Rotisserie Chicken Enchiladas
Quick and flavorful rotisserie chicken enchiladas that make weeknight dinners easy and delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 flour or corn tortillas
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 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
- Preheat the oven to 375°F (190°C). 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 rotisserie chicken along with ground cumin, chili powder, and paprika. Stir and incorporate the spices.
- Stir in a few spoonfuls of enchilada sauce to keep the filling moist.
- Warm the tortillas for easier rolling.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Spoon the chicken filling onto each tortilla, sprinkle with cheese, roll them up tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas, sprinkle more cheese on top.
- Bake in the preheated oven for 20-25 minutes until the cheese bubbles and turns golden brown.
- Let the dish rest for a few minutes before serving.
Notes
Consider adding black beans or corn to the filling for extra flavor and texture. Letting the enchiladas rest after baking helps meld the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://sousviderecipe.com/rotisserie-chicken-enchiladas/