Shortcut Chicken Enchiladas
These super-convenient enchiladas are all about layering: Start by pouring your favorite jarred salsa in the bottom of your baking dish. Line up your rolled tortillas before piling on more salsa and cheese.
Serving size: 4
Calories per serving: 136
15 ounces can refried beans (about 1 cup)
1/2 teaspoon dried oregano
12 ounces (3 cups) shredded monterey jack cheese
1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
freshly ground black pepper
16 ounces jar medium-spicy tomato salsa
twelve 6-inch corn tortilla
sour cream and pickled jalapenos, for serving
Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.