5 Ingredient Mexican: Enchiladas
I used rotisserie chicken and a very simple sauce to make these 5 ingredient enchiladas. They came out so good and they’re so easy to make.
Ingredients
- 400 g tomato sauce, canned
- 5 g kosher salt
- 5 g granulated sugar
- 10 g white distilled vinegar
- 40 g chipotle in adobo
- 50 g chili powder
- 400 g water
- 400-450 g rotisserie chicken meat
- 200 g shredded Mexican blend cheese , plus more for topping
- corn tortillas
- optional: cilantro
Instructions
- In blender, combine tomato sauce, salt, sugar, vinegar, chipotle in adobo, chili powder, and water. Blend until smooth.
- Pick the chicken meat off the carcass, chop it into bite-sized pieces, and mix it with 200g/2 cups of shredded cheese and 200g/1 cup of enchilada sauce. Heat tortillas in a non stick or cast-iron pan. Keep tortillas warm until ready to build the enchiladas. & brush each side with enchilada sauce.
- To build the enchiladas, brush each side of the tortillas with the enchilada sauce before filling each one with about ½ cup of the chicken mix and roll them up and place them in an oven safe pan, I am using a large sauce pan for these ones.
- Lather some additional sauce over the enchiladas and broil them on high for about 2 minutes. remove the pan from the oven and top with a little more sauce and a generous handful of cheese.
- Broil for another 2 minutes, remove them from the oven and let them sit for 2-5 minutes. top with cilantro or any other toppings you might want.
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