Description
A quick and easy chicken enchilada recipe using shredded rotisserie chicken and canned enchilada sauce for a fast weeknight meal.
Ingredients
Scale
- 2 cups shredded cooked chicken (from a rotisserie chicken)
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 cup shredded Monterey Jack cheese
- 8 (6-inch) corn tortillas
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a medium bowl, mix the shredded chicken, half of the enchilada sauce, and the diced green chiles.
- Warm the tortillas for 30 seconds in the microwave to make them pliable.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the shredded cheese evenly over the enchiladas.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve topped with sour cream and fresh cilantro.
Notes
- Use flour tortillas if you prefer a softer texture.
- Add a can of black beans to the chicken filling for extra protein.
- Top with sliced avocado or diced tomatoes.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg