Are you ready to whip up a delicious meal that will have your family asking for seconds? I know I am! Today, I’m excited to share my Easy Rotisserie Chicken Enchilada Recipe that you can make in just 30 minutes. This recipe is perfect for those busy weeknights when you want something quick yet satisfying. Plus, it’s a fantastic way to use up leftover rotisserie chicken, making it a win-win for your dinner table!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for quick family dinners.
- Uses leftover rotisserie chicken, saving you time and effort.
- Rich, creamy sauce that elevates the flavor of the enchiladas.
- Kid-friendly and sure to please even the pickiest eaters.
- Great for meal prep or freezing for later!
Ingredients
To make these scrumptious enchiladas, you’ll need the following ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 can (10 oz) green enchilada sauce
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup diced green chilies
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create these mouthwatering enchiladas:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a pan over medium heat, melt the butter and whisk in the flour. Cook for about 1 minute until it’s bubbly.
- Gradually whisk in the chicken broth and green enchilada sauce, stirring until the mixture thickens.
- Stir in the sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper until well combined.
- In a separate bowl, combine the shredded chicken with 1/2 cup of shredded cheese.
- Divide the chicken mixture among the tortillas, roll them up, and place them seam-side down in the baking dish.
- Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro or diced tomatoes if desired. Serve warm and enjoy!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your enchiladas turn out perfectly:
- Feel free to customize the filling! You can add black beans, corn, or even some sautéed bell peppers for extra flavor.
- If you love a bit of heat, consider using spicy enchilada sauce or adding jalapeños to the filling.
- For a twist, try using different types of cheese, like pepper jack or cheddar, for a unique flavor.
- These enchiladas are great for meal prep! You can assemble them ahead of time and bake them just before serving.
- Don’t forget to check out my White Chicken Enchiladas for another delicious variation!
How to Serve
These enchiladas are perfect for a cozy family dinner. Serve them with:
- Fresh guacamole and tortilla chips for a crunchy side.
- A simple green salad with a light vinaigrette to balance the richness.
- Some Mexican rice or refried beans for a hearty meal.
- For a refreshing drink, try serving with a classic margarita or a fruity mocktail!
Make Ahead and Storage
If you want to prepare these enchiladas in advance, you can assemble them and store them in the fridge for up to 24 hours before baking. Just cover them tightly with foil. If you want to freeze them, wrap the assembled enchiladas in plastic wrap and then foil. They can be frozen for up to 3 months. When you’re ready to enjoy, just bake them straight from the freezer, adding a few extra minutes to the cooking time.
For more delicious ideas, check out my Easy Weight Watchers Breakfast Recipe or my Healthy Chicken and Broccoli Chinese Takeout for more weeknight dinner ideas!
So, what are you waiting for? Grab that rotisserie chicken and let’s get cooking! You’ll have a delightful dinner on the table in no time, and your family will love you for it. Happy cooking!
Easy Rotisserie Chicken Enchilada Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Melt butter in a pan, whisk in flour, and cook 1 minute.
- Whisk in chicken broth and enchilada sauce until thickened.
- Stir in sour cream, chilies, garlic, onion, cumin, salt, and pepper.
- Mix chicken with 1/2 cup cheese, fill tortillas, roll, and place in dish.
- Pour sauce over enchiladas, top with remaining cheese, and bake 20 minutes.