Fastest-Ever Enchiladas

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Picture of Fastest-Ever Enchiladas Recipe Photo: Fastest-Ever Enchiladas Recipe
Rated 4 stars out of 5
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  • Read 89 Reviews
Total Time:
1 hr 20 min
Prep
20 min
Inactive
10 min
Cook
50 min
Yield:
6 servings
Level:
Easy
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Ingredients

Salsa:

  • 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

Enchiladas:

  • 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

Directions

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.

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Beer Suggestion for This Recipe

Lager

Lager

Crisp, refreshing light beer

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Newest Ratings and Reviews

Read all 89 reviews

  • on May 09, 2013

    Flag

    Loved these enchiladas. Easy and tasty. Paired it with Ingrid's pico de gallo recipe. Very fresh and good. Everyone loved them.

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  • on April 30, 2013

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    very easy to make & always a favorite-- my tweaks are to add enchilada sauce to the bottom of the pan before placing in rolled enchiladas and using salsa verde canned for the sauce on top....makes it taste a bit more authentic!

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  • on January 14, 2013

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    This recipe was definetly fast and easy but on its own didn't have much flavor. The salsa is what gave it flavor. I guess the good part about that is that if I were to bring it to a potluck, most of the people at work have different palettes, especially when it comes to spice, so having the salsa dicate that is great. I will definetly keep this recipe because it is easy enough to allow me to make my own changes but have a good base.

    people found this review Helpful.
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