Hey there, friends!
Looking for a dinner idea that’s packed with flavor and super easy? I’ve got you covered!
Today, I’m sharing my go-to recipe for rotisserie chicken enchiladas.
It’s a total game changer—using store-bought chicken saves you time, and they taste amazing.
These enchiladas are cheesy, saucy, and oh so satisfying.
Grab your ingredients, and let’s get rolling!
Possible Ingredient Alternatives
Rotisserie chicken can be replaced with shredded cooked turkey, tofu, or jackfruit for vegetarian options. These alternatives provide similar texture and protein content. Adjust seasoning as needed to match the flavor profile of rotisserie chicken. Rotel tomatoes can be substituted with a mixture of diced tomatoes and canned green chilies, or fresh diced tomatoes and jalapeños for a fresher taste. This allows for control over spice levels and accommodates preferences for less processed ingredients. Large burrito-sized tortillas can be swapped with corn tortillas for a gluten-free option, or lettuce wraps for a low-carb alternative. If using corn tortillas, consider dipping them in warm enchilada sauce before filling to improve pliability and prevent cracking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 60-70 g
- Carbohydrates: 100-110 g
Ingredients
For the filling:
- 1 rotisserie chicken (shredded, about 2-3 cups cooked chicken)
- 1 can diced tomatoes with green chilies (drained, I use Ro-Tel)
- 1/2 can enchilada sauce
- 3/8 cup shredded cheese (cheddar or Monterey Jack works well)
For the assembly and topping:
- large burrito-sized tortillas (flour tortillas are recommended for flexibility)
- 3/8 cup shredded cheese
- 2/3 can enchilada sauce (use a good quality brand like Old El Paso)
For the garnish:
- fresh cilantro (chopped for garnish and added freshness)
Step 1: Prepare the Ingredients
Begin by preheating the oven to the required temperature for baking the enchiladas.
While the oven is heating up, shred the rotisserie chicken and place it into a large mixing bowl.
Add one can of diced tomatoes with green chilies and one can of enchilada sauce to the shredded chicken.
Mix in half of the shredded cheese with this chicken mixture until everything is well combined.
Step 2: Prepare the Baking Dish
Pour about one-third of a second can of enchilada sauce into the bottom of a 9×13 baking dish.
This will help prevent the tortillas from sticking and add extra flavor to the enchiladas.
Step 3: Fill and Roll the Tortillas
Place a large tortilla on a flat surface.
Use tongs to scoop some of the chicken mixture and place it in the center of the tortilla.
Fold the tortilla by tucking the back end and rolling it tightly.
Place the rolled tortilla seam-side down in the prepared baking dish.
Repeat this filling and rolling process with the remaining tortillas and chicken mixture.
Step 4: Top and Bake the Enchiladas
Once all the tortillas are arranged seam-side down in the baking dish, pour the remaining two-thirds of the enchilada sauce over the top, spreading it evenly to cover all the enchiladas.
Sprinkle the remaining shredded cheese generously over the enchiladas.
Bake in the preheated oven for about 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.
Step 5: Finish and Serve
After baking, remove the enchiladas from the oven and garnish with freshly chopped cilantro for a burst of flavor and color.
Use a spatula to carefully separate the enchiladas from the edges of the dish, which will make serving easier.
Serve the enchiladas hot and enjoy!
