Best Fastest Ever Enchiladas Recipes

Fastest-Ever Enchiladas image

Provided by Ingrid Hoffmann

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas

Steps:

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Fastest Ever Chicken Enchiladas image

Provided by Ingrid Hoffmann

Yield 6

Number Of Ingredients 8

1 tbsp unsalted butter, softened
4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts
12 ounces grated cheddar cheese (about 3 cups)
1 -1/2 cups sour cream
1/2 small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

Steps:

Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

FASTEST EVER CHICKEN ENCHILADAS image

Yield 6 Servings

Number Of Ingredients 8

4 cups shredded rotisserie chicken
12 ounces grated cheddar cheese (about 3 cups)
1 1/2 cups sour cream
1/2 small onion, finely chopped
1 can chopped green chilies
salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

Steps:

preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray and set aside. Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, green chilies and some salt and pepper. Mix well. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place them seam side down in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Carefully remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortillas are just beginning to get crisp, 5--8 minutes. Serve.