Rotisserie Chicken Enchiladas
These simple yet irresistible rotisserie chicken enchiladas are about as quick as the traditional rolled Mexican favorite can get! I count on this straightforward method and ingredient list to make enchiladas possible even when time is short.
Ingredients
- 2-3 cups shredded rotisserie chicken
- 1 and 3/4 cups enchilada sauce about 15 ounces, see note
- 1 (4 ounce) can green chiles mild or medium
- 1 and 1/4 cups shredded Mexican cheese
- 6-8 large tortillas see note on flour vs. corn
- 1/3 cup crumbled Cotija optional
- sour cream, avocado, cilantro, guacamole, chopped tomatoes, etc. to serve
Instructions
- Pull meat off the rotisserie chicken into bite-sized shreds, discarding the skin. You can do this several days ahead of time, if you like, and store tightly covered in the fridge.2-3 cups shredded rotisserie chicken
- Preheat the oven to 350°F and pour about 1/4 cup of the enchilada sauce into the bottom of a medium baking dish. (9x13-inch, 8x11-inch, or even a large skillet tend to work well.) Spread the sauce in a thin layer across the bottom.1 and 3/4 cups enchilada sauce
- To make the filling, combine shredded chicken, another 3/4 cup of the enchilada sauce, green chiles, and 3/4 cup of shredded Mexican cheese in a large bowl. Stir well to combine.1 (4 ounce) can green chiles, 1 and 1/4 cups shredded Mexican cheese
- To assemble, take one tortilla at a time and fill with about 1/3 cup of the chicken mixture. Roll up tightly and place in the baking dish, seam side down. Repeat with the remaining tortillas, tucking them snugly into the pan.6-8 large tortillas
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle remaining shredded cheese on top, followed by the Cotija if using.1/3 cup crumbled Cotija
- Bake for 18-20 minutes, until the sauce is bubbly and the cheese melted. Let rest for about 5 minutes, then top as desired and serve.sour cream, avocado, cilantro, guacamole, chopped tomatoes, etc.
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Notes
- Enchilada Sauce: I love homemade enchilada sauce best, especially because then you can adapt it to include more or less heat, but have also had good results from Siete Foods and other store-bought brands.
- Shredded Mexican Cheese: Freely substitute cheddar, Monterey Jack, Colby Jack, or any other mix that you like.
- Cotija: Cotija is a crumbly white Mexican cheese that is a bit salty and extremely delicious. It’s often sold in a wedge. It’s a nice finishing touch on top of the enchiladas but not necessary if hard to find.
- Tortillas: Corn tortillas are the traditional choice for enchiladas, but flour can be a bit easier to work with and to roll without breaking. You can always go the extra mile and quickly sear each tortilla in a hot skillet slicked lightly with cooking oil. Doing this before rolling forms a barrier that keeps the tortilla crisp as it bakes, and warm tortillas are generally more pliable and easy to roll.
- Storage/Reheating: Leftover enchiladas keep well in the fridge for at least 3 days and can be warmed in the oven or in the microwave.
Nutrition Estimate
Calories: 267 kcal, Carbohydrates: 18 g, Protein: 26 g, Fat: 10 g, Saturated Fat: 4 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 3 g, Cholesterol: 67 mg, Sodium: 853 mg, Potassium: 230 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 633 IU, Vitamin C: 1 mg, Calcium: 298 mg, Iron: 2 mg