Description
Delicious cheesy enchiladas filled with shredded rotisserie chicken, topped with gooey cheese and zesty enchilada sauce, perfect for family gatherings or busy weeknights.
Ingredients
Scale
- 3 cups rotisserie chicken, shredded
- 8 pieces corn tortillas
- 2 cups shredded cheese (cheddar and mozzarella)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 cup sour cream
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F.
- Combine the shredded rotisserie chicken, diced onions, and minced garlic in a mixing bowl.
- Pour half of the enchilada sauce into the bottom of a greased baking dish and spread it evenly.
- Fill each corn tortilla with a generous amount of the chicken mixture, sprinkle with cheese, roll, and place seam side down in the dish.
- Continue until all tortillas are filled and arranged in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Top generously with the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese melts and bubbles.
- Let the dish cool for a few minutes before serving, then slice into portions.
- Serve with a dollop of sour cream and sprinkle with fresh cilantro.
Notes
For added flavor, consider adding spices like cumin or chili powder to the chicken mixture. If you prefer crispier edges, broil the enchiladas for a minute or two after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, rotisserie chicken, Mexican food, cheesy recipe, weeknight dinner
