Description
This Rotisserie Chicken Enchilada recipe turns a pre-cooked rotisserie chicken into a quick, cheesy, and crowd-pleasing meal with minimal effort.
Ingredients
For the Enchilada Filling:
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 (10-ounce) can red enchilada sauce
1 (4-ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
1/2 cup sour cream or Greek yogurt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
For Assembly:
8–10 (8-inch) flour or corn tortillas
1 (10-ounce) can red enchilada sauce (for the pan)
1 1/2 cups shredded Mexican blend cheese
Optional toppings: chopped cilantro, diced red onion, extra sour cream
Instructions
1. Preheat oven to 375°F (190°C) and spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.
2. In a large bowl, mix shredded chicken, 1 can enchilada sauce, green chiles, 1 cup Monterey Jack cheese, sour cream, cumin, garlic powder, salt, and pepper.
3. Warm tortillas in microwave or skillet until pliable.
4. Fill each tortilla with 1/3 to 1/2 cup chicken mixture, roll tightly, and place seam-side down in the dish.
5. Pour remaining enchilada sauce over tortillas and sprinkle with 1 1/2 cups Mexican blend cheese.
6. Bake 20-25 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
Warm tortillas to prevent cracking.
Do not overfill tortillas to avoid spills.
Let enchiladas rest after baking to set the sauce.
Can customize with green sauce, black beans, or extra vegetables.
Freeze unbaked enchiladas up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg