My best friend, Tania, happens to make the best and easiest chicken enchiladas. Of course, best is debatable since we all have our preferences (for example are you a green enchilada sauce person or a red enchilada sauce person)? This recipe is my absolute favorite.
Tania and I went to separate colleges, she was at UC Davis and I was at UC San Diego, so we Skyped constantly to make up for the distance between us. We often cooked dinner together virtually after our classes. She’d make these enchiladas and other amazing meals and I’d make “breakfast for dinner” style meals, like this, Broccoli Frittata, since I really didn’t know how to cook.
This recipe is perfect for the person who thinks they can’t cook. It’s super easy, all you’re doing is simple assembly, and the results are SO GOOD. The enchiladas are packed with flavor from the chicken, green enchiladas sauce, and pinch of cumin in each rolled tortilla. And then melty cheese, black olives, and fresh avocado…it’s incredible. Whether you’re cooking for a crowd, craving an easy but good weeknight dinner, or if you’re longing to try a Mexican style dish, this is a great place to start. Check out other Savory recipes. Enjoy!
Tania’s Chicken Enchiladas
- 1 rotisserie chicken, pulled and shredded from the carcass
- 1 large can of green Chili Enchilada sauce, mild
- 1 small can of green Chili Enchilada sauce, mild (optional)
- to taste cumin
- 1 pack of Mexican style cheese blend (or 2, if you love cheese)
- 8-10 flour tortillas
- 1 small can black olives, sliced
- 1 tbsp. fresh cilantro, chopped
- 1 small avocado, chopped
Preheat oven to 400F degrees. Set aside a 9×13-inch baking pan.
Shred the chicken from the carcass. Pour a ¼ of the can of the large enchilada sauce onto a plate to generously dip and coat both sides of each tortilla.
Fill the tortillas with roughly ¼ cup of shredded chicken. Sprinkle a pinch of cumin over the chicken. Top with a small handful of shredded cheese. Roll the tortilla and place horizontally into the baking pan. Repeat until baking pan is full.
Pour the remaining ¾ – full can of sauce over the rolled enchiladas. Don’t drown them. (Optionally open your second can of sauce if it looks dry. I personally use just one can). Sprinkle a little bit more cumin on top. Cover with remaining cheese. Place olives on top.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 5-10 minutes or until cheese is golden. Top with cilantro and avocado. Serve immediately.
Adapted from Tania Saunders.