Description
Comforting baked enchiladas filled with seasoned rotisserie chicken, topped with enchilada sauce and cheese, perfect for weeknight meals or casual gatherings.
Ingredients
- 2 cups shredded rotisserie chicken
- 8 flour or corn tortillas
- 1/2 cup diced onion
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups red enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish large enough to fit eight rolled tortillas snugly.
- Heat olive oil in a skillet over medium heat and add diced onion. Sauté until translucent, about 3–4 minutes.
- Combine the shredded rotisserie chicken with half of the red enchilada sauce, sautéed onions, and salt and pepper to taste in a large bowl.
- Take each tortilla, add a spoonful of the chicken mixture, roll it up tightly, and place seam-side down in the greased baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 25–30 minutes until cheese is melted and bubbly.
- Serve hot, topped with sour cream and garnished with chopped cilantro if desired.
Notes
For a gluten-free option, use corn tortillas. Adjust the cheese and sauce to taste and preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican