I love Mexican food, enchiladas being one of my favorite dishes. When I was in high school, a friend’s mother taught me how to make these simple yet delicious enchiladas. Not only do these take a short amount of time, but other than baking the end product there is no, that’s right, NO cooking involved. I love being able to look back and remember the first time I made a certain recipe.
1 rotisserie chicken (already cooked)
1 yellow onion, diced
24 corn tortillas
1 can chili verde enchilada sauce
1 can cream of chicken soup
5 cups shredded Mexican cheese
1. First you need to shred the chicken. The easiest way to do this is by sections. First shred the breast, then the legs and thighs. Then flip it over and get all the meat off the back as well. I do all my shredding with my hands. It’s the best way to make sure you get all the bones. It is a little messy on the fingers, but it’s worth it.
2. The next thing you need to do is dice the onion. Once you have done that, you want to combine both the chili verde and cream of chicken soup together.
3. Once that is done you are ready to start assembling. First, you should put a small layer of sauce on the bottom of your pan. Second, you should lay 6 tortillas down. They can overlap a little, but not too much. Third, put a thin layer of chicken, then onion. Finally, add a single cup of cheese.
4. Do this three more times. In the end you should have four layers of enchiladas. You should put 2 cups of cheese on the top layer so it is extra cheesy. In the end, all your food should be gone. Bake in the oven at 350 degrees for 20-30 minutes or until the cheese is nice and crispy.
I grew up on Mexican food, being part Mexican and all, and these are one of my favorite types of enchiladas. Since you don’t have to roll each one it is a lot faster to assemble than most. I did these this week for a catering event and they went over amazingly. They also are great to have in the back of your freezer ready to cook up when ever you have company over.