With Cinco de Mayo right around the corner it’s the perfect time to try making your favorite Mexican foods at home. Today’s post will tackle Chicken Enchiladas at home but we are keeping this recipe so easy by using simple ingredients and taking advantage of conveniences available to you at your local ShopRite.
To start, I picked up a freshly made rotisserie chicken from the prepared foods section of my local ShopRite. If you haven’t tried the store-made chicken I strongly encourage you to give it a try. For less than $5 you can easily have a jump start on your dinner and the flavor and taste of the store-made rotisserie chickens are exceptional. The rotisserie chicken offers homemade taste without the stress.
To begin preparing the Easy Chicken Enchiladas, remove the breasts from the rotisserie chicken and shred. For my family of four the two chicken breasts were enough. I reserved the remaining chicken for a quick dinner the next night. Once the chicken breasts were shredded I began assembling my enchiladas.
To make the enchiladas you will need:
2 cooked chicken breasts shredded (use the a pre-made rotisserie chicken for extra flavor)
1 tablespoon olive oil
2 1/2 tablespoons chili powder
3 tablespoons flour
1 15 ounce can of tomato sauce
1 1/2 cups beef broth
1 teaspoon garlic powder
1 teaspoons onion powder
1/4 teaspoon salt
1 teaspoons cumin
18-20 corn tortillas
8 oz package of ShopRite Finely Shredded Mexican Blend Cheese
ShopRite Sour Cream, Sliced Black Olives or Guacamole and cilantro to top each serving (optional)
Preheat oven to 350 degrees.
Begin by preparing the enchilada sauce. In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste-like (roux) and will be deep red in color. Add in about 1/4 cup of the tomato sauce whisking until the roux has dissolved (very important to whisk while adding tomato sauce – whisk until smooth). Once the roux is smooth, add in remaining tomato sauce and beef broth. Whisk to combine. Add in onion powder, garlic powder and cumin and stir to combine. Bring to a boil, reduce heat and simmer for 15 minutes or until slightly thickened – stirring occasionally until thickened.
Prepare a large 9 x 11 casserole dish with nonstick cooking spray. Once sauce is thickened, dredge the corn tortillas in the warm sauce, making sure to coat on each side. Fill with a 1-2 tablespoons of shredded chicken (do not overstuff) and roll filled tortilla into a cigar share and place length wise in casserole dish. Continue until all tortillas are coated and filled with chicken. Spread any remaining enchilada sauce on top of rolled enchiladas and generously top with the cheese.
Bake in oven at 350 degrees for 15 minutes or until cheese is melted and bubbly.
I like to serve three enchiladas per serving. I then top each enchilada with sour cream, sliced olives and cilantro.
With a little help from ShopRite you can easily have a specially prepared Cinco de Mayo homemade meal on your table in minutes. Ole!
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