Super Quick and Easy Chicken Enchiladas

As a wedding gift from friends Sandra and Denise, we received many, many wonderful cooking essentials.  One of which was the Simply Delicioso cookbook.  For the slightly crazy food fanatic in me, this was a perfect gift!  I've mentioned my adoration, well slight obsession we'll say, for the Food Network in prior posts.  I certainly don't wanna knock my girl Ina, but this recipe book by Ingrid Hoffman is superb, fab, easy, and quick!

You are getting real homemade food without a lot of fuss.  Simple recipes are a blessing during crazy weekdays especially when arriving home late from a stressful day at work.  Fear not my friends, you can still prepare a quick meal that even the harshest foodie will love! Hence this blog recipe, Chicken Enchiladas with Fastest-Ever Salsa.  Yup, that's really the name of the recipe.  Tell it like it is Ingrid.  Seeeee....

Ingredients

Salsa:  Make this first and set aside

1 (14 oz) can diced tomatoes with chiles, drained

2 scallions, finely chopped

1 jalapeno, finely chopped

1/2 cup finely chopped cilantro leaves

Juice of 1 lime

Pinch of Sea salt

Enchiladas:

1 Rotisserie chicken

2 cups grated cheddar cheese

1 cup sour cream

1/2 small red onion

Salt and Pepper

6 (8 inch) flour tortillas

{note: I use butter to grease the baking dish for a more decadent enchilada}

Once chopped, combine all salsa ingredients in a bowl...hello simple!



Preparing the Enchiladas:





Preheat oven to 350 degrees.  Butter your baking dish.  Set aside

Shred the rotisserie chicken {meat only, no skin} into large bowl. 

Add half the grated cheese, sour cream, and onion and season with salt and pepper.  Stir well.

Place tortillas on your work surface {a round dinner plate or cutting board works great}.  Spoon the chicken mixture down the center of each tortilla.  Roll em up and place them seam side down in your baking dish.

Pour salsa all over the tortillas.  Cover with foil and pop into the oven.  Bake 40 mins. 

Remove the foil and sprinkle the top of them with the remainder of the cheese.  Back into oven for about 5-10 mins {basically to melt the cheese and brown the tortillas a bit}.

This picture is hilarious...slow down Paula Dean!  Ha! 

I wiped the majority of the butter off.  

 Heavy handed, why, yes I am!

Hay que ir! Serve it up with some spanish rice, black beans, refried beans, whatever your heart desires!

We went with rice!  Yum yum!

This is hubby's plate...mine was much smaller portions. Wink