Go Back

Rotisserie Chicken Enchiladas

Easy and delicious rotisserie chicken enchiladas perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1 whole Rotisserie chicken, shredded Easy flavor-packed protein base.
  • 1 cup Sour cream Can substitute with Greek yogurt.
  • 1 can Green chiles Can substitute with salsa verde.
  • 1 cup Shredded cheese Use sharp cheddar or pepper jack for spice.
  • 1 cup Corn (optional) Use leftover corn if available.
Enchiladas
  • 8 pieces Tortillas Flour, corn, or wheat tortillas can be used.
  • 2 cups Enchilada sauce Store-bought or homemade.

Method
 

Preparation
  1. Shred the rotisserie chicken and mix it with sour cream, green chiles, and cheese in a large bowl.
  2. If desired, mix in corn or any leftover veggies.
Assembly
  1. Spoon the mixture into each tortilla, roll them up, and place them in a baking dish.
  2. Pour enchilada sauce over the rolled tortillas and top with remaining shredded cheese.
Baking
  1. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
Serving
  1. Serve hot, optionally topped with cilantro or green onions.
  2. A splash of fresh lime over the enchiladas just before serving enhances flavor.

Notes

For leftovers, cool completely and store in a glass container in the fridge for up to 3 days. Can freeze wrapped in foil. Reheat in the oven for best texture.