Description
Delicious chicken enchiladas made with rotisserie chicken, topped with cheese and enchilada sauce for a family favorite meal.
Ingredients
Scale
- 1 whole rotisserie chicken, shredded (about 2–3 cups cooked chicken)
- 10 oz diced tomatoes with green chilies, drained (Ro-Tel brand)
- 10 oz enchilada sauce, divided (Old El Paso recommended)
- 1 cup shredded cheese, divided (cheddar or Monterey Jack)
- 8 large burrito-sized flour tortillas
- 0 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F.
- Shred the rotisserie chicken into bite-sized pieces, discarding skin and bones. Place in a large mixing bowl.
- Add the drained diced tomatoes with green chilies, half of the enchilada sauce (about 5 oz), and three-quarters cup of shredded cheese to the bowl. Mix until well combined.
- Pour the remaining enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly.
- Lay one tortilla flat and spoon about one-third to one-half cup of the chicken mixture down the center.
- Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas and filling, placing enchiladas snugly against each other in the dish.
- Sprinkle the remaining three-quarters cup of shredded cheese evenly over the top of all enchiladas.
- Bake uncovered for 25 to 30 minutes until cheese is melted, bubbly, and starting to brown.
- Let rest for 5 minutes, then garnish with fresh chopped cilantro before serving.
Notes
- For extra flavor, try adding black beans or corn to the chicken mixture.
- You can substitute the chicken with shredded beef or pork if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg