Rotisserie Chicken Enchiladas
A quick and cheesy weeknight dinner using pre-cooked rotisserie chicken and zesty enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
1 Rotisserie chicken, shredded
12 Corn tortillas
2 cups Enchilada sauce
3 cups Monterey Jack cheese, shredded
1 can Diced green chiles
1/2 cup Sour cream
Fresh cilantro for garnish
Lime wedges
Instructions
1. Preheat oven to 375°F (190°C).
2. Mix chicken with 1/2 cup sauce, chiles, and 1 cup cheese.
3. Soften tortillas in the microwave for 30 seconds.
4. Dip tortillas in sauce, fill with chicken, and roll up.
5. Place in dish and top with remaining sauce and cheese.
6. Bake for 20 minutes until bubbling.
Notes
Use flour tortillas for a softer texture.
Make ahead and refrigerate up to 24 hours.
Serve with rice and beans for a full meal.