Rotisserie Chicken Enchiladas
These easy Rotisserie Chicken Enchiladas are the ultimate weeknight comfort food, made with juicy shredded chicken, melty cheese, sour cream and your favourite enchilada sauce. A minimal prep recipe that's sure to become a family favourite!
Servings: 4
Calories: 628kcal
Ingredients
- 3 cups shredded rotisserie chicken
- 1 ½ cups shredded Mexican-style cheese, divided can sub cheddar or other hard cheese that melts well
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 (10-ounce) can red enchilada sauce, shaken well and divided in half
- 1 (4-ounce) can chopped green chiles
- 8 medium-sized flour tortillas
- Optional garnishes: Chopped cilantro, red onion, sour cream, sliced avocado
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch casserole dish with cooking spray.
- In a large bowl, mix the shredded chicken, 1 cup of the cheese, sour cream, cumin, chili powder, salt, half of the enchilada sauce and green chiles until fully combined.
- Spread a few spoonfuls of the chicken mixture onto one side of each tortilla, roll them up, and place seam side down in the greased casserole dish.
- Pour the remaining enchilada sauce evenly over the top of the enchiladas. And sprinkle the remaining ½ cup of cheese over the sauce.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let sit for 5 minutes, then serve with your chosen garnishes. Store any leftovers in an airtight container in the refrigerator and eat within 3 days.
Video
Notes
- Prep ahead: You can assemble the enchiladas up to a day before you plan to bake them. Follow the recipe until step 4, then cover and place in the refrigerator. Remove from the refrigerator about 20 minutes before baking, then cover with aluminum foil and bake for 30 minutes. Uncover and bake another 10 minutes or until fully heated through (an instant read thermometer should read 165°F when inserted in the middle of an enchilada).
- Reheating: heat in the microwave for 2-3 minutes, or until fully heated through to 165°F for food safety reasons.
- Nutrition estimate is for 2 enchiladas without garnishes.
Nutrition
Calories: 628kcal | Carbohydrates: 42g | Protein: 49g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 156mg | Sodium: 2151mg | Potassium: 591mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1295IU | Vitamin C: 12mg | Calcium: 500mg | Iron: 4mg
