One Pan Chicken Enchiladas | Dorothy Lane Market

One Pan Chicken Enchiladas

PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jun 18th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • Corn tortillas
  • DLM Rotisserie Chicken, shredded
  • Monterey Jack cheese
  • Enchilada sauce
  • DLM Roasted Tomatillo Salsa
  • Fresh cilantro
  • Sour cream
  • DLM Guacamole

INSTRUCTIONS

1
Fill corn tortillas with shredded chicken and shredded Monterey Jack cheese; roll up and set aside.
2
In a 9x13 baking dish, pour a layer of your favorite enchilada sauce on the bottom, add the filled tortillas, and top with DLM Roasted Tomatillo Salsa.
3
Bake in 350ºF oven for 10 minutes. Top with more cheese and bake until bubbly and golden brown, about 10 to 15 additional minutes.
4
Serve with fresh cilantro, a little sour cream, and a dollop of DLM Guacamole.

Reviews

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Nov 11th

This is a favorite recipe at my house. It’s very easy to put together and leftovers freeze well.

- Lorena

Dorothy Lane Market says:

We love hearing that this is a favorite, Lorena! Thank you!

One Pan Chicken Enchiladas

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 4

INGREDIENTS

  • Corn tortillas
  • DLM Rotisserie Chicken, shredded
  • Monterey Jack cheese
  • Enchilada sauce
  • DLM Roasted Tomatillo Salsa
  • Fresh cilantro
  • Sour cream
  • DLM Guacamole

INSTRUCTIONS

1
Fill corn tortillas with shredded chicken and shredded Monterey Jack cheese; roll up and set aside.
2
In a 9x13 baking dish, pour a layer of your favorite enchilada sauce on the bottom, add the filled tortillas, and top with DLM Roasted Tomatillo Salsa.
3
Bake in 350ºF oven for 10 minutes. Top with more cheese and bake until bubbly and golden brown, about 10 to 15 additional minutes.
4
Serve with fresh cilantro, a little sour cream, and a dollop of DLM Guacamole.

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