Easy Cheesy Rotisserie Chicken Enchiladas
A quick and easy recipe featuring shredded rotisserie chicken, melted cheese, and enchilada sauce rolled in tortillas and baked to bubbly perfection. Perfect for busy weeknights or last-minute dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 8 to 10 flour tortillas, 8-inch size
- 2 cups shredded Mexican blend or cheddar cheese
- 2 cups enchilada sauce (store-bought or homemade, medium-spicy)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup sour cream (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- A handful fresh cilantro, chopped (optional garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until translucent and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder, toasting for about 20 seconds to release aromas.
- Add shredded rotisserie chicken to the skillet and toss to coat with onion and spices. Cook for 2-3 minutes until warmed through.
- Mix in sour cream (if using) and 1 cup shredded cheese. Stir until cheese melts slightly and mixture is creamy. Season with salt and pepper to taste.
- Pour about ½ cup enchilada sauce evenly over the bottom of the prepared baking dish.
- Lay out a tortilla on a flat surface, spoon about ⅓ cup of the chicken mixture down the center, then roll it up tightly and place seam-side down in the dish.
- Repeat with remaining tortillas and filling, arranging them snugly side by side.
- Top the rolled enchiladas with the remaining 1 cup enchilada sauce, spreading evenly over the surface.
- Sprinkle the remaining 1 cup shredded cheese over the sauced tortillas.
- Bake uncovered in the preheated oven for 20-25 minutes until cheese is bubbly and golden brown around the edges.
- Let cool for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
Notes
Warm tortillas wrapped in a damp paper towel in the microwave for 20 seconds to prevent cracking when rolling. Avoid overfilling tortillas to keep them from falling apart. Add a splash of water or extra enchilada sauce before baking if enchiladas start to dry out. Leftovers reheat well in the oven at 350°F for 10 minutes to restore texture.
Nutrition
- Serving Size: About 2 rolled torti
- Calories: 475
- Sugar: 3
- Sodium: 700
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
Keywords: enchiladas, rotisserie chicken, cheesy, quick dinner, easy recipe, Mexican, weeknight meal