Cheesy Rotisserie Chicken Enchiladas
Delightfully creamy and satisfying, these Cheesy Rotisserie Chicken Enchiladas are quick to whip up, making them perfect for busy weeknights or easy entertaining.
Ingredients
Main Ingredients
- 3 cups rotisserie chicken, shredded
- 8 pieces corn tortillas
- 2 cups shredded cheese (cheddar and mozzarella are great)
- 1 can (10 oz) enchilada sauce (red or green based on your preference)
- 1 cup sour cream
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onions and minced garlic, sautéing until soft and fragrant (about 3-4 minutes).
- In the skillet, stir in the shredded rotisserie chicken and salt and pepper to taste. Cook until the mixture is heated through (about 3 more minutes). Remove from heat.
- Warm corn tortillas in a pan or microwave for 15-20 seconds to make them pliable.
Assembly and Baking
- Spoon about 1/4 cup of the chicken mixture into each tortilla. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
- In a bowl, mix the sour cream and enchilada sauce until blended. Pour this sauce over the assembled enchiladas.
- Sprinkle the 2 cups of shredded cheese generously on top.
- Place in the oven and bake for 20-25 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
Always warm your tortillas before filling them to prevent cracking. Feel free to experiment with different cheese blends and add spices to your chicken mix for extra flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.