, just holla at your girl and we can certainly make that happen!” – Andi 


  • 1 rotisserie chicken- shredded off the bone
  • 1 pepper – sliced
  • 1 onion – sliced
  • 1 can of green chilis
  • 1 can of diced tomatoes (I love the tomatoes seasoned with cilantro and chili.)
  • 1 can of red enchilada sauce
  • 8 whole wheat tortillas
  • 1 cup of shredded cheese


  1. Start by taking the chicken off the bone. I like to keep it in decent chunks.
  2. Next slice up the peppers and onions.
  3. Put a large sauté pan on medium heat on the stove.
  4. Once the pan is hot, add two tablespoons of vegetable oil.
  5. Add the onions to the hot pan and season with salt and pepper. Sweat the onions for about eight minutes, stirring occasionally.
  6. Once the onions have decent color, add the peppers to the mix. Season with salt and pepper. Sauté for another 10 minutes.
  7. Drain the excess liquid off both the cans of tomatoes and chilis and add to the onions and peppers.
  8. Add the shredded chicken to the pan and stir to make sure the mixture is well distributed. Season with salt and pepper.
  9. Taste the chicken mixture. Make sure you have enough seasoning, as this is the last chance to get the seasoning to taste.
  10. Take out eight tortillas.
  11. I have learned the easiest way is to roll enchiladas, is to do so directly into the casserole dish.
    1. Lay out a tortilla in the casserole dish.
    2. Scoop about a 1/4 of mixture into the tortilla. Make sure it’s spread out to the edges.
    3. Roll the tortilla and then place it in the dish closest to you.
    4. Repeat this process until you have no room in your casserole dish. This usually is about eight tortillas.
  12. Heat your oven at 350 degrees.
  13. Top the enchiladas with the enchiladas sauce and a cup of cheese.
  14. Bake for one hour.
  15. Take them out and let rest for five minutes. You can eat them immediately if you enjoy the taste of molten enchilada, or allow to cool.

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