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Rotisserie Chicken Enchiladas
Start with rotisserie chicken and this enchilada recipe becomes a breeze to make in one bowl!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
503 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 rotisserie chicken
- 2 10 ounce enchilada sauce canned
- 10 ounce diced tomato drained, canned
- 10 ounce green chili drained, canned
- 1 ½ cups cheddar cheese shredded
- 8 flour tortillas burrito sized
- sour cream for serving
- cilantro for garnish
Instructions
Prep:
- Preheat the oven to 350F and spray or grease a 9x13 baking dish.
- Remove the meat from the rotisserie chicken and place it directly into a large bowl, you’ll need a minimum of 4 cups of cooked, shredded rotisserie chicken, more if you want to stuff the enchiladas more. Use a hand mixer to finely shred it in under a minute.
Cup of Yum
Assemble:
- Pour a third of a can, about ½ cup, of enchilada sauce in the baking dish. Move it around to distribute and coat the bottom of the baking dish.
- Pour 1 10-ounce can of enchilada sauce over the shredded chicken, the drained tomatoes and green chilies, and 1 cup of shredded cheese. Mix well to combine.
- Place a tortilla on a flat surface, top with ½ cup of the chicken mixture, placing it in the middle of the tortilla, and roll it up tightly as possible. Place it in the baking dish, seam-side down. Repeat this process with the remaining tortillas.
- Pour the remaining sauce from the can over the tops of the enchiladas and spread it evenly using the back of a spoon. Sprinkle the remaining ½ cup of shredded cheese on top.
Bake:
- Cover the enchiladas with foil and bake in the preheated oven for 20 to 25 minutes, removing the foil during the last 5 minutes of cooking, until the sauce on the sides is hot and bubbly.
- Remove it from the oven and let the enchiladas rest for 5 minutes before serving. Top with sour cream, cilantro, and your favorite toppings.
Storage:
- Refrigerate any leftover chicken enchiladas in an airtight container for up to 3 days. Warm up in the microwave, for 1 to 2 minutes.
Nutrition Information
Serving
2 enchiladas
Calories
503kcal
(25%)
Carbohydrates
16g
(5%)
Protein
83g
(166%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
223mg
(74%)
Sodium
2327mg
(97%)
Potassium
872mg
(19%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1159IU
(23%)
Vitamin C
9mg
(10%)
Calcium
234mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 503
% Daily Value*
| Serving | 2 enchiladas | |
| Calories | 503kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 83g | 166% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 223mg | 74% |
| Sodium | 2327mg | 97% |
| Potassium | 872mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1159IU | 23% |
| Vitamin C | 9mg | 10% |
| Calcium | 234mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.