Simple Rotisserie Chicken Enchiladas
Quick and easy enchiladas made with rotisserie chicken, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup chopped onions (optional)
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, 1 cup of enchilada sauce, and chopped onions (if using) in a large bowl. Mix until well combined and season with salt and pepper to taste.
- Fill a tortilla with the chicken mixture, rolling it up tightly, and place it seam-side down in a baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re well covered.
- Sprinkle shredded cheese on top of the sauced enchiladas.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with chopped cilantro if desired.
Notes
These enchiladas can be paired with Mexican rice, black beans, or avocado salad. They freeze well if unbaked.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 50mg