Description
Quick and delicious chicken enchiladas made with rotisserie chicken, cheese, and flavorful enchilada sauce. Perfect for busy weeknights, this recipe takes just 30 minutes and feeds the whole family. Customize with your favorite toppings!
Ingredients
3 cups cooked, shredded chicken (rotisserie works perfectly)
3 cups red enchilada sauce, divided
2 cups shredded Mexican cheese blend, divided
½ cup sour cream
1 can (4 oz) diced green chiles
½ cup diced onion, sautéed
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
10–12 corn or flour tortillas (8-inch)
Fresh cilantro for garnish
Cooking spray or vegetable oil for dish
Instructions
1. Preheat oven to 375°F and coat a 9×13-inch baking dish with cooking spray. Spread ½ cup enchilada sauce on the bottom.
2. In a large bowl, combine shredded chicken, ½ cup enchilada sauce, 1 cup cheese, sour cream, green chiles, sautéed onion, garlic, cumin, salt, and pepper. Mix well.
3. Warm tortillas if using corn (10 seconds per side in a dry skillet or 30 seconds in microwave wrapped in damp paper towel).
4. Place ⅓ cup filling in the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
5. Pour remaining 2 cups enchilada sauce evenly over all enchiladas, ensuring they’re fully covered.
6. Sprinkle remaining 1 cup cheese over the top.
7. Cover with aluminum foil and bake for 20 minutes.
8. Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden.
9. Let rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
Use rotisserie chicken to save 20 minutes of cooking time.
Warm corn tortillas before rolling to prevent cracking.
Can be assembled 24 hours ahead and refrigerated before baking.
Freezer-friendly: Assemble but don’t bake, wrap tightly, freeze up to 3 months.
Substitute chicken with leftover turkey or use all cheese for vegetarian version.
For spicier enchiladas, add diced jalapeños to the filling or use hot enchilada sauce.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: easy chicken enchiladas, quick enchiladas, chicken enchilada recipe, weeknight dinner, Mexican comfort food, rotisserie chicken recipe, freezer meal