Description
Looking for a quick and delicious dinner option? This easy rotisserie chicken enchilada recipe is the answer! In just 30 minutes, you can whip up a creamy, cheesy dish that’s perfect for busy weeknights. Packed with layers of flavor from shredded rotisserie chicken, tangy sour cream, and zesty green enchilada sauce, these enchiladas are sure to impress your family and friends. Whether you’re hosting a gathering or just need a satisfying meal for the family, this recipe is versatile and customizable to fit your taste. With minimal cleanup thanks to one baking dish, you’ll enjoy every bite without the hassle of long prep times.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 can (10 oz) green enchilada sauce
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a medium pan over medium heat, melt butter and whisk in flour until bubbling. Gradually add chicken broth and green enchilada sauce; stir until thickened.
- Mix in sour cream, green chilies, garlic powder, onion powder, cumin, salt, and black pepper until well combined.
- In a bowl, combine shredded chicken with half of the cheese; mix thoroughly.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in the baking dish.
- Pour the sauce evenly over the rolled enchiladas and sprinkle with remaining cheese.
- Bake for about 20 minutes or until cheese is melted and bubbly.
- Serve warm with optional garnishes like cilantro or diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 180g)
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Keywords: For added spice, incorporate jalapeños or use spicier enchilada sauce. Feel free to swap out Monterey Jack cheese for cheddar or pepper jack to experiment with flavors. Make ahead by prepping ingredients in advance and refrigerating before baking.