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Easy Rotisserie Chicken Enchilada beautifully presented with toppings and soft colors
Patricia

Easy Rotisserie Chicken Enchilada Recipe for Quick Dinner Wins

This easy rotisserie chicken enchilada recipe is creamy, cheesy, and packed with flavor. Perfect for busy nights, it combines shredded chicken with a rich sauce for a quick, delicious Mexican dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a pan over medium heat, melt butter and whisk in flour. Cook for 1 minute.
  3. Gradually whisk in chicken broth and green enchilada sauce, stirring until the sauce thickens.
  4. Stir in sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper.
  5. In a bowl, mix shredded rotisserie chicken with 1/2 cup shredded Monterey Jack cheese.
  6. Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
  7. Pour the prepared sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining 1/2 cup cheese over the top.
  9. Bake for 20 minutes until cheese is melted and bubbly.
  10. Garnish with chopped cilantro or diced tomatoes if desired and serve warm.

Notes

  • For extra spice, add a dash of cayenne pepper or top with jalapeños before baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated covered to retain moisture.