Easy-peasy Chicken Enchiladas for Company
Recipe type: casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
When we are going to have a houseful of hungry folks, I prefer to make meals ahead, something hot and cheesy and savory that can be frozen and then socked into the oven an hour before lunch. These enchiladas totally fit this bill, and everybody loves them!
  • 3 Tbs dry enchilada spice mix, OR 1 1.5-oz package enchilada sauce mix, prepared as directed
  • 2 cups cooked, then shredded chicken (a rotisserie chicken makes this even easier)
  • 2 4-ounce can diced green chiles
  • 1 sweet bell pepper, seeded and diced
  • 4 green onions, finely chopped
  • 8 corn tortillas
  • ¼ cup finely grated cheddar cheese
  • (Note: shredded lettuce, sour cream, chopped olives, jalapeno pepper slices, and guacamole all fancy this casserole up quite a bit, if you're going for glory--and who isn't??)
  1. Prepare spice mix as directed* into sauce form. Heat to a simmer.
  2. Mix ½ cup of the sauce with the chicken, green chiles, chopped pepper, and onions.
  3. Dip each of the corn tortillas into remaining sauce and drain.
  4. Place about ¼ cup chicken filling on each.
  5. Roll tortilla around filling and place seam side down in an 8x12" baking dish.
  6. Spread remaining sauce evenly over enchiladas and sprinkle cheese atop.
  7. Cover and bake in 350 degrees oven for 15 to 20 minutes, or until hot and bubbly.
  8. OR cover tightly with foil, and freeze. An hour before dinner, put into 350 degrees oven and cook until hot and bubbly, about 60 minutes, removing foil after 45 minutes. Dig in!
  9. *Mix 3 Tbs spice mix with 1.5 cups of water and one 8oz can of tomato sauce, and bring to a simmer. Cook for 5 minutes or until thick, and use in recipe.
Recipe by vomitingchicken.com at https://vomitingchicken.com/easy-peasy-chicken-enchiladas-for-company-dry-enchilada-sauce-mix/