Description
A quick and comforting enchilada recipe using rotisserie chicken, cheesy filling, and a creamy sauce, perfect for busy weeknights and casual gatherings.
Ingredients
Scale
- 3 cups shredded rotisserie chicken (skin removed, bones discarded)
- 8 medium flour tortillas (soft and pliable)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 ½ cups enchilada sauce (mild to medium heat)
- ½ cup sour cream
- ½ cup diced onions (white or yellow, finely chopped)
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Small handful fresh cilantro, chopped (optional, for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Shred the rotisserie chicken, removing skin and bones, to get about 3 cups of bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Sauté diced onions for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant.
- In a large bowl, combine shredded chicken, sautéed onions and garlic, 1 cup shredded cheese, ½ cup enchilada sauce, sour cream, cumin, chili powder, salt, and pepper. Mix well, adding more sauce if needed for moisture.
- Warm tortillas in the microwave wrapped in a damp paper towel for 20-30 seconds or heat briefly in a dry skillet to make rolling easier.
- Spoon about ½ cup of the filling onto the center of each tortilla, roll tightly, and place seam-side down in a 9×13 inch baking dish.
- Pour the remaining 1 cup enchilada sauce evenly over the rolled tortillas and sprinkle the remaining 1 cup shredded cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Let the enchiladas rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
Notes
Warm tortillas before rolling to prevent cracking. If sauce is too thick, thin with chicken broth. For a crispier top, broil for 2-3 minutes at the end but watch closely to avoid burning. Can be made dairy-free or gluten-free with substitutions. Assembled enchiladas can be refrigerated up to 24 hours before baking or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4
- Sodium: 700
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
Keywords: enchiladas, rotisserie chicken, cheesy enchiladas, quick dinner, easy Mexican recipe, weeknight meal, comfort food