Description
Delicious and easy chicken enchiladas made with leftover rotisserie chicken, cheese, and enchilada sauce for a quick and satisfying meal.
Ingredients
Scale
- 2 cups shredded cooked chicken (leftover rotisserie works great)
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas (burrito size or regular)
- 1/2 cup diced onions
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, sliced jalapeños
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, 1/2 cup enchilada sauce, shredded cheese, onions, cumin, garlic powder, and salt and pepper until well combined.
- Spread a bit of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle more cheese if desired.
- Bake for 25 to 30 minutes or until heated through and the cheese is bubbly.
- Serve hot topped with optional sour cream, cilantro, or jalapeños.
Notes
You can make a big batch and freeze half for an easy future meal. Adjust the seasoning to taste and don’t skip preheating the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken enchiladas, quick dinner, easy recipe, comfort food, rotisserie chicken