Rotisserie Chicken Enchiladas | Easy Family Dinner Recipes by MOMables

rotisserie chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken breast is leaner, while canned chicken is often more affordable.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-bought salsa

Homemade tomato sauce can be healthier with no preservatives, while salsa is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein, while plain yogurt is often less expensive.

Preheat the oven to 350°F (175°C) and spray or grease a 9x13 baking dish.

Remove the meat from the rotisserie chicken and place it directly into a large bowl, ensuring you have a minimum of 4 cups of cooked, shredded chicken.

Pour about 1/2 cup of enchilada sauce into the baking dish to coat the bottom.

In the bowl with the chicken, add 1 10-ounce can of enchilada sauce, the drained tomatoes and green chilies, and 1 cup of shredded cheese. Mix well to combine.

Place a tortilla on a flat surface, top with 1/2 cup of the chicken mixture, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining enchilada sauce over the tops of the rolled enchiladas and spread it evenly. Sprinkle the remaining 1/2 cup of shredded cheese on top.

Cover the baking dish with foil and bake for 20 to 25 minutes, removing the foil during the last 5 minutes of cooking until the sauce is hot and bubbly.

Let the enchiladas rest for 5 minutes before serving. Top with sour cream, cilantro, and any additional toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens