Here's a recipe for enchiladas from sister Bree. The best part about this recipe is the ease of making it and the relatively awesome quality of the food:
Ingredients for Chicken Enchiladas
1 Rotisserie chicken from the grocery store
1 can of enchilada sauce
1 package of corn tortillas
1 pound of cheese
1 pan that will fit in your oven
Extra filling as you desire (jalapenos, veggies, beans, rice, whatever)
Feeds about 4
Instructions for the simple Chicken Enchiladas
- Pre-heat oven to 350
- First pull the meat off of the rotisserie chicken. This is easiest to do right after you get home from the grocery store while the chicken is warm.
- Next, prepare any filling items.
- Next, heat a fryin pan on the stove over medium heat, put the tortillas into the pan one at a time and flip after a few seconds. The goal is just to get them warm so they won't crack when you roll them, so you could also do this in a microwave, or steamer, or oven.
- Shred the cheese in a grater
- I like to get an assembly line setup next with tortillas on one end, a bowl of the enchilada sacue, a bowl of chicken bits, a bowl of each filling, etc. Then you take a tortilla, dip it in the sauce, fill it, roll it, and lay it in my pan. Repeat until the pan is full.
- Pour remaining cheese (I like to put some in
- Stick the pan in the oven and wait. You're not cooking them, so you only need to wait as long as it takes for everything to get warm and for the cheese and tortilla edges to get a little browned.
At this point, you can make some sides or a salad (or a margarita) - turning off the oven if the enchiladas are done - and then you're all set for dinner.
The benefit of the rotisserie chicken is that it's generally very tender and juicy and with minimal work you get a great filling.