I usually make everything from scratch , this time , i cheat !! Once in a while is okay to make life in the kitchen easier and simpler , right ?
So this time , i am making chicken enchilada , my secret to make it a lot easier and quicker , is to use rotisserie chicken . My local grocery store has a yummy rotisserie chicken , and who wouldn’t love rotisserie chicken ? They have the most moist meat even from the white meat area . And i also use the enchilada seasoning mix from Mc.Cormick , i didn’t have to do too much of anything except just mixing it with water and tomato sauce .
The rest i just chopped some green onions and green chiles , and voila .. it’s ready to be baked . It tastes pretty good , of course it’s not as authentic as the mexican restaurant has , but this is good enough for us .
Whole rotisserie chicken , or you can roast or boil chicken breast and shred them , set aside .
1/2 cup of green onions with the green leaves too
1 can of green chiles
1/2 small onion , chopped
Mix them together , set aside .
Yellow corn tortilla , fry lightly in a skillet with oil , don’t let it crisp , just fry REAL quick in a hot oil , set aside on paper towel
2 packets of mc.cormick enchilada seasoning
3 cups of water
15 oz of tomato sauce
Mix the seasoning , water and tomato sauce together , bring to boil and simmer , until ready to use
Monterey Jack cheese
1. Pour about 1 cup of the enchilada sauce on 9×13 inch baking dish .
2. Dip the corn tortilla in the sauce , then add the filling generously , wrap , place on the baking dish seam side down . Do the same with the rest , i made about 10-12 enchiladas using 9×13 pan .
3. Then pour some of the sauce , reserve a little for later when you serve it . Then sprinkle with the cheese all over , sprinkle with green onions and green chiles . And bake at 350 F for 15 minutes . Serve with salsa .