Do you know what never gets old? Enchiladas. Why? Because they are 100% customizable. Especially this Fast and Easy Weeknight Chicken Enchiladas made with leftover chicken!
Why I love this recipe
It’s the perfect recipe for everybody because it’s fully customizable. Every single time. This version makes use of leftover chicken to get the most out of those rotisserie chickens you buy at the market. It takes the guesswork out of what’s for dinner and if I’m feeling wild and crazy, I can jazz it up!
Turn up the heat and wow them with your own red sauce or a seafood combo that they were not expecting. There are red ones, green ones, beefy ones, and more. Really, you can have your enchilada any way you like it. Even if it’s fast and easy.
It happens to the best of us from time to time.
How to make chicken enchiladas
First, you preheat your oven to 400ᴼF and spray a baking dish with non-stick spray.
Then it’s time to saute your garlic, onion, mushrooms, and pepper in a large skillet with some olive oil. Cook for 5 to 7 minutes until softened. Add your chopped leftover rotisserie chicken and stir to combine.
Add one can or packet of enchilada sauce. (keep half for later) and stir once more to combine.
Arrange four flour tortillas in the baking dish and divide the chicken mixture between them. Top each one of them with cheese (I used cheddar) and wrap them tightly.
Pour the rest of the enchilada sauce over them and sprinkle generously with the remaining cheese.
Now bake your enchiladas in the preheated oven for around 18-20 minutes or until the cheese has melted and the sauce is nice and bubbly.
Last but not least, top your warm enchiladas with fresh pico de gallo, sour cream and avocado slices. Optional, you can serve them with rice. Enjoy!!!
How to make enchiladas crispy
- Fry your tortillas in hot oil for a few seconds before using them in the recipe. This helps them to stay crispy and not absorb that much sauce resulting in a crispy not-soggy enchilada.
- Use corn tortillas instead of flour. They tend to hold up much better in the casserole dish.
- Don’t drown the enchiladas in the sauce. Use just enough to barely cover them.
More leftover chicken recipes
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Weeknight Chicken Enchiladas
- 6 oz rotisserie chicken chopped
- 1 tbs extra virgin olive oil
- ½ onion minced
- 1 garlic clove minced
- ½ red pepper diced
- ½ cup mushrooms sliced then chopped
- 6 oz cheddar cheese
- 4 flour tortillas
- 1 can or packet enchilada sauce
- pico de gallo and sour cream for topping
- Preheat the oven to 400 degrees F.
- Spray a baking dish with non-stick spray.
- In a large skillet heat the olive oil over medium heat. Add the onion, garlic, pepper and mushroom and cook until soft, about 5 to 7 minutes.
- Add the chicken and toss to combine.
- Add 4 tablespoons enchilada sauce and mix. Remove from heat.
- Arrange the tortillas in the pan and divide the filling up between them. Top each with a little cheese and wrap snugly.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese.
- Bake for 18-20 minutes, until cheese has melted and enchilada sauce is bubbling.
- Top with fresh pico de gallo, a dollop of sour cream and avocado slices. Serve with rice, if desired.