Description
These easy and delicious enchiladas feature shredded rotisserie chicken wrapped in tortillas and smothered in enchilada sauce and cheese, perfect for a comforting weeknight meal.
Ingredients
- 2 cups shredded rotisserie chicken
- 8 flour or corn tortillas
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, sauté the chopped onions and minced garlic until fragrant.
- Add the shredded rotisserie chicken along with the ground cumin, chili powder, and paprika. Stir together, allowing the spices to incorporate.
- Stir in a few spoonfuls of enchilada sauce to keep the filling moist and flavorful.
- Warm the tortillas in a dry pan or microwave for about 20 seconds each to make them easier to roll without tearing.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Spoon a generous amount of the chicken filling onto each tortilla, sprinkle with shredded cheese, roll it up tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle additional shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes until the cheese bubbles and turns golden brown.
- Remove from the oven and let the dish rest for a few minutes before serving.
Notes
For added flavor, you can try different varieties of enchilada sauce or add black beans, corn, or bell peppers to the filling. Serve with sour cream or guacamole for extra richness.
