Description
Experience the ultimate comfort meal with these Rotisserie Chicken Enchiladas. This dish brings together tender, shredded pre-cooked chicken, savory spices, and melty cheese, all wrapped in authentic charred corn tortillas. Drenched in a rich, homemade chili-spiced sauce and baked to perfection, these enchiladas are designed for busy weeknights when you want restaurant-quality flavor with efficiency. It is a hearty, crowd-pleasing staple that balances convenience with deep, nuanced Mexican-inspired flavors, perfect for satisfying the whole family without spending hours in the kitchen.
Ingredients
3 cups shredded rotisserie chicken
16 corn tortillas
2 cups red enchilada sauce
2 cups shredded cheddar cheese
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil for light brushing
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, toss the shredded chicken with the ground cumin and chili powder.
Lightly brush the corn tortillas with oil and warm them in a pan for a few seconds per side until pliable.
Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
Place a generous spoonful of chicken and a sprinkle of cheese in the center of each tortilla, roll tightly, and place seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas and top with the remaining cheese.
Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted and slightly browned.
Garnish with fresh cilantro before serving.
Notes
To prevent tortillas from breaking, ensure they are warmed properly before rolling. You can add black beans or diced green chilies to the chicken mixture for extra flair. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Baking
- Cuisine: Mexican-Inspired