Description
These Lazy Enchiladas are the ultimate weeknight rescue, requiring minimal effort while delivering maximum flavor. Perfect for busy nights, they can be made with frozen taquitos or leftover rotisserie chicken.
Ingredients
Scale
- 8 corn tortillas
- 2 cups shredded rotisserie chicken (or frozen taquitos)
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sliced black olives (optional)
- 1 cup corn (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with rotisserie chicken (or taquitos), roll them up, and place seam-side down in the dish.
- Cover the tortillas with remaining enchilada sauce and sprinkle cheese on top.
- Cover the dish with foil and bake for 20-25 minutes.
- Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.
- Garnish with cilantro and black olives if desired before serving.
Notes
These enchiladas can be assembled ahead of time and stored in the fridge. Just add a few extra minutes to the baking time if baking from the fridge. They reheat beautifully, making them great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
Keywords: enchiladas, quick dinner, Tex-Mex, weeknight meal, easy recipes
