Description
Rotisserie chicken enchiladas deliver a quick weeknight dinner solution that brings Mexican-inspired comfort right to your table. Shredding store-bought rotisserie chicken and rolling it into warm tortillas with melty cheese creates a delicious meal your family will devour in minutes.
Ingredients
Scale
Protein:
- 2 cups shredded rotisserie chicken
Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Base and Seasoning:
- 1 (10 ounces / 283 grams) can red enchilada sauce
- 8 flour or corn tortillas
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
Supporting Ingredients:
- ½ cup sour cream
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
- Warm olive oil in a small skillet over medium heat for 3-4 minutes. Sauté 1 finely diced small onion and 1 minced garlic clove until soft and fragrant.
- Stir 1 teaspoon ground cumin and 1 teaspoon chili powder into the onion mixture, releasing their aromatic essence.
- Transfer the spiced onion base to a large mixing bowl. Fold in 2 cups shredded rotisserie chicken, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, ½ cup sour cream, and ¼ cup enchilada sauce until thoroughly combined.
- Preheat oven to 350°F (175°C). Gently warm 8 tortillas on a skillet or microwave wrapped in a damp paper towel for 30 seconds to prevent cracking.
- Grease a 9×13 inch baking dish. Spread 2–3 tablespoons of enchilada sauce across the bottom.
- Place ⅓ cup chicken filling along the center of each tortilla. Roll tightly and position seam-side down in the prepared dish.
- Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheddar and Monterey Jack cheese to completely cover the enchiladas.
- Bake uncovered at 350°F (175°C) for 20–25 minutes, until cheese melts and turns golden around the edges.
- Allow enchiladas to rest for 5–10 minutes after removing from the oven.
- Garnish with 2 tablespoons chopped fresh cilantro before serving alongside sour cream or a crisp salad.
Notes
- Swap store-bought rotisserie chicken for freshly roasted or shredded chicken breast to customize flavor and control sodium levels.
- Warm tortillas briefly in a skillet before filling to prevent cracking and make them more pliable for rolling.
- Choose corn tortillas for a gluten-free version, or use whole wheat tortillas for added fiber and nutrition.
- Add extra heat with diced jalapeños or a sprinkle of cayenne pepper if your family enjoys spicier enchiladas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 60 mg