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Pre-Covid in our real estate world, we would host Brokers Open Houses, where we would host delicious luncheons for our collogues and local agents to preview new listings for potential clients. This recipe was an office favorite and quickly became one of our family favorites, both the chicken and vegetarian options. The recipe also appears in our Coldwell Banker Hearthside Cooks cookbook.
This recipe is best prepared 12-24 hours before baking; perfect for dinner tomorrow! I prepared the chicken enchiladas this afternoon, covered them with foil, and placed them in the refrigerator. I am out showing houses all day tomorrow, but these are oven-ready and served best with cilantro, sour cream, and a small green salad! Show me a picture of your yummy enchiladas’.
Sherry’s Chicken (or vegetarian) Enchiladas
In a large mixing bowl, combine:
- 1lb.-1.5lbs Shredded rotisserie chicken
- 1 can black beans (rinsed and drained) optional
- 1 can whole kernel corn (drained) optional
- 2 TBS salsa (I use the Giant brand fresh salsa)
- 1 tsp ground cumin
- 1 tsp powdered garlic
- 1 TBS sour cream
- 1 small can of chopped jalapenos
- 1 cup shredded sharp cheddar cheese
- 2 10 oz. cans of red or green enchilada sauce
- 1 cup fresh shredded sharp cheddar cheese (Cabot Seriously Sharp cheddar is the best)
- Corn Tortillas: La Tortilla Factory or La Banderita are great brands
Prepare a 9×13 baking dish, spray with non-stick, and pour half a can of enchilada sauce on the bottom. Fill each tortilla with one heaping tablespoon of chicken or bean mixture, and roll. Place in baking dish. Cover with remaining enchilada sauce and shredded cheese. Makes approximately 12-16 enchiladas.
Bake at 350 for 25-30 minutes or until bubbly brown!
Can eliminate chicken for vegetarian enchiladas and use corn and black beans. Corn and black beans can be optional if using chicken. In our family, we do a tray of vegetarian with green sauce and a tray of chicken (no beans) with red sauce.
Enjoy!!
