Hi there! My name is Jesica Fowler and I was honored when asked to make a guest post on this amazing food blog! I have always loved to cook and I enjoyed teaching high school foods for 2 years. Most of what I cook is not fancy but crazy easy and tasty! I am currently a stay at home mom and wife to a med student and I have lots of time to come up with yummy creations! I am currently into making specialty cakes which you can see at jesicascakes.blogspot.com I also have my school blogs that are no longer contributed to but have lots of super easy, yummy recipes on them! They are fowlersfoods1.blogspot.com and fowlersfoods2.blogspot.com
This is a Easy Cheesy Chicken Enchiladas recipe from my mother in law! There are a couple must haves to this recipe that really make these chicken enchiladas stand above others! The first is to use rotisserie chicken and the second is to use the uncooked flour tortillas!
Can You Use Flour Tortillas In Enchiladas?
Corn tortillas are traditionally used in enchiladas, but flour tortillas can also be used.
De-bone your rotisserie chicken and put chicken into a medium sized bowl. Cook your tortillas and set aside.
Pour 1/3 of the enchilada sauce in with the chicken and mix. Put a small amount of enchilada sauce on the bottom of a 9×13 baking dish. Place a scoop of your chicken mixture into each tortilla followed by some cheese and then roll up!
After all your enchiladas are rolled up poor your leftover sauce over them and cover with a good amount of cheese! Bake at 350 for 20-30 minutes or until the cheese is nice and bubbly!
These enchiladas freeze great uncooked and are also great even in the fridge uncooked for a day or two. I’ve found them to be a great meal to bring to friends and family along with chips and salsa and a salad!