Why You’ll Love Ruth’s Irresistible Chicken Enchiladas
Since everyone deserves a chicken enchilada recipe that actually delivers on its promises, I’m here to tell you why this particular version will become your new weeknight hero.
Ruth’s recipe combines rotisserie chicken convenience with homemade flavor, creating enchiladas that taste like you spent hours in the kitchen without the actual time commitment.
What Ingredients are in Ruth’s Irresistible Chicken Enchiladas?
Getting the right ingredients for Ruth’s chicken enchiladas is half the battle won, and honestly, it’s the easier half since most of these items are probably already hanging out in your pantry or can be grabbed during a quick grocery run. The beauty of this recipe lies in its simplicity – no exotic spices or hard-to-find ingredients that require a treasure hunt through specialty stores.
- 1 (2 1/2 lb) rotisserie-cooked chicken
- 2 tablespoons canola oil or vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 (6 ounce) can sliced olives, divided
- 1 (4 ounce) can diced chilies
- 8 ounces Mexican cheese, shredded and divided
- 12 corn tortillas
- 1 (14 ounce) can enchilada sauce
- 1 (14 ounce) can tomato sauce
- 1 fresh tomato, diced
- Sour cream for serving
The rotisserie chicken is where this recipe really shines – it’s your shortcut to tender, flavorful meat without the hassle of cooking and seasoning from scratch. When picking your Mexican cheese, look for a good melting blend, or grab some Monterey Jack or mild cheddar if that’s what you’ve got. The corn tortillas are non-negotiable here since they hold up better to the sauce and won’t turn into mush like their flour counterparts might. Don’t stress too much about the tomato sauce brand, but do yourself a favor and get a decent enchilada sauce – it’s doing most of the heavy lifting flavor-wise, so this isn’t the time to go bargain hunting.
How to Make Ruth’s Irresistible Chicken Enchiladas
Getting these enchiladas from ingredients to your dinner table is surprisingly straightforward, though there are a few steps that’ll make the difference between good and absolutely irresistible. Start by stripping all the meat from your 2 1/2 lb rotisserie chicken – yes, this part’s a little messy, but think of it as therapeutic – and toss it into a large bowl.
Heat up 2 tablespoons of canola oil in a skillet over medium heat, then sauté that 1 large chopped onion and 3 minced garlic cloves until they’re beautifully caramelized and your kitchen smells like heaven. Add this golden mixture to your chicken along with half of the 6 ounces of sliced olives, the entire 4 ounces of diced chilies, and half of your 8 ounces of shredded Mexican cheese. Mix it all together like you’re creating the perfect bite every time.
Now comes the part where patience pays off – preparing those 12 corn tortillas properly. Spray a small skillet with non-stick spray and heat it on medium-high heat, then warm each tortilla individually until it starts to puff up, flip it, and remove it as soon as it puffs again. Stack these warm, pliable beauties on a plate and cover with foil because nobody wants to work with stiff tortillas that crack when you look at them wrong.
While you’re doing this tortilla dance, mix your 14 ounces of enchilada sauce with 14 ounces of tomato sauce and 1 diced fresh tomato in a bowl, then spread half a cup of this mixture on the bottom of your baking dish. Take each tortilla, fill it with a generous portion of your chicken mixture, roll it up with the seam side down, and nestle them side by side in the dish like little edible sleeping bags. Pour the remaining sauce over the top, sprinkle with the rest of your cheese and olives, then bake at 350°F for 30 minutes until everything’s bubbling and golden. For even heat distribution and superior results, consider using a cast iron dutch oven which retains heat beautifully and creates perfectly melted cheese. Let it rest for 5 minutes before serving with sour cream, because trust me, you don’t want to burn your tongue on molten cheese when you’re this close to enchilada bliss.
Ruth’s Irresistible Chicken Enchiladas Substitutions and Variations
The beauty of Ruth’s enchiladas lies in their flexibility – you can swap ingredients like you’re playing culinary Tetris and still end up with something absolutely delicious.
I love using leftover turkey instead of chicken, or switching corn tortillas for flour ones. Green enchilada sauce works beautifully too, and pepper jack cheese adds extra kick.
What to Serve with Ruth’s Irresistible Chicken Enchiladas
With all those amazing flavor combinations swirling around in your head, you’re probably wondering what magical sides will make this enchilada feast absolutely sing.
I’m thinking Mexican rice, refried beans, and a crisp romaine salad with lime vinaigrette. Fresh guacamole’s always a winner, and don’t forget those warm tortilla chips for scooping up every last bite.
Final Thoughts
Look, I’ll be honest with you – when I first stumbled across Ruth’s recipe, I’d no idea it would become my go-to crowd-pleaser that makes people text me weeks later asking for the recipe again.
These enchiladas aren’t just dinner, they’re your ticket to becoming the person everyone wants to invite over.
