These are /not/ traditional enchiladas. They are, however, quick, easy, and delicious, and since you are not actually cooking the chicken in the oven, relatively foolproof. I will admit to not actually measuring anything in this recipe!
The original recipe (that I have lost) is for enchiladas, but upon discovering some completely stuck together tortillas in the fridge that were perfectly edible – but not actually capable of rolling into enchiladas – the casserole was born.
Also – you can adjust the heat as you like it. Use spicy salsa and enchilada sauce, or throw in a few jalapenos if you favor the flame, or use mild and it’ll be much tamer.
- 1 cooked rotisserie chicken (or a few cups of leftover cooked chicken)
- 1 cup of sour cream
- 1 cup chunky salsa
- 1 can of enchilada sauce
- 1 onion
- 2 cups shredded cheese (cheddar or jack or whatever you like)
- 1 package flour tortillas
- 9×13 baking dish
Preheat oven to 375.
Pick all the meat off the rotisserie chicken and chop it into chunks. Dice the onion. Place both the onion and the chicken in a large bowl with the sour cream and the salsa. Stir well.
Spray the bottom of the pan with cooking spray, and put about 1/2 cup of enchilada sauce on a big plate (measurements don’t really matter at this point). Take a tortilla and dip it into the sauce on both sides, add a scoop of the chicken mixture, and roll. Place it in the pan.
Repeat until the pan is full, then dump the rest of the enchilada sauce over the prepared enchiladas, top with cheese, and bake for 30-40 minutes (or until bubbly and gooey and delicious).
Spray the bottom of the pan with cooking spray, and put about 1/2 cup of enchilada sauce into the bottom of the pan.
Tear up 2-3 tortillas and make a layer of tortilla goodness on top of the sauce. Add approximately half of the chicken mixture, spread evenly, followed by another half cup or so of the enchilada sauce, and half of the cheese.
Repeat with more tortillas, chicken, and sauce – but hold off on the cheese. Add another top layer of tortillas, the last dregs of the sauce, and the last half of the cheese.
Bake for 30-45 minutes, or until bubbly and delicious.