Savory Shortcut Chicken Enchiladas with Melted Monterey Jack
These savory shortcut chicken enchiladas utilize rotisserie chicken and jarred salsa for a rich, satisfying dinner that is ready in under an hour.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Ingredients
15 ounces refried beans
0.5 teaspoon dried oregano
12 ounces Monterey Jack cheese, shredded (divided)
0.5 rotisserie chicken, meat shredded
Black pepper to taste
16 ounces tomato salsa
1 cup water
12 corn tortillas (6-inch)
Sour cream and pickled jalapenos for serving
Instructions
1. Preheat the oven to 375 Fahrenheit.
2. Stir together the beans, oregano, and 1 cup of cheese in a bowl. Add the shredded chicken and pepper.
3. Mix the salsa and water in a bowl. Pour 1 cup of the mixture into the bottom of a 9×13 inch baking dish.
4. Warm tortillas in damp paper towels in the microwave for 20 seconds until pliable.
5. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll tightly.
6. Place rolls seam-side down in the dish and press gently to soak up sauce.
7. Pour the remaining salsa mixture over the top and sprinkle with the remaining 2 cups of cheese.
8. Bake for 30 minutes until the cheese is melted and the center is hot.
Notes
Always place tortillas seam-side down to prevent them from opening.
Shred your own cheese from a block for the best melting results.
Use corn tortillas for the most authentic texture and flavor.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 445
- Sugar: 4g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Find it online: https://www.flavourrecipe.com/shortcut-chicken-enchiladas/