My husband taught me this recipe when we were first married! It is extremely quick and easy - once again perfect for a week night. If he can do it, so can you :) (Love ya, honey!)
Speedy Chicken Enchiladas
*Makes 1 9x13 pan of enchiladas - serves 4-5
1 Rotisserie Chicken
1 can Red Enchilada Sauce (14 oz can is plenty, I use Medium heat)
10 Corn Tortillas
Shredded Cheddar Cheese
Canned or Frozen Corn
OPTIONAL TOPPINGS: salsa, sour cream, taco sauce, etc.
1.) Shred the meat from the rotisserie chicken and place in a bowl.
2.) Spray your 9x13 pan. Heat oven to 400 degrees.
3.) Create your assembly line: line up a bowl of shredded cheese,
a bowl chicken, and a bowl of enchilada sauce. Dip a tortilla in enchilada sauce.
Add chicken and cheese, and roll up the tortilla placing it seam side down in oven pan.
4.) Continue dipping, filling, and rolling tortillas until pan is full (about 10 enchiladas).
5.) Pour the remainder of the enchilada sauce over the rolled tortillas.
Sprinkle more cheddar cheese on top.
6.) Cover pan with tin foil and bake for 10 minutes. Take off foil, and continue to bake
for another 10 minutes - or until the tortillas and cheese get a little crispy.
7.) While tortillas are warming, heat up the black beans (sprinkled with garlic salt and ground cumin to taste) and the corn. Shred the lettuce.
8.) Serve enchiladas with corn, beans, and lettuce on top. Add any extras - sour cream, salsa, taco sauce, your pick!
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