Simple Rotisserie Chicken Enchiladas
A quick and flavorful weeknight comfort food made with shredded rotisserie chicken and a handful of pantry staples.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 soft tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the shredded rotisserie chicken with cumin, garlic powder, salt, and pepper in a bowl.
- Fill a tortilla with the chicken mixture, roll it up, and place seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro if desired and serve warm.
Notes
For a crisper top, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg