This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
| Servings | Prep Time |
| 4-6 people | 20 minutes |
| Cook Time |
| 35-40 minutes |
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This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
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Ingredients
- Olive or avocado oil
- 1 whole rotisserie chicken Remove skin and shred.
- 2 15 oz. cans Hatch Red Enchilada Sauce I use the medium hotness, but you can use mild and also switch the red for the green sauce.
- 1 large onion Chopped
- 2 packages MiRancho Non-GMO corn tortillas I use about 10 tortillas for the tray as I like to have a really stuffed enchilada. Remember, only 8 tortillas come in each pkg.
- 1 16 oz. bag Mexican shredded cheese It's a 2 cup bag of mixed cheeses. You could use Daiya cheese if you'd like it non-dairy. I've made them that way as well for guests.
- 1 container Organic Sour Cream Use a non-dairy version if you'd like.
Servings: people
Instructions
- Preheat oven to 375 degrees. Spray casserole dish with olive or avocado oil and set aside.
- Remove the skin and shred your rotisserie chicken and place in a large mixing bowl. Set aside.
- Peel and chop the large onion. Add olive oil to coat the bottom of your pan and saute the onion until it's translucent. Add to the bowl of shredded rotisserie chicken.
- Add 1 cup of cheese and 1/2 cup of sour cream to your your shredded chicken.
- Add 1/2 can of the Hatch Chili Enchilada Sauce to the shredded chicken. Stir the chicken, cheese, and sour cream together. Set aside.
- You'll need 2 small frying pans and 1 large dinner plate. Have the plate next to the pans on your counter. You'll be transferring the tortillas once they've been through the oil and sauce to this plate.
- In one pan you'll pour about 1/3 of the can of enchilada sauce to cover the bottom. In the other pan you'll add enough oil to cover the bottom of the pan. Do NOT turn on the heat to the enchilada sauce pan. It stays cold. Turn on the heat to medium low for the oil pan. When hot, add one tortilla till it softens and begins to bubble. Turn with tongs and give it another 30 seconds. Then take the tortilla and add to the 2nd pan where you have the enchilada sauce. Use your tongs and flip in the sauce so both sides are coated, then move to the plate. Add the 2nd tortilla to the oil and repeat this process until you've prepped your 10-12 tortillas. The idea behind this is to soften and drench the tortillas with oil and sauce to add flavor and make the tortilla malleable to roll.
- Bring your plate over to your counter and set next to the bowl of mixed goodness! I leave the stack of softened tortillas in place and spoon a large amount of the chicken mix down the center. I put just enough in it so that the tortilla can fold on either side to cover the mix. Place the seam side down on the pan and push into the corner. Do the same with the rest of the tortillas until they're all side by side in the pan. If you want to use a full dozen, don't fill the tortillas as much.
- Open the 2nd can of the Hatch Enchilada Sauce and pour over your entire tray of rolled enchiladas. I use about 2/3 of the can, so that every single piece of tortilla is covered. Then sprinkle the rest of the cheese left in your bag (it should measure 1 cup) over the enchiladas.
- Place in the oven and bake for 35-40 minutes until the cheese is melted and the enchiladas are bubbling. Remove from oven and let cool on the counter for about 10 minutes before serving. Enjoy!
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