This recipe is from the new Express Lane Cooking cookbook by my friend, Shawn Syphus. The book contains 80 quick-shop meals using 5 ingredients. Shawn takes 5 ingredients and gives you 3 different recipes to make with those ingredients. For example, the 5 ingredients in this recipe are: Fire-Roasted Tomatoes, Rotisserie Chicken, Corn, Corn Tortillas and Cheddar Cheese. In addition to these delicious Fire-Roasted Chicken Enchiladas, Shawn gives you recipes for an Easy Chicken Tortilla Soup and Saucy Shredded Chicken Tacos. YUM!
I bookmarked SO many recipes in Express Lane Cooking! I love how quick and easy the recipes are to make. I've already made several and they have all been super delicious!!
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- 1 (15oz) can fire-roasted diced tomatoes
- 1/4 cup vegetable oil
- 2 Tbsp flour
- 1 Tbsp chili powder
- 1 cup chicken broth
- 1/2 tsp cumin
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 2 cups shredded rotisserie chicken, skin discarded
- 1 ear corn, grilled, kernels removed
- 2 cups shredded cheddar cheese
- 8 corn and flour blend tortillas
Preheat oven to 350 degrees and lightly spray a 9x13-inch pan with non-stick cooking spray.
To make the enchilada sauce, place the diced tomatoes in a blender and process until smooth with no lumps, and set aside. In a large skillet, heat the vegetable oil over medium heat, then whisk in the flour and chili powder until it becomes smooth. Pour in the blended tomatoes and chicken broth alone with the remaining spices, and whisk to combine. Let simmer until slightly thickened. Pour 1/2 cup of the sauce in the bottom of the casserole dish.
Meanwhile, combine the chicken with the grilled corn kernels and then place a heaping 1/4 cup on each tortilla along with a decent sprinkle of cheese. Roll each tortilla up and place seam-side down in the casserole dish. Cover with remaining sauce and the rest of the cheese and bake for 20 to 25 minutes or until melted and bubbly all over.
CONNECT WITH PLAIN CHICKEN