Description
Hearty rotisserie chicken enchiladas filled with shredded chicken, spices, and gooey cheese, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Shred the rotisserie chicken into bite-sized pieces.
- Sauté the chopped onions and minced garlic in a skillet over medium heat until fragrant.
- Add the shredded chicken along with ground cumin, chili powder, and paprika.
- Stir in a few spoonfuls of enchilada sauce to keep the filling moist.
- Warm the tortillas in a dry pan or microwave for about 20 seconds each.
- 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.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Bake in the preheated oven 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
Serve with a sprinkle of fresh cilantro and sides like sour cream or guacamole. Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: enchiladas, rotisserie chicken, Mexican cuisine, comfort food