Enchiladas

by | Aug 31, 2022

Enchilada

The best part about this enchilada recipe…it’s quick to assemble and it’s a one pan meal and it tastes so good!!! Optional, serve with a side of Mexican rice or green salad.

Yields6 Servings
 1 28 ounce Old El Paso Enchilada Sauce, Red, Mild
 6 medium size wheat or flour tortillas
 1 whole rotisserie chicken, pull the meat off the bones and shred into a medium-size bowl
 1 package of taco seasoning
 1 16 ounce Old El Paso Traditional Refried Beans
 ½ jar of Tostitos chunky medium salsa
 3 cups grated sharp yellow cheddar cheese
 3 cups grated Monterey Jack cheese blend
 6 wooden toothpicks
 Cooking oil spray
 1 4.5 ounce can Old El Paso Green Chiles, Mild, Chopped
 1 green scallion white and green parts cut on a bias
 1 thinly sliced jalapeño
 ½ cup cilantro chopped
1

🌶Preheat oven to 375 degrees.

2

🌶Spray a 13 x 9 casserole dish with cooking spray. Pour half of the can of the enchiladas sauce into the the dish.

3

🌶Add the packet of taco seasoning to the chicken and mix well.

4

🌶Working with 1 tortilla at a time spread 1⁄4 cup of the refried beans almost to the edge of the tortilla, then layer 1/3 cup of the cheese blend over the beans and 1⁄2 cup or so of the chicken mixture down the center.

5

🌶Using a fork sprinkle some of the salsa on top and and another generous sprinkle of the grated Sharp cheddar cheese.

6

🌶Bring both ends of the tortilla together tightly overlapping and use toothpick at the center to secure. Repeat steps with the remaining tortillas. After all enchiladas are done pour remaining enchilada sauce, and sprinkle the remaining cheeses and the chopped jalapeños over the top.

7

🌶Bake 45–50 minutes until bubbly. Remove from oven and let stand for 10 minutes, and sprinkle scallions and the chopped cilantro over the middle.

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Category

Ingredients

 1 28 ounce Old El Paso Enchilada Sauce, Red, Mild
 6 medium size wheat or flour tortillas
 1 whole rotisserie chicken, pull the meat off the bones and shred into a medium-size bowl
 1 package of taco seasoning
 1 16 ounce Old El Paso Traditional Refried Beans
 ½ jar of Tostitos chunky medium salsa
 3 cups grated sharp yellow cheddar cheese
 3 cups grated Monterey Jack cheese blend
 6 wooden toothpicks
 Cooking oil spray
 1 4.5 ounce can Old El Paso Green Chiles, Mild, Chopped
 1 green scallion white and green parts cut on a bias
 1 thinly sliced jalapeño
 ½ cup cilantro chopped

Directions

1

🌶Preheat oven to 375 degrees.

2

🌶Spray a 13 x 9 casserole dish with cooking spray. Pour half of the can of the enchiladas sauce into the the dish.

3

🌶Add the packet of taco seasoning to the chicken and mix well.

4

🌶Working with 1 tortilla at a time spread 1⁄4 cup of the refried beans almost to the edge of the tortilla, then layer 1/3 cup of the cheese blend over the beans and 1⁄2 cup or so of the chicken mixture down the center.

5

🌶Using a fork sprinkle some of the salsa on top and and another generous sprinkle of the grated Sharp cheddar cheese.

6

🌶Bring both ends of the tortilla together tightly overlapping and use toothpick at the center to secure. Repeat steps with the remaining tortillas. After all enchiladas are done pour remaining enchilada sauce, and sprinkle the remaining cheeses and the chopped jalapeños over the top.

7

🌶Bake 45–50 minutes until bubbly. Remove from oven and let stand for 10 minutes, and sprinkle scallions and the chopped cilantro over the middle.

Notes

Enchiladas
IngredientsDirections