Description
Simple Rotisserie Chicken Enchiladas are a quick and flavorful meal combining tender shredded rotisserie chicken with smoky enchilada sauce, melty cheese, and warm tortillas. Perfect for busy weeknights or gatherings, this easy recipe delivers comforting, cheesy enchiladas with bold yet mild flavors that everyone can enjoy.
Ingredients
Scale
Main Ingredients
- 2 cups shredded rotisserie chicken
- 8 flour or corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the filling: Shred the rotisserie chicken into bite-size pieces and sauté the finely chopped onions and garlic in a skillet until fragrant and translucent. Add the shredded chicken, chili powder, cumin, and a pinch of salt, stirring well to coat the chicken evenly with the spices.
- Warm the tortillas: Gently warm the tortillas in a dry skillet or microwave until they are flexible and pliable to prevent tearing when rolling.
- Assemble the enchiladas: Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with shredded cheese, then roll up tightly and place seam side down in a baking dish lined lightly with enchilada sauce.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are all covered to stay moist during baking, then sprinkle the leftover cheese on top for a golden crust.
- Bake to perfection: Bake the enchiladas in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is melted, bubbly, and slightly browned.
Notes
- Use warm tortillas to prevent cracking and help roll enchiladas smoothly.
- Do not overfill tortillas to avoid bursting during baking.
- Consider making your own enchilada sauce for enhanced flavor using tomato sauce, chili powder, and garlic.
- Let the baked enchiladas rest for 5 minutes before serving to allow the sauce to set.
- Cover the baking dish with foil for the first 15 minutes, then uncover to brown the cheese perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: rotisserie chicken, enchiladas, quick dinner, Mexican, cheesy enchiladas, easy recipe, weeknight meal