How to Make Semi Homemade Chicken Enchiladas

by Rebecca Harris

Make semi homemade chicken enchiladas quick, fast and in a hurry


  • 1 whole rotisserie chicken
  • 10-14 Tortillas
  • 1-15oz. Can of Red Enchilada Sauce
  • 1 to 2 tablespoons of vegetable oil
  • 2 cups of cheddar cheese
  • 1-2 green onions
  • 1 small handful of fresh cilantro
  • Instructions

    Step 1

    Peel the skin from the chicken and discard then peel the skin from the bone and separate the meat from the bone

    Step 2

    Remove the chicken meat from the bone and discard the bones

    Step 3

    Chop chicken meat into finely chopped pieces.

    Step 4

    Next heat the oil in a pan on med high heat, and soften your tortillas, drain on paper towels, repeat until all tortillas are heated and softened

    Step 5

    Step 6

    Next get your casserole dish and spoon a bit of the enchilada sauce onto the bottoms of the pan so the enchiladas don't stick 😉

    Step 7

    Place a tortilla in the pan and grab a handful of chicken, then roll placing the seam side down, if you want place a pinch of cheese inside as well.

    Step 8

    Repeat until your have a whole pan of enchiladas, then pour your canned enchilada sauce over your enchiladas

    Step 9

    I like to stuff extra rolled enchiladas on the sides, don't worry! if you run out of chicken just stuff with cheese

    Step 10

    Sprinkle your cheese on top, I like to use a blend of cheddar and jack cheeses, but you can use what you want- bake in a preheated oven I usually set mine to 350 degrees for about 30 mins

    Step 11

    Don't forget to cover with aluminum foil so your enchiladas don't dry out.

    Step 12

    All done, and ready to serve! Garnish with sour cream, fresh cilantro, and green onions or whatever you like

    Step 13

    Step 14

    Step 15

    I like to make both red or classic enchiladas and green with salsa verde~delicioso! Enjoy!

    Step 16