Fastest-Ever Enchiladas

Recipe courtesy Ingrid Hoffmann, 2008

Show: Simply Delicioso with Ingrid HoffmannEpisode: TV Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (48)

RECIPE
COMMENTS & REVIEWS(48)

Cook Time:
50 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 50 min
Total:: 1 hr 20 min

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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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Comments & Reviews

recipe Fastest-Ever Enchiladas
REBECCA SAN ANTONIO, TX 11-10-2009
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Wasn't the worst I've ever had, but not good.
Rated: 2 stars out of 5

It was a lot more prep time than indicated on the recipe. Took about 45 mins to strip the chicken, cut the cilantro, cut the... red onion, cut the green onion and prepare. The red onion really overpowered the filling flavor. I couldn't tell the difference in the rotisserie chicken. It would have been a lot cheaper to just buy the regular stuff. I guess I was just expecting a more traditional taste, but to me this was just like chicken burritos with salsa on them. Just a few tips for those who still want to try it......cook the red onions before you put them in the mixture and don't use jalapeno unless you like it really hot. As for me; I tried it and didn't like it. Good luck! Read more
recipe Fastest-Ever Enchiladas
Amy Stamford, CT 11-04-2009
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Great enchiladas - with a few adjustments
Rated: 4 stars out of 5

I have made this recipe twice, once following the recipe, and once making a few tweeks. When strictly following the recipe,... I found the flavor a bit bland and a bit too wet from the sour cream. The second time I made it, I used leftover porkloin, sauteed some onions in chipoltle powder, and added on diced jalepeno to the mix. It tasted MUCH better -- more flavor. I also added just enough sour cream to make it moist, but not too wet. Will definitely be making this again!Read more
recipe Fastest-Ever Enchiladas
Sonia Kingsville, TX 10-05-2009
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New Twist on Enchiladas
Rated: 5 stars out of 5

Instead of regular flour tortillas, I used whole wheat tortillas and Monterry Jack cheese instead of cheddar. I served them... with refried beans and guacamole. They were a big hit.Read more
recipe Fastest-Ever Enchiladas
Leann rOBBINSDALE, MN 09-27-2009
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A KEEPER
Rated: 5 stars out of 5

i just made this tonight. My family says its a keeper. We all loved it.It was very easy to make.
recipe Fastest-Ever Enchiladas
Pamela Wexford, PA 09-10-2009
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How easy can it get????
Rated: 5 stars out of 5

This recipe is a fabulous way to make enchiladas! The flavor from the roasted chicken came through, and using it made the... filling a snap to make. I used a couple of tablespoons of Ortega taco seasoning mix to my chicken mixture to spice it up a bit and pre-cooked the onions in some butter before adding them. The filling made enough for six very large enchiladas! (whole wheat was great). I did not make the homemade salsa, I bought fresh refrigerated Jack's Medium salsa and the taste was wonderful. This recipe rocks!!!! Leftovers are great in the micro. Can't say enough about the flavor mix......a winner! Read more
recipe Fastest-Ever Enchiladas
Stephanie Bradenton , FL 09-09-2009
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Loved them!!!!!
Rated: 5 stars out of 5

Yes these were easy but I made a few modifications.... First, I browned the chicken on the stove using olive oil and poultry... seasoning and mexican seasoning. Once the chicken was browned and cooked through, I ran it through my food processor to make it more of a minced quality. The salsa was a really nice addition (don't use store bought)- I omitted the jalepeno's (for the kids sake) and it was still wonderful. For the critics who don't like that these are called enchiladas because they are made with flour tortillas (instead of corn) and salsa (Instead of enchilada sauce).. oh well, then call them a wet chicken burrito - they are great no matter what you name them!!!! BTW- this is the third enchilada recipe I've tried this month and it's the best one! I've decided that I don't like corn tortillas after all so this was a hit w/ me and my family! Read more