Easy Rotisserie Chicken Enchiladas
A comforting and easy dish made with leftover rotisserie chicken enveloped in tortillas and topped with cheese, perfect for quick weeknight meals.
Ingredients
Main Ingredients
- 1.5 cups cooked shredded chicken Tender and flavorful
- 2 cups easy enchilada sauce Adds moisture and flavor
- 8 pieces corn or flour tortillas Holds the filling
- 2.5 cups shredded Mexican-blend cheese For creaminess and richness
Seasoning and Optional Toppings
- to taste salt Enhances overall flavor
- to taste black pepper
- diced onions (optional) Adds crunch and sweetness
- chopped cilantro (optional) Offers freshness
- sour cream (optional) Adds creaminess
- shredded lettuce (optional) Brings a crisp texture
- cotija cheese (optional) Adds a salty touch
Instructions
Preparation
- Preheat your oven.
- In a bowl, mix the shredded chicken with half of the enchilada sauce, seasoning with salt and black pepper.
- Fill each tortilla with the chicken mixture, roll tightly, and place in a baking dish seam-side down.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.
- Bake until the cheese is bubbly and golden brown.
Notes
Warm tortillas before filling for ease. Use a mix of sauces for depth. Bake covered for the first half of cooking to keep moist. Let rest after baking for easier serving.