Simple Rotisserie Chicken Enchiladas
These simple enchiladas filled with rotisserie chicken and topped with cheese are a quick and comforting dish 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: Gluten-Free, Simple
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 2 cups enchilada sauce
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 8 corn or flour tortillas
- 1/4 cup chopped onions (optional)
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded chicken, 1 cup of enchilada sauce, and half of the cheese. Season with salt and pepper and stir until well blended.
- Fill each tortilla with a portion of the chicken mixture, roll tightly, and place seam side down in a greased baking dish.
- Assemble by pouring the remaining enchilada sauce over the filled tortillas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for about 20 minutes, until the cheese is bubbly and golden.
- Garnish with chopped onions and cilantro, if desired.
- Serve warm and enjoy!
Notes
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg