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Rotisserie Chicken Enchiladas

Rotisserie Chicken Enchiladas
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These Rotisserie Chicken Enchiladas offer a quick, flavorful, and family-friendly Mexican-inspired meal combining tender shredded rotisserie chicken, bold spices, melty cheese, and rich enchilada sauce wrapped in soft tortillas. Perfect for busy weeknights or gatherings, they are easy to prepare, customizable, and sure to satisfy everyone’s appetite.

Ingredients

Scale

Main Ingredients

  • 2 cups shredded rotisserie chicken
  • 8 soft flour or corn tortillas
  • 2 cups enchilada sauce (red or green)
  • 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt to taste

Optional Garnishes

  • Fresh cilantro, chopped
  • Sour cream
  • Sliced avocado
  • Cotija cheese
  • Lime wedges

Optional Add-ins & Variations

  • Jalapeños or hot sauce for added spice
  • Dairy-free cheese alternatives (for dairy-free version)
  • Mushrooms or jackfruit (for vegan swap)
  • Bell peppers, corn, or black beans (extra veggies)

Instructions

  1. Prepare the Chicken Filling: Shred the rotisserie chicken into bite-sized pieces. In a skillet, heat a bit of oil and sauté the diced onion and minced garlic until soft and fragrant. Add the shredded chicken along with cumin, chili powder, oregano, and salt. Stir well and warm through for 3-5 minutes to blend the flavors.
  2. Warm the Tortillas: Gently warm the tortillas in a dry pan or microwave just until pliable to prevent cracks and make rolling easier.
  3. Assemble the Enchiladas: Pour a small amount of enchilada sauce into the bottom of a baking dish. Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with shredded cheese, then roll tightly. Place each rolled enchilada seam-side down in the dish.
  4. Top and Bake: Pour the remaining enchilada sauce evenly over the assembled enchiladas. Sprinkle the remaining cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the cheese is melted, bubbly, and the sauce is heated through.
  5. Serve and Enjoy: Allow enchiladas to cool for a few minutes before serving for better cohesion. Garnish with fresh cilantro, sour cream, sliced avocado, cotija cheese, or a squeeze of lime as desired.

Notes

  • Shred Chicken Uniformly to ensure consistent texture and flavor in every bite.
  • Don’t Overfill the tortillas to prevent tearing during rolling.
  • Enhance canned enchilada sauce with a splash of chicken broth or extra spices for richer flavor.
  • Cover the baking dish loosely with foil during most of the bake to keep enchiladas moist, removing foil in the last 5 minutes for bubbly cheese topping.
  • Make Ahead by preparing everything up to baking; refrigerate and bake fresh when ready.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze uncooked or cooked enchiladas wrapped tightly for up to 3 months.
  • Reheat by baking covered at 350°F (175°C) for 15-20 minutes or microwaving for a quicker option.

Nutrition

Keywords: enchiladas, rotisserie chicken, Mexican, quick dinner, easy recipe, family-friendly, baked enchiladas, weeknight meal

Find it online: https://marysplate.com/rotisserie-chicken-enchiladas/