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Tuesday, August 4, 2015

Fire-Roasted Chicken Enchiladas {Express Lane Cooking Giveaway}

Fire-Roasted Chicken Enchiladas - chicken, cheese and corn rolled up in tortillas and topped with a quick homemade enchilada sauce - OMG! SO good! My new go-to enchilada sauce recipe! You will never, ever buy the canned stuff again! Recipe from the new Express Lane Cooking Cookbook.

Stop what you are doing and put these Fire-Roasted Chicken Enchiladas on your menu this week! They are SO good. The homemade enchilada sauce is to-die-for! Seriously the best I've ever made. The sauce only took a few minutes to make and tasted amazing. I will never, ever buy the canned stuff again! I loved the pop of flavor from using the fire-roasted tomatoes. No worries for picky eaters, the tomatoes are pureed before making the sauce. The tortillas are stuffed with chicken, corn and cheese (all of my favorites). This dish comes together in minutes thanks to using rotisserie chicken. Start to table in a little over 30 minutes.

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!!

Fire-Roasted Chicken Enchiladas - chicken, cheese and corn rolled up in tortillas and topped with a quick homemade enchilada sauce - OMG! SO good! My new go-to enchilada sauce recipe! You will never, ever buy the canned stuff again! Recipe from the new Express Lane Cooking Cookbook.


**GIVEAWAY**
Express Lane Cooking by Shawn Syphus
Use the widget below to enter for a chance to win a copy of Express Lane Cooking!
You can enter once a day.



Giveaway ends Sunday, August 9, 2015 @ 11:59PM CDT.
Winner will be notified via email and has 48 hours to respond. 
If the winner does not respond within 48 hours, a new winner may be selected.
Giveaway is open to U.S. only.

If you are viewing this post in an email or reader, you will have to come directly to the post to enter.



Fire-Roasted Chicken Enchiladas - chicken, cheese and corn rolled up in tortillas and topped with a quick homemade enchilada sauce - OMG! SO good! My new go-to enchilada sauce recipe! You will never, ever buy the canned stuff again! Recipe from the new Express Lane Cooking Cookbook.
Fire-Roasted Chicken Enchiladas - chicken, cheese and corn rolled up in tortillas and topped with a quick homemade enchilada sauce - OMG! SO good! My new go-to enchilada sauce recipe! You will never, ever buy the canned stuff again! Recipe from the new Express Lane Cooking Cookbook.
Fire-Roasted Chicken Enchiladas - chicken, cheese and corn rolled up in tortillas and topped with a quick homemade enchilada sauce - OMG! SO good! My new go-to enchilada sauce recipe! You will never, ever buy the canned stuff again! Recipe from the new Express Lane Cooking Cookbook.
Fire-Roasted Chicken Enchiladas
serves 6
(Printable Recipe)

  • 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.


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5 comments:

  1. This dish looks so delicious. I'm not sure we have fire roasted tomatoes in the UK but I will certainly look. Yummy post - Pinned. Sammie http://www.feastingisfun.com

    ReplyDelete
  2. Looks so good, can't wait to try these out and I am sure this cookbook is fabulous!

    ReplyDelete
  3. The sauce sounds delicious and will be saved..

    ReplyDelete
  4. Definitely on my menu for this weekend!

    ReplyDelete

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