Shortcut Chicken Enchiladas

Name: Shortcut Chicken Enchiladas
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 medium white onion, chopped, divided; 3 c. shredded rotisserie chicken; 6 corn tortillas, sliced into 1/2-inch-wide strips, then halved crosswise; 2 c. mild red enchilada sauce; 8 oz. pepper Jack cheese, coarsely grated (21/2 c.); Chopped cilantro, for serving (optional)

It's a family fave.

By Tina MartinezPublished: Aug 27, 2024

1 Rating

mike garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

491

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This five-ingredient skillet meal uses shredded rotisserie chicken and sliced tortillas to cut down on prep (no laborious rolling each tortilla with filling!) without sacrificing any of the crowd-pleasing comfort or flavor.

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Ingredients

1
medium white onion, chopped, divided
3 cups
shredded rotisserie chicken
6
corn tortillas, sliced into 1/2-inch-wide strips, then halved crosswise
2 cups
mild red enchilada sauce
8 oz.
pepper Jack cheese, coarsely grated (21/2 c.)
Chopped cilantro, for serving (optional)

Directions

1. Step 1Arrange racks in upper third and middle of oven and heat oven to 375°F.
2. Step 2Set aside 1/2 cup onion for topping; transfer remaining to large bowl, add chicken and tortillas and toss together.
3. Step 3Drizzle with enchilada sauce and toss to coat.
4. Step 4Add half of cheese to chicken mixture, then transfer to 10-inch stainless-steel or cast-iron skillet. Spread in even layer and top with remaining cheese. Bake on middle rack until cheese is melted and sauce is bubbling, 20 to 22 minutes. Remove skillet from oven.
5. Step 5Heat broiler. Place skillet on upper oven rack and broil until cheese is golden brown, 2 to 3 minutes. Sprinkle with reserved onion and serve sprinkled with chopped cilantro if desired.

NUTRITIONAL INFORMATION (per serving): About 491 calories, 33.5 g fat (14.5 g saturated), 103 mg cholesterol, 1,389 mg sodium, 27 g carbohydrate, 3 g fiber, 6 g sugar (0 g added sugar), 33 g protein

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