Description
Creamy, cheesy rotisserie chicken enchiladas perfect for weeknight dinners, embodying warmth and togetherness.
Ingredients
Scale
- 1 rotisserie chicken
- 1 cup sour cream
- 1 cup salsa verde or enchilada sauce
- 1 cup Monterey Jack cheese, shredded
- 6 flour tortillas
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or chives for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Shred the rotisserie chicken in a bowl.
- Mix the salsa verde or enchilada sauce with cumin, salt, and pepper.
- Toss the shredded chicken with the sauce mix until well coated.
- Fill a flour tortilla with the chicken and Monterey Jack cheese.
- Roll the tortilla tightly and place it seam-side down in a baking dish.
- Repeat until the baking dish is full.
- Pour any remaining sauce over the top of the tortillas.
- Sprinkle extra Monterey Jack cheese on top.
- Bake for 25-30 minutes until cheese is bubbling and golden brown.
Notes
Garnish with fresh herbs like cilantro or chives for brightness. Use low-fat sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: enchiladas, rotisserie chicken, weeknight dinner, creamy, easy recipe