Rotel Enchiladas Con Pollo Chicken Enchiladas
Dive into the bold and comforting flavors of Rotel Enchiladas Con Pollo, a mouthwatering take on classic chicken enchiladas. This recipe combines tender shredded chicken with the zesty kick of Rotel diced tomatoes and green chilies, wrapped in soft flour tortillas and smothered in a rich, creamy enchilada sauce. A melty blend of cheddar and Monterey Jack cheeses brings these enchiladas to life, while aromatic spices like cumin, chili powder, and garlic powder infuse every bite with vibrant Tex-Mex flair. Ready in under an hour and perfect for feeding a hungry crowd, these cheesy, oven-baked enchiladas are beautifully finished with a sprinkle of fresh cilantro. Serve them with your favorite toppings, such as sour cream, guacamole, or a squeeze of lime, to take this flavorful meal to the next level!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 8 medium-sized Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Sour cream
- 1 can (10.5 oz) Cream of chicken soup
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 tablespoon Olive oil
- 2 tablespoons Chopped cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, combine the shredded chicken, the can of Rotel diced tomatoes and green chilies (drain excess liquid), 1 cup of shredded cheddar cheese, chili powder, garlic powder, cumin, salt, and black pepper. Stir until well incorporated.
In a separate bowl, whisk together the sour cream, cream of chicken soup, and 1/2 cup of shredded Monterey Jack cheese to create the creamy enchilada sauce.
Lightly grease a 9x13-inch baking dish with the olive oil. Spread 1/2 cup of the enchilada sauce evenly on the bottom of the dish.
Lay out one flour tortilla at a time. Place about 1/3 cup of the chicken mixture into the center of the tortilla. Roll the tortilla tightly and place it seam-side-down in the prepared baking dish.
Repeat with the remaining tortillas and chicken mixture, arranging the rolled tortillas snugly in the dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with chopped cilantro before serving.
Serve warm and enjoy with optional toppings like extra sour cream, guacamole, or fresh lime wedges.
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 7964 mg | 346% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 30.3 g | ||
| Protein | 350.7 g | 701% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 3597 mg | 277% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2756 mg | 59% | |
*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.
