Rotisserie Chicken Enchiladas

Nutriscore Rating: 58/100

Transform your weeknight dinner routine with these irresistible Rotisserie Chicken Enchiladas, a quick and flavorful Mexican-inspired dish that's perfect for busy evenings. Made with tender, shredded rotisserie chicken, these enchiladas are seasoned to perfection with smoky cumin, paprika, and garlic powder, then rolled in soft tortillas and smothered in rich red enchilada sauce. Topped with a generous layer of melted Mexican blend cheese, they bake to bubbly, golden perfection in just minutes. Garnished with fresh cilantro and green onions, this dish offers a balance of hearty, comforting flavors and zesty freshness. With minimal prep time and restaurant-worthy results, these enchiladas are an easy crowd-pleaser the whole family will love. Perfect for leftovers or serving with sides like guacamole or a crisp salad, this recipe hits all the right notes for a satisfying meal.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 1 whole (shredded, bones discarded) Rotisserie chicken
• 8 small Flour or corn tortillas
• 2 cups Red enchilada sauce
• 2 cups Mexican blend cheese (shredded)
• 0.5 cup Sour cream
• 0.25 cup (chopped, for garnish) Cilantro
• 0.25 cup (sliced, for garnish) Green onions
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 tablespoon Olive oil or cooking spray

📝 Instructions

10 steps

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

2. Shred the meat from the rotisserie chicken into bite-sized pieces, discarding the skin and bones. Place the shredded chicken in a large bowl.

3. Season the shredded chicken with ground cumin, paprika, and garlic powder. Mix well until the spices are evenly distributed.

4. Add 1/2 cup of enchilada sauce, 1/2 cup of shredded Mexican blend cheese, and sour cream to the seasoned chicken. Stir to combine.

5. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

6. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated.

7. Sprinkle the remaining 1 1/2 cups of shredded cheese evenly over the top of the enchiladas.

8. Cover the baking dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

9. Remove the enchiladas from the oven and let them cool for 5 minutes before serving.

10. Garnish with chopped cilantro and sliced green onions before serving. Optionally, serve with additional sour cream or guacamole on the side.

Nutrition Facts

1 serving (462.8g)

Calories		935
% Daily Value*
Total Fat		52.8 g	68%
	Saturated Fat	20.4 g	102%
	Polyunsaturated Fat	2.3 g
Cholesterol		248 mg	83%
Sodium		2656 mg	115%
Total Carbohydrate		53.7 g	20%
	Dietary Fiber	2.3 g	8%
	Total Sugars	7.9 g
Protein		62.5 g	125%
Vitamin D		0.3 mcg	2%
Calcium		563 mg	43%
Iron		6.0 mg	33%
Potassium		621 mg	13%

*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.

Source of Calories

Fat: 1907 cal (50.6%%)

Protein: 1002 cal (26.6%%)

Carbs: 862 cal (22.9%%)