My family loves enchiladas, but sometimes the prep work that goes into them can be so time consuming. These enchiladas could not be any easier – quick, minimal prep work, and the whole family loved them! When you need a fast weeknight meal, whip these up and dinner will be done!
4 cups cooked chicken, shredded (I just bought a rotisserie chicken and shredded it)
1 red bell pepper, thinly sliced
1 6-ounce bag shredded Mexican blend cheese
Preheat the oven to 400 degrees F.
Pour 1/4 of the enchilada sauce in the bottom of of a 9x13" pan.
Divide the chicken and the red bell peppers evenly between the 8 tortillas (about 1/2 cup of chicken per tortilla). Add 1-2 tablespoons of cheese to each tortilla, pour about 1 tablespoon of enchilada sauce in each tortilla, then roll up and place in the pan (making sure that the seam of each tortilla is face-down in the pan so that they don't come unrolled).
Pour the remaining enchilada sauce on top of the rolled tortillas and top with the remaining cheese.
Bake for 15-20 minutes or until the cheese starts to bubble. Let sit for a couple of minutes before serving.
Recipe Type: Main Dish
To make these enchiladas a freezer meal: Follow instructions through step 4, then tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing. These enchiladas will last for 3 months in the freezer. When ready to eat, remove enchiladas from freezer 24 hours before consuming and place in the fridge to thaw. Follow cooking instructions as directed.