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leftover rotisserie chicken recipes

Rotisserie Chicken Enchiladas

The ultimate quick and cheesy weeknight dinner! These easy enchiladas use leftover shredded rotisserie chicken to get a comforting, hearty meal on the table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked rotisserie chicken shredded
  • 2 cups shredded Mexican blend cheese or Monterey Jack, divided
  • 1/2 cup sour cream
  • 1 can 4 ounces diced green chilies, mild
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 8 medium flour tortillas 8-inch size
  • 1 can 15 ounces red enchilada sauce
  • Fresh cilantro chopped (for garnish)

Equipment

  • Standard 9x13 inch glass or ceramic baking dish
  • Large mixing bowl
  • Silicone spatula or wooden spoon
  • Aluminum foil

Method
 

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with non-stick cooking spray. Pour about 1/4 cup of the red enchilada sauce into the bottom of the dish and spread it around to prevent the tortillas from sticking.
  2. Make the Filling: In a large mixing bowl, combine the shredded leftover rotisserie chicken, 1 cup of the shredded cheese, the sour cream, the diced green chilies, garlic powder, ground cumin, and salt. Stir until the chicken is evenly coated and the ingredients are well mixed.
  3. Assemble the Enchiladas: Lay a flour tortilla flat on your work surface. Spoon about 1/3 cup of the chicken filling in a line down the center of the tortilla. Tightly roll the tortilla up around the filling and place it seam-side down into the prepared baking dish. Repeat this process with the remaining tortillas and filling.
  4. Add Sauce and Cheese: Pour the remaining red enchilada sauce evenly over the top of the rolled tortillas, making sure the edges of the tortillas are completely covered so they do not dry out in the oven. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  5. Bake: Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is completely melted, bubbly, and slightly golden around the edges.
  6. Garnish and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving (this helps them hold their shape when scooping). Garnish generously with fresh chopped cilantro and serve immediately with extra sour cream or guacamole on the side.

Notes

Tortilla Choice: Flour tortillas are highly recommended for this quick recipe because they roll easily without tearing. If you prefer traditional corn tortillas, you must wrap them in a damp paper towel and microwave them for 30 seconds to make them pliable before rolling, otherwise, they will crack and split.
Shredding the Chicken: For the best texture, shred your leftover rotisserie chicken while it is still slightly warm or at room temperature. Cold chicken straight from the fridge is much harder to pull apart.
Make It Ahead: You can assemble the entire dish up to the point of baking, cover it tightly, and keep it in the refrigerator for up to 2 days. When ready to eat, simply add 5 to 10 minutes to the covered baking time to ensure it heats all the way through.