Earlier this week I needed an easy recipe to use up some leftover rotisserie chicken I had in the fridge. So, it’s Pinterest to the rescue! I looked over the boards and found this super easy Shredded Chicken Enchiladas recipe from Lacey at A Sweet Pea Chef and decided to adapt it for our Pinsanity! series. Here are the ingredients I used:
1 can (1 1/2 cups) enchilada sauce
ground black pepper
2 cups shredded rotisserie chicken
2 cups shredded colby cheese, divided
12 6-inch corn tortillas
Ready to try the recipe? Here we go!
Since my chicken was already cooked I just shredded it up, seasoned it, and warmed up the sauce separately.
I measured out 3/4 cup of the sauce and then…
I added the sauce, chicken and one cup of cheese into a bowl and stirred to combine. After warming up the tortillas until they were soft and pliable, I placed heaping spoonfuls of the mixture on them and rolled ‘em up.
After brushing with oil, the enchiladas went into a 425 degree oven for about eight minutes to crisp up. Any longer would have started to burn the edges. It was at this point I turned the oven down to 400 degrees for the next step.
After browning, I poured the remaining sauce over the top, sprinkled with the remaining cheese, covered with foil and popped it back in the oven for about 20 minutes. When the timer buzzed, I took the foil off and put it back in for about another ten minutes to melt the cheese to gooey goodness.
Here’s my final product. I sure wish I knew how to take better pictures because they tasted better than they look!
What’s the verdict? I liked them and so did my husband. When he tried the enchiladas he said they were good and that he’d eat them again – a thumbs up. I thought they were tasty and easy to make, especially because I had the chicken ready to go. We’re a mild kind of crowd, but it’s easy to vary the spiciness of the dish according to your taste just by adding some chilies or by using a spicier sauce in the first place. My husband really isn’t a huge fan of frozen dinners, so to be able to whip something homemade up really pleases him. Being able to serve a dinner without slaving away at a stove all day pleases me.
Thanks again to Lacey at A Sweet Pea Chef http://www.asweetpeachef.com for inspiring me to try this recipe!