When Duncan and I first had Four, we were lucky enough to have some of our friends in Dallas bring over food for the first few weeks until we got back on our feet. We had just moved back to Dallas 10 days prior and Four actually came several weeks earlier than expected – so things were a little crazy to say the least.

One of our favorite meals during that time were some enchiladas that my old roomie, Katie, brought over. We loved them because they tasted amazing but also because they tasted even better when we reheated them days later. In my experience, it’s hard to find a recipe that you can reheat and enjoy it just as much as the first time!

Since then, these enchiladas have become part of our favorite recipes rotation. Like I said, the best part is how well they reheat – we eat them for lunch throughout the week or even sometimes make then on Sunday and eat them Monday or Tuesday night for dinner! Our favorite way to reheat them is in the air fryer, but they’re also great in the oven or even microwave if you’re short on time.

The original recipe is from The Savvy Spoon and I certainly cannot take credit for it. But since we make it all the time (and I often reference it), I wanted to have a spot on the blog where I walk you through what we do!

It’s seriously so simple! All you have to do to prep is dice the onion and pull apart your rotisserie chicken.

Ingredients:

28 oz can of green enchilada sauce
1/2 yellow onion, diced
1 rotisserie chicken, pulled apart and shredded
Mexican shredded cheese
6-8 Tortillas
1 packet taco seasoning
3/4 cup water
1 tbs olive oil
2 green onions, sliced (green part only)

Directions:

1. Preheat oven to 375 degrees
2. Pull apart rotisserie chicken and dice 1/2 the yellow onion
3. In a skillet, heat the olive oil. Add diced onion and shredded chicken and sauté until onions are soften (3-4 minutes)
4. Add in taco seasoning and water. Bring to a boil before lowering to a simmer. cook for 3-4 minutes or until the water has reduced. Remove from heat.
5. Spray a glass 9″x12″ dish with cooking spray and pour enchilada sauce until the bottom of the pan is covered (~1/4 cup).
6. Fill tortillas up with chicken mixture and cheese, placing them into the pan. Make sure to place the tortillas with the folded part facing down. Continue until pan is full or chicken mixture runs out.
7. Pour rest of enchilada sauce over the top of enchiladas (I don’t usually end up suing the entire 28 oz can). Just pour until all tortillas are covered. Then sprinkle cheese on top of all tortillas.
8. Bake in oven for 35-45 minutes, depending. You’ll want the cheese to be melted and the tortillas to be a little crispy!
9. Top with green onions and serve!
10. OR – let cool and then cover with tin foil to refrigerate for eating later, which is what we do! We put in the air fryer (straight out of the fridge) at 350 for 5-6 minutes and they’re perfect!

Here’s what they look like when we pull them out of the air fryer – so perfectly crispy!

Recipe Credit: I originally found this recipe from The Savvy Spoon blog.