Rotisserie Chicken Sour Cream Enchiladas
These quick and comforting enchiladas are filled with shredded rotisserie chicken, creamy sour cream, and topped with melted Monterey Jack cheese, making them perfect for busy weeknights or family gatherings.
Ingredients
For the filling
- 2 cups Rotisserie chicken, shredded adds flavor and moisture
- 1 cup Sour cream for creaminess
- 1 cup Salsa verde or enchilada sauce for flavor
- 1 cup Monterey Jack cheese, shredded for melting
- 8 pieces Flour tortillas for structure
- 1 teaspoon Cumin for warmth
- to taste Salt enhances flavor
- to taste Pepper adds mild heat
- to taste Cilantro or chives for garnish, if desired
Instructions
Preparation
- Preheat your oven to 375°F.
- In a mixing bowl, combine the salsa verde or enchilada sauce with the cumin, salt, and pepper until well mixed.
- Shred the rotisserie chicken and mix it with the sauce until well coated.
- Fill each flour tortilla with the chicken mixture and some Monterey Jack cheese, rolling them tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with more Monterey Jack cheese.
Baking
- Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
Warm stiff tortillas slightly before filling, ensure chicken is well-coated in sauce, and adjust spices to preference. Garnish with fresh herbs for added flavor.