Easy Chicken Enchiladas

I'm not ashamed to admit I love cooking shortcuts when they make sense, especially when they save time.

Today I'm sharing with you an easy recipe for chicken enchiladas made with store-bought rotisserie chicken and pre-shredded cheese. This recipe is very simple to pull together and makes a great weeknight family dinner that both kids and grown-ups love. They also make a wonderful lunch the next day. By using pre-cooked chicken and shredded cheese, this recipe's cooking time is reduced by 15 minutes. Another time-saving tip is using an electric hand or stand mixer to shred the cooked chicken. I use this as my go-to method anytime a recipe calls for shredded chicken. This is a dish that can be made in 30 minutes or less.

To make the filling I start by shredding the chicken in a stand mixer and slowly add the diced chili, sour cream, shredded cheese, and crushed bouillon cubes. The filling literally takes less than 5 minutes to make. Once the filling is made, all you need to do is fill a tortilla that has been brushed with enchilada sauce, roll it, and place it in a casserole dish. You can also top the dish off with any leftover sauce and cheese. Bake for 20 minutes and dinner is made. While the enchiladas are baking, I like to make a side of black beans by heating up a can of black beans in a half cup of chicken broth and a teaspoon of cumin. If you want to make your enchiladas fancy-looking you can top off each plate with fresh avocado, drizzled sour cream, and chopped cilantro. People often have a strong opinion about whether or not to use corn or flour tortillas. I've used them both and it really comes down to personal preference. I love the chewiness of the flour tortillas; however, I also love how healthy the corn tortillas are once they are baked in sauce. I say use what you like and enjoy!