Rotisserie Chicken Enchiladas

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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.

Prep Time12

Cook Time18

Total Time30

Course: Main

Cuisine: Mexican, Tex-Mex

Keyword: rotisserie chicken enchiladas

Servings:

Calories: 267kcal

Author: Monica Lensink

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.

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