Rotisserie Chicken Enchiladas Recipe
Easy rotisserie chicken enchiladas recipe is here. Use store bought precooked whole or leftover chicken to make this Mexican 30 minute meal.
Servings: 4
Ingredients
- 1 whole rotisserie chicken bones removed, shredded, or about 3 cups of leftover chicken
- 24 oz enchilada sauce
- 4 oz diced chiles
- 8 oz cheddar cheese
- 8 oz cream cheese
- 8-10 medium tortillas flour or corn
Instructions
- Preheat oven to 375 degrees F. Pour 1/3 of your can of enchilada sauce into the bottom to coat.
- Put rotisserie chicken into a gallon freezer bag, seal and press with your fingers to loosen bones. Or use a knife to remove meat from bones and shred or chop into large bite size pieces.
- In a bowl put your block of cream cheese and microwave for 40 seconds to soften it. Combine with diced chicken and chiles, fold together so everything is coated nicely.
- Lay 1-2 medium (taco size) tortillas down and fill the middle. Roll up so it closes, flip over and put into pan with sauce with the seam side down so it doesn't unravel.
- Pan should fit 8 snuggly from one end to the other, could fit one on the side if you move them all to one side.
- Sprinkle half your cheese on top. Pour remaining sauce over the top so every bit is wet with it. Then sprinkle on remaining shredded cheese on top.
- Bake at 375 F for 20 minutes, then increase temp to 425 F for 4-5 minutes to brown the top. Enjoy warm with sour cream and/or a dollop of guacamole on the top.
Nutrition
Serving: 2oz | Calories: 686kcal | Carbohydrates: 49g | Protein: 25g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 2468mg | Potassium: 247mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2497IU | Vitamin C: 6mg | Calcium: 552mg | Iron: 4mg