Description
This easy Rotisserie Chicken Enchiladas recipe combines tender shredded rotisserie chicken wrapped in warm tortillas and smothered in flavorful enchilada sauce. It’s a quick, comforting, cheesy, and satisfying Mexican-inspired meal perfect for weeknight dinners, with family-friendly flavors and minimal prep time.
Ingredients
Scale
Main Ingredients
- 2 cups shredded rotisserie chicken
- 8 flour or corn tortillas
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Filling: Shred the rotisserie chicken into bite-sized pieces. In a skillet over medium heat, sauté chopped onions and garlic until fragrant. Add the shredded chicken along with cumin, chili powder, and paprika. Stir in a few spoonfuls of enchilada sauce to keep the filling moist and flavorful.
- Warm the Tortillas: Gently warm the tortillas in a dry pan or microwave for about 20 seconds each to make them pliable and easier to roll without tearing.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Spoon a generous amount of the chicken filling onto each tortilla, sprinkle with shredded cheese, roll it up tightly, and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle additional shredded cheese on top for a cheesy crust.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese bubbles and turns golden brown. Remove from the oven and let rest for a few minutes before serving.
Notes
- Use quality rotisserie chicken for the best flavor.
- Don’t overfill tortillas to prevent tearing and spilling.
- Lightly coat tortillas in enchilada sauce before filling for tenderness and added flavor.
- Layer cheese both inside the filling and on top for maximum cheesiness.
- Let enchiladas rest 5 minutes after baking to help fillings set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg