Best Chicken Enchilada Recipe: If you’re looking for an easy enchilada recipe, this one’s a winner. It’s made with crescent rolls and stuffed with chicken and cheese.
My family loves Mexican recipes, so I try to make them often. Usually, mine are more of a Tex Mex version that’s super easy, of course, but the boys always devour it because they love the Tex Mex flavors and all that cheese and sour cream. However, my husband has never been an enchilada fan. That’s because they’re usually made with corn tortillas or even when wrapped in flour tortillas, they are often drowned in way too much sauce.
That’s why I like making mine with refrigerated crescent rolls. The dinner rolls bake up nice and fluffy fusing our love for Mexican food with our traditional southern comfort foods we’ve been raised on.
If you’re looking for easy chicken enchilada recipes, then this one is a great one to try, too, because it’s made with a Rotisserie chicken I bought in the deli section at my local grocery store. Who doesn’t love using a time-saving Rotisserie chicken? Here’s how I like to make mine.
Best Chicken Enchilada Recipe
Ingredients
3 cups of shredded Rotisserie chicken
2 cans (10 oz. each) mild red enchilada sauce
2 cans refrigerated crescent dinner rolls
2 1/2 cups shredded Mexican blend cheese
1 can of whole kernel corn, drained
1 cup of diced tomatoes
2 – 3 green onions, chopped
1 small container of sour cream
Directions
Preheat the oven to 375 degrees.
Spray a large baking dish with cooking spray and set aside.
In a large bowl, combine the shredded chicken and 2 cups of the enchilada sauce.
Divide the crescent rolls into 4 rectangles, making sure to seal the perforations.
Spoon about a tablespoon of the chicken mixture and a tablespoon of the shredded cheese onto the long side of the rectangle and roll up.
Place each of the rolled up crescent rolls seam down in the baking dish, making sure to allow a little space between each one for spreading while they bake.
Bake for about 20 minutes or until the crescents are slightly browned.
Remove the dish from the oven and sprinkle with the remaining cheese, corn, tomatoes, and onion. Bake for 3 or 4 minutes longer until the cheese has melted.
While the chicken enchiladas finish baking, heat the rest of the enchilada sauce in a microwavable dish, uncovered and on high, making sure to heat slowly in 30-second intervals, until hot.
Drizzle the chicken enchiladas with the warmed enchilada sauce and sour cream. Enjoy!
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Other Recipes You May Enjoy
- 3 cups of shredded Rotisserie chicken
- 2 cans (10 oz. each) mild red enchilada sauce
- 2 cans refrigerated crescent dinner rolls
- 2 1/2 cups shredded Mexican blend cheese
- 1 can of whole kernel corn, drained
- 1 cup of diced tomatoes
- 2 - 3 green onions, chopped
- 1 small container of sour cream
- Preheat the oven to 375 degrees.
- Spray a large baking dish with cooking spray and set aside.
- In a large bowl, combine the shredded chicken and 2 cups of the enchilada sauce.
- Divide the crescent rolls into 4 rectangles, making sure to seal the perforations.
- Spoon about a tablespoon of the chicken mixture and a tablespoon of the shredded cheese onto the long side of the rectangle and roll up.
- Place each of the rolled up crescent rolls seam down in the baking dish, making sure to allow a little space between each one for spreading while they bake.
- Bake for about 20 minutes or until the crescents are slightly browned.
- Remove the dish from the oven and sprinkle with the remaining cheese, corn, tomatoes, and onion. Bake for 3 or 4 minutes longer until the cheese has melted.
- While the chicken enchiladas finish baking, heat the rest of the enchilada sauce in a microwavable dish, uncovered and on high, making sure to heat slowly in 30-second intervals, until hot.
- Drizzle the chicken enchiladas with the warmed enchilada sauce and sour cream. Enjoy!
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