In a rush to get dinner on the table, you might be tempted to skip frying tortillas before assembling your chicken enchiladas. But this is a crucial step. Lightly frying the corn tortillas helps keep them from tearing as you roll them up and turning to mush as you bake them. This recipe saves you time elsewhere with an assist from rotisserie chicken.
Variations on enchiladas are nearly endless. This vegetarian recipe stuffs the tortillas with kale, beans, and Monterey Jack cheese. If you prefer pork, there are Pork Enchiladas Rojas smothered in a red sauce made with guajillo, ancho, and morita chiles. And beef fans can try these Tex-Mex-Style Enchiladas with pico de gallo.
Editor’s note: This recipe was originally published on September 1, 2015.