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–+ servings

Rotisserie Chicken Enchiladas

Delicious and easy-to-make enchiladas filled with tender rotisserie chicken, smothered in a creamy green enchilada sauce, and topped with melted cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups rotisserie chicken, shredded Remove skin and bones before shredding.
  • 1 cup black beans, drained and rinsed Use canned for convenience.
  • 1 cup corn, frozen or canned If using frozen, thaw before adding.
  • 1 cup cheddar cheese, shredded Reserve some for topping.
  • 1 teaspoon cumin For flavor depth.
  • 1 teaspoon chili powder Adjust to taste.
  • 1 tablespoon olive oil For sautéing.
For the Sauce
  • 1 can green enchilada sauce About 10 oz.
  • 1 cup sour cream Use full-fat for creaminess.
  • 1 teaspoon lime juice Freshly squeezed for best flavor.
For Assembly
  • 8 large flour tortillas Can substitute corn tortillas if preferred.
  • 1 cup cheddar cheese, shredded For topping.
  • ¼ cup fresh cilantro, chopped For garnish.

Method
 

Prepare the Filling
  1. In a skillet over medium heat, add olive oil. Once hot, add the shredded rotisserie chicken, black beans, corn, cumin, and chili powder. Stir to combine and cook for about 5 minutes until heated through.
  2. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and combined.
Make the Sauce
  1. In a mixing bowl, combine the green enchilada sauce, sour cream, and lime juice. Mix until smooth and well combined.
Assemble the Enchiladas
  1. Preheat your oven to 350°F (175°C).
  2. Spread a thin layer of the sauce mixture on the bottom of a 9x13 inch baking dish.
  3. Take a tortilla and place about ⅓ cup of the chicken filling in the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  4. Once all enchiladas are in the dish, pour the remaining sauce over the top, ensuring all are covered. Sprinkle the reserved cheddar cheese on top.
Bake
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
  2. Remove from the oven and let sit for 5 minutes before serving. Garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

These enchiladas can be made ahead of time and stored in the refrigerator before baking. Just cover tightly with foil. You can also freeze them before baking for a quick meal later.

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