The Easiest Enchiladas
by Oct 28th, 2010 // Dinner, Recipes
The Easiest Enchiladas
This week has been crazy busy for me. It’s the kind of week where I’ve been cursing my cooking commitment – oh how I’ve dreamed of making chicken nuggets in the toaster and slicing up an apple. The discipline has been good for me though. It has forced me to come up with some really quick and easy meals like the Mini Meatball Grinders and these super easy enchiladas.
We were even able to satisfy both the vegetarian and non-vegetarian household members by making half of the batch with chicken, spinach and cheese and the other half with spinach and cheese only. Ole! Now for the recipe…
The Easiest Enchiladas Recipe
Prep Time: 8 mins Cooking Time: 10 mins
Ingredients:
Corn Tortillas
1 cup rotisserie chicken slices (can also be shredded or chopped)
1/2 bag baby spinach leaves
2 cups shredded cheese (cheddar or Mexican blend)
Jar of enchilada sauce (you can actually use salsa if you don’t have any enchilada sauce handy)
Preheat the oven to 350 degrees. Pour some enchilada sauce into the bottom of a baking dish and spread with a spatula to cover the entire bottom. Set up an assembly line with all the ingredients and then right before you start assembly wrap the tortillas in a wet paper towel and microwave for 30 seconds. Test to see if they are warm and soft. Don’t over do it. When they are softened, start assembling enchiladas by layering chicken, cheese and spinach leaves inside the tortillas one at a time. Try not to over-stuff or they won’t stay rolled. Roll up the tortilla and place it seam side down in the baking dish. Do this until you’ve filled up your entire baking dish with all the enchiladas snugly nestled in so they stay put.. You can do some with just spinach and cheese if you have vegetarians in your house. Spoon some additional enchilada sauce on top of the enchiladas and spread it around so each enchilada has a sauce topping. Sprinkle the rest of the cheese over the top and bake for 10 minutes until cheese melts and is bubbly. Remove from oven and serve.
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For enchilada sauce, you don't have to buy it in a can. It's VERY easy to make.
1T Mexican chili powder
3T Cumin
Beef/Vegetable broth
1 medium yellow or white onion sauteed
Sautee the onion in a bit of butter. Take the pot off the heat and add the cumin and chili powder. Adjust either to suit your taste. Add broth to get it to the consistency that you need. If you bake the enchiladas for a bit longer, make the sauce thinner. if just for 10 minutes as above, make it a bit thicker.
Adjust the ratio of the spices above – Chili powder will give you spiciness, and cumin is the "enchilada" flavor.
Thanks, Chuck! I love the idea of making the sauce myself – especially since all those ingredients are frequently in my house. I'm sure it's much better than using salsa. (But I've done it with success in a pinch!)
i tend to use rotisserie chicken for enchiladas too! though i find them a bit too salty.
don't know if you live near a whole foods but they sell rotisserie chicken made without salt. 🙂
This is a lovely idea. I always am looking for a fast supper that tastes real.
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