Easy Rotisserie Chicken Enchiladas for a Cozy Family Dinner

This Easy Rotisserie Chicken Enchiladas recipe is a comforting dish perfect for a family dinner.

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Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings: 4 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 whole Rotisserie Chicken Shredded
1 medium Onion Chopped
2 cloves Garlic Minced
1 teaspoon Cumin
1 teaspoon Chili Powder
1 teaspoon Paprika

For the Tortillas

8 pieces Tortillas Corn for gluten-free options

For the Sauce

2 cups Enchilada Sauce Store-bought or homemade

For the Cheese

1 cup Cheddar Cheese Shredded
1 cup Monterey Jack Cheese Shredded

Equipment

skillet
baking dish
microwave

Method

Step-by-Step Instructions

Shred the rotisserie chicken using two forks and set aside.
In a skillet over medium heat, sauté chopped onions and minced garlic in oil until translucent.
Mix the shredded chicken with sautéed onions, garlic, cumin, chili powder, paprika, and some enchilada sauce.
Warm tortillas in a skillet or microwave to make them pliable.
Preheat your oven to 375°F (190°C) and spread a layer of enchilada sauce in a baking dish.
Assemble enchiladas by placing filling in warmed tortillas and rolling them up.
Top the rolled enchiladas with remaining sauce and cheese.
Bake for 20-25 minutes until bubbly and golden, then let rest for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Warm tortillas before rolling to prevent tearing. Adjust spice levels to your preference. Leftover enchiladas can be stored in the fridge for up to 3 days or freezer for up to 2 months.

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