Chicken Enchiladas


This is my Enchilada recipe my family loves. I saw the McCormick sauce packets years ago and thought I would try it. I’ve changed a few things but we love our Enchilada nights. I’ve tried a few other brands for the sauce packets, but McCormick is our favorite and Kevin prefers the Rice a Roni Spanish Rice with Great Value Salsa, so I added the names and pictures just in case.
Chicken Enchiladas
1 packet of McCormick Enchilada Sauce Mix (I double the recipe)
1 8oz can of tomato sauce
1 box of Spanish Rice
1/2 Jar of Salsa (roughly 1 1/2 cups)
Tortillas
Grated Cheddar Cheese
Rotisserie Chicken, shredded
Optional Sour Cream for topping
Start out by making the Spanish Rice. I follow the directions for the most part. Once the rice is finished sauteing with the butter, I add about 2 1/2 cups water. Adding the recommended 2 cups wasn’t quite enough and some of the rice was more firm. I don’t put in the full jar of Salsa like it calls for, we do 1/2 the jar.
Have the cheese grated. I would say about a pound. I always need more than what I expect for the inside and for the top. Have the Rotisserie chicken de-boned and shredded. This is now my go to for the meal. It is more tender and has more flavor than just cooking the chicken breast on the stove or in the oven.
Start on the Enchilada sauce. I follow the directions on the packet. 1 1/2 cups water, 8 oz can of tomato sauce, and packet of seasoning. Once it has reached a small boil, reduce heat and simmer for 5 minutes. Then it is time to assemble the Tortillas. About 1/2 cup of Enchilada Sauce goes in the bowl with the chicken. More if it isn’t wet enough.
Set up all your ingredients to assemble.
We’ve used prepackaged tortillas for years but we love the uncooked ones even more. It takes more time to cook them all, but the flavor is even better.
Pour a little sauce on the Tortilla and spread it around
We make 3 different kinds of Enchiladas for our families different likes. One is plain cheese, one is chicken and cheese, and one is Kevin’s, which is the Spanish Rice, chicken, and little cheese.
Cheese
Chicken and Cheese
These are Kevin’s.
His are always made last so the Spanish Rice has more time to finish cooking.
 Layer the rice, chicken, and cheese and then roll it up and place it in a baking dish.
These make excellent leftovers, so we always make extra for lunches the next day.
 Once all your Enchiladas are prepared and in the pan, pour the extra sauce on top and spread it around to cover well. Not all of mine was covered since I was saving sauce for Kevin’s pan. Any exposed Tortilla that doesn’t have sauce will crispen in the oven.
Cover with cheese and bake at 350 for about 18 minutes. It calls for 15 minutes but I go over just a little.
Top with sour cream, if desired, and Enjoy! My mouth is watering. I might need to change menu plans to make these sooner.
Chicken Enchiladas
1 packet of McCormick Enchilada Sauce Mix
1 8oz can of tomato sauce
1 box of Spanish Rice
1/2 Jar of Salsa (roughly 1 1/2 cups)
Tortillas
1 pound Grated Cheddar Cheese
Rotisserie Chicken, shredded
Optional Sour Cream for topping
Make the Spanish Rice according to the directions on back but add an extra 1/2 cup water when called for, and reduce the amount of salsa and add 1 1/2 cups instead.
Have the cheese grated and the chicken shredded, and set aside.
Cook the Enchilada sauce according to the directions on the packet. Once finished, add about 1/2 cup of the sauce to the chicken and stir till coated.
Assemble the Tortillas by adding a scoop of sauce spread evenly on the tortilla. Next add the Spanish Rice, Chicken, and Cheese. Add these ingredients down the center to make rolling easier. Roll and place in a baking dish. Finish preparing the rest of the Enchiladas and then pour the remaining sauce on top of the Enchiladas. Sprinkle with the remaining cheese and bake uncovered at 350 for about 15-18 minutes. Top with Sour Cream, if desired.

Share This: