Craving cravings? master the art of rotisserie chicken enchiladas from sam’s club, step-by-step
Craving a tantalizing Mexican feast without the hassle? Look no further than Sam’s Club’s rotisserie chicken, the secret ingredient to a delectable enchilada dish. This blog post will guide you through every step of preparing mouthwatering rotisserie chicken enchiladas that will leave you and your loved ones craving more.
Ingredients
For the Enchiladas:
- 1 rotisserie chicken from Sam’s Club, shredded
- 1 can (10 ounces) enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped cilantro
- 10-12 corn tortillas
For the Sauce:
- 1 can (10 ounces) enchilada sauce
- 1/2 cup water
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Instructions
Prepare the Filling:
1. In a large bowl, combine the shredded rotisserie chicken, enchilada sauce, black beans, cheddar cheese, onion, green bell pepper, and cilantro. Mix well until all ingredients are evenly distributed.
Assemble the Enchiladas:
2. Preheat oven to 375°F (190°C).
3. Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
4. Place a tortilla in the baking dish and spread about 1/2 cup of the chicken filling down the center.
5. Roll up the tortilla tightly and place it seam-side down in the baking dish.
6. Repeat steps 4-5 until all the tortillas and filling are used up.
Make the Sauce:
7. In a small bowl, whisk together the remaining enchilada sauce, water, chili powder, cumin, salt, and pepper.
Pour the Sauce and Bake:
8. Pour the sauce over the enchiladas, making sure they are evenly coated.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Let Cool and Serve:
10. Remove the enchiladas from the oven and let them cool for a few minutes before serving.
11. Garnish with additional chopped onion, cilantro, and sour cream, if desired.
Tips
- For a spicier enchilada, use a hotter enchilada sauce.
- If you don’t have a rotisserie chicken, you can use cooked chicken breasts or thighs.
- Add other vegetables to the filling, such as corn, zucchini, or mushrooms.
- Serve the enchiladas with your favorite sides, such as rice, beans, or salad.
Variations
- Chicken and Cheese: Omit the black beans and add extra cheddar cheese or other cheeses, such as Monterey Jack or Pepper Jack.
- Vegetable Enchiladas: Replace the chicken with a variety of sautéed vegetables, such as bell peppers, onions, zucchini, and corn.
- Seafood Enchiladas: Use cooked shrimp, fish, or crab instead of chicken.
Substitutions
- Corn Tortillas: You can use flour tortillas instead of corn tortillas.
- Enchilada Sauce: If you don’t have enchilada sauce, you can make your own by combining tomato sauce, chili powder, cumin, and oregano.
- Shredded Cheese: Use any type of shredded cheese you like, such as mozzarella, Monterey Jack, or Pepper Jack.
Storage
- Refrigerate leftover enchiladas for up to 3 days.
- Freeze enchiladas for up to 2 months. Thaw before reheating.
The Perfect Pairing
- Sides: Serve the enchiladas with classic Mexican sides such as rice, beans, or salad.
- Drinks: Pair the enchiladas with a refreshing margarita, beer, or agua fresca.
Frequently Discussed Topics
Q: How do I shred the rotisserie chicken?
A: Use two forks to pull the chicken meat into shreds.
Q: Can I make these enchiladas ahead of time?
A: Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking.
Q: How do I reheat the enchiladas?
A: You can reheat the enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave for 2-3 minutes per enchilada.
