Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- In a large bowl combine chicken, 2/3 cup cheese, diced tomatoes, green chiles, and 2 tbsp. Kinder's Woodfired Garlic Rub, stirring until well combined.
- Spoon 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Spoon 1/3 cup of chicken mixture onto each tortilla. Roll up tightly and place seam side down in the baking dish.
- Top with remaining sauce, sprinkle with remaining cheese, sliced olives, and jalapeños.
- Cover with foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until bubbly and golden.
- Serve with salsa and sour cream on the side.
Nutrition
Notes
- Season the filling, not just the sauce — The Kinder's Woodfired Garlic Rub goes into the chicken mixture. Don't reduce the amount — two full tablespoons is right.
- Roll tight, seam side down — Loose rolls open in the oven. Set them snug against each other so they hold shape through both bake phases.
- Sauce the bottom first — That half-cup of enchilada sauce on the bottom prevents the tortillas from sticking and keeps the underside from drying out.
- Cover, then uncover — The foil for the first 15 minutes steams the enchiladas through. Pull it for the last 15 so the cheese browns and the edges get some color.
- Use a rotisserie chicken — Pre-cooked, already seasoned, easy to shred. The Kinder's rub layers on top of the rotisserie's base seasoning.
- Make it ahead — The assembled, unbaked pan keeps covered in the fridge for up to 24 hours. Add 5 minutes to the covered bake time when going in cold.
- Cilantro lime rice and black beans are the natural pair. The rice soaks up any sauce that runs off and the beans round out the plate without competing with the enchiladas.
- Top individual servings with fresh cilantro, thinly sliced radishes, and a wedge of lime. The radishes add crunch and a peppery note that works against the smoky garlic base.
- For drinks: a cold Mexican lager or a lime margarita on the rocks. Both cut through the cheese and complement the fire-roasted tomato underneath.
- Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325°F oven for 15–20 minutes until heated through. The microwave works but the tortillas go soft.
- To freeze: assemble without baking, wrap the pan tight in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Prepping ahead? The assembled unbaked pan holds in the fridge for up to 24 hours. Bake it straight from cold, adding a few extra minutes to the first covered phase.