Cheesy Red Chicken Enchiladas

In case I’ve never mentioned this, you should know that I love rotisserie chickens.  I take advantage of any chance I get, to pick one up and throw it into my freezer for use at another time.  It truly calms me to know that I can pull one out to make dinner on any given day.  I’m not sure when that started, but a full freezer and pantry can make me feel ready to tackle any obstacle that life may throw at me.  Maybe that’s why I love heading off to Sam’s Club or the local grocery store… but I digress… I want to share a great, easy recipe for chicken enchiladas that can be made from a rotisserie chicken and some staples from the pantry/fridge.  Doesn’t this look delicious??CheesyRedChickenEnchiladas (1)

Here are the ingredients:

  • a chicken from the freezer
  • dry red wine (use what you like or have on hand)
  • one can of pinto beans (or refried beans, your choice)
  • your favorite salsa – one jar
  • chili powder
  • cumin
  • salt/pepper
  • flour tortillas (regular size, your favorite type)
  • cheese (I used an entire bag of 2% milk shredded sharp cheddar)

I pulled one of my frozen chickens out of the fridge and popped it into a large saucepan.  I added about an inch of water and about the same amount of red wine and let the liquid simmer around the chicken (flipping the bird over once or twice) until the meat was warmed and the liquid was nicely seasoned from the chicken.  I then lifted the chicken out of the liquid and allowed it to cool a bit before picking/shredding all the meat off the bones and poured the (now) broth into a measuring up for later use. NOTE: You can also use leftover chicken for this recipe.

I began to make the chicken mixture for inside the enchiladas.  Since I didn’t have a can of refried beans, I popped a can of pinto beans into a small chopper and pulverized the beans until they were *mostly* smooth. Since I had already used the large saucepan to cook the chicken (and so I didn’t have another pan/bowl to wash), I put all the shredded chicken back into the pan. I then added the smashed beans, some salsa, a little of the reserved broth mixture, and seasonings to complete the mixture for inside the enchiladas.

To assemble the dish, I put a bit of salsa and broth mixture on the bottom of a 9×13 baking dish to keep the enchiladas from sticking.  Put a heaping 1/3 cup of the chicken mixture in the center of a flour tortilla, fold the close end over the mixture and pull it back to make a “roll”.  Fold each side in, toward the center, and then roll the enchilada over to enclose the filling.  Place the enchilada, seam-side down, in the coated baking dish and repeat until all the chicken mixture is used and the baking dish is full.  I was able to make a total of 6 enchiladas with this amount of chicken/bean filling, but much will depend on how much you want to put inside each enchilada.  Once all the individual enchiladas are in the baking dish, coat lightly with salsa and sprinkle with lots of cheese (I used an entire bag of shredded cheddar).

You can pop this dish in the freezer at this point if you’d like.  I made this dinner in the morning and my family popped it into the oven so they had a hot dinner while I was at work.  You’ll pop this dish into a preheated 350 degree oven and cook it for 30-40 minutes… cover with foil to bake and remove foil for the last 5 minutes of baking to brown the cheese a bit.

You can serve this dish with a side salad, if you like.  My guys prefer to simply eat the enchiladas by themselves, so they each ate two, while I ate one when I got home.  It was great to have a home-cooked meal after work and I was so glad to have taken the time to put things together.  If you have the time, feel free to make this dinner in two separate dishes and pop one into the freezer for cooking later.  I’ve done this often and it’s a huge help to have a meal available for those days when you don’t feel like cooking or if you want to share a meal with a friend or neighbor.

Remember… I’m never far away if you’re having trouble with one of my recipes.  You can message me on Facebook (From the Bottom of a Wine Bottle) or via Twitter (@alisportshots) and I’ll get back to you asap!  Enjoy!

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