Description
Hearty and comforting rotisserie chicken enchiladas packed with flavor and smothered in cheese.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 flour or corn tortillas
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (a blend of cheddar and Monterey Jack)
- 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
- Shred the rotisserie chicken into bite-sized pieces.
- In a skillet over medium heat, sauté the chopped onions and minced 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.
- Gently warm the tortillas in a dry pan or microwave for about 20 seconds each to make them pliable.
- 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.
- Sprinkle additional shredded cheese on top for a cheesy crust.
- 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
For extra flavor, consider adding diced peppers or corn to the filling. Pair with crisp salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, rotisserie chicken, comfort food, Mexican recipes, easy dinner
