Deli Chicken Enchiladas
Transform your weeknight dinner routine with these irresistible Deli Chicken Enchiladas—where convenience meets bold Tex-Mex flavors! Made with tender, shredded rotisserie chicken infused with zesty green chilies, cumin, and garlic, these enchiladas are wrapped in soft flour tortillas, smothered in rich red enchilada sauce, and topped with a bubbling layer of melted Mexican blend cheese. Ready in just 40 minutes, this easy recipe brings restaurant-quality taste to your table with minimal effort. Perfectly customizable with optional cilantro and green onion garnishes, these enchiladas deliver a satisfying mix of creamy, cheesy, and slightly spicy flavors. Serve them fresh from the oven with a dollop of sour cream for a comforting dish the whole family will love!
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Recipe Information
Ingredients
- 3 cups Cooked rotisserie chicken, shredded
- 8 pieces Flour tortillas
- 2 cups Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 0.5 cup Sour cream
- 1 can (4 oz) Canned diced green chilies
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 0.25 cup Fresh cilantro, chopped (optional)
- 0.25 cup Sliced green onions (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, canned diced green chilies, ground cumin, and garlic powder. Stir to combine and heat the mixture for 3-4 minutes. Remove from heat.
Spread about 1/2 cup of the enchilada sauce evenly across the bottom of a 9x13 inch baking dish.
Take a flour tortilla and spoon about 1/3 cup of the chicken mixture down the center. Top with 2 tablespoons of shredded cheese.
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, chicken mixture, and cheese.
Once all the tortillas are rolled and placed in the dish, pour the remaining enchilada sauce evenly over the top, making sure to cover all the tortillas.
Sprinkle the remaining shredded cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with sour cream, chopped cilantro, and sliced green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 12607 mg | 548% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 29.1 g | ||
| Protein | 263.0 g | 526% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2442 mg | 188% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
