Rotisserie Chicken Enchiladas
Rotisserie Chicken Enchiladas wrap tender chicken in tortillas, smothered in zesty sauce and cheese, offering a quick, comforting twist on Mexican classics for weeknights or gatherings. This simple recipe delivers Mexican-inspired dinners with bold flavors and easy prep.
Ingredients
- 2 cups 300g shredded rotisserie chicken
- 8 corn or flour tortillas 6-inch
- 2 cups 480ml red or green enchilada sauce
- 1 ½ cups 150g shredded cheddar and Monterey Jack cheese blend
- ½ cup 80g diced onion
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- ¼ cup 10g chopped fresh cilantro
- Substitution: Use black beans for chicken; vegan cheese for dairy-free
Instructions
Prep Filling
- I sauté ½ cup onion and 2 cloves garlic in a skillet over medium heat for 3 minutes, then add 2 cups chicken, 1 tsp cumin, 1 tsp chili powder, ½ tsp paprika, and ¼ cup enchilada sauce for these Rotisserie Chicken Enchiladas.
Warm Tortillas
- I warm 8 tortillas in a dry pan or microwave for 20 seconds to make them pliable for these cheesy chicken enchiladas.
Assemble Enchiladas
- I spread ½ cup enchilada sauce in a 9x13-inch dish, fill each tortilla with chicken and a sprinkle of cheese, roll tightly, and place seam-side down for these hearty tortilla dishes.
Add Sauce and Cheese
- I pour 1 ½ cups enchilada sauce over the rolled tortillas and top with 1 ½ cups cheese for this simple recipe’s gooey crust.
Bake Enchiladas
- I bake at 375°F (190°C) for 20–25 minutes until bubbly and golden for these Mexican-inspired dinners.
Serve Hot
- I garnish with ¼ cup cilantro and serve warm for these cheesy chicken enchiladas.
Notes
- Use quality rotisserie chicken for the best flavor.
- Don’t overfill tortillas to prevent tearing and spilling.
- Lightly coat tortillas in enchilada sauce before filling for tenderness and added flavor.
- Layer cheese both inside the filling and on top for maximum cheesiness.
- Let enchiladas rest 5 minutes after baking to help fillings set for easier slicing.
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