Description
Quick and comforting enchiladas made with shredded rotisserie chicken, topped with cheese and fresh cilantro.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup black beans (optional)
- 1/4 cup chopped cilantro (optional)
- Sour cream (for serving)
- Sliced jalapeños (for serving, optional)
Instructions
- Preheat the oven to 375°F (190°C). Shred the rotisserie chicken if needed and dice the onion. Lightly grease a baking dish large enough for eight tortillas.
- Combine the shredded rotisserie chicken, half of the enchilada sauce, diced onions, and black beans (if using) in a mixing bowl. Stir until the filling is evenly coated and seasoned.
- Warm the corn tortillas in a dry skillet for 10–20 seconds per side or microwave them wrapped in a damp towel for 20–30 seconds until pliable.
- Fill each warmed tortilla with a portion of the chicken mixture, roll them up, and place seam-side down in the baking dish. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese on top. Bake for 20–25 minutes, or until the cheese is bubbly and golden. Garnish with chopped cilantro and serve with sour cream and sliced jalapeños.
Notes
Serve hot straight from the oven with a dollop of sour cream and sliced jalapeños. Add lime wedges and hot sauce for customization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 60mg