The Best Way To Cook Enchiladas? Start With A Rotisserie Chicken From Sam’s Club!
What To Know
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, and diced tomatoes with green chiles.
- Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
- If the cheese is not melted, bake for a few minutes longer or cover the baking dish with foil.
Craving a tantalizing Tex-Mex feast? Look no further than Sam’s Club’s succulent rotisserie chicken and our step-by-step guide on how to cook rotisserie chicken enchiladas. These mouthwatering enchiladas are a breeze to make and will leave you savoring every bite.
Gather Your Ingredients
- 1 rotisserie chicken from Sam’s Club
- 1 (28-ounce) can enchilada sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 (6-inch) corn tortillas
- Optional: chopped cilantro, sour cream, and salsa for serving
Shredding the Chicken
- Remove the meat from the rotisserie chicken, discarding the bones and skin.
- Use two forks or a meat shredder to shred the chicken into bite-sized pieces.
Preparing the Filling
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, and diced tomatoes with green chiles.
- Stir until well combined.
Assembling the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
- Dip each tortilla into the remaining enchilada sauce and fill with about 1/2 cup of the chicken mixture.
- Roll up the tortillas and place them seam-side down in the baking dish.
Baking the Enchiladas
- Cover the enchiladas with the remaining enchilada sauce.
- Sprinkle with both cheddar and Monterey Jack cheeses.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serving the Enchiladas
- Remove from the oven and let stand for 5 minutes before serving.
- Garnish with chopped cilantro, sour cream, and salsa, if desired.
Tips for Perfection
- For a spicier enchilada, use a hotter enchilada sauce.
- Add other ingredients to the filling, such as chopped onions, bell peppers, or jalapeños.
- If you don’t have corn tortillas, you can use flour tortillas instead.
- To make the enchiladas ahead of time, assemble them and refrigerate for up to 2 days. Bake when ready to serve.
Troubleshooting
- If the enchiladas are too dry, add more enchilada sauce or chicken broth.
- If the tortillas are too soft, bake for a few minutes longer.
- If the cheese is not melted, bake for a few minutes longer or cover the baking dish with foil.
Alternatives and Variations
- Use shredded beef, pork, or turkey instead of chicken.
- Add different types of beans, such as pinto beans or kidney beans.
- Use a different type of cheese, such as queso fresco or pepper Jack cheese.
- Top with your favorite Mexican-style toppings, such as guacamole, pico de gallo, or shredded lettuce.
What You Need to Learn
Q: Can I use a different type of meat instead of chicken?
A: Yes, you can use shredded beef, pork, or turkey.
Q: Can I make the enchiladas ahead of time?
A: Yes, you can assemble the enchiladas and refrigerate for up to 2 days. Bake when ready to serve.
Q: What can I serve with the enchiladas?
A: Serve with rice, beans, or a side salad.
Q: Can I freeze the enchiladas?
A: Yes, you can freeze the enchiladas for up to 2 months. Thaw overnight in the refrigerator before baking.
Q: How can I make the enchiladas healthier?
A: Use whole-wheat tortillas, low-fat cheese, and lean protein.