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Cheesy Rotisserie Chicken Enchiladas Recipe Easy Homemade Dinner Idea

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A quick and easy recipe combining shredded rotisserie chicken, melty cheese, and rich enchilada sauce for a comforting and delicious dinner perfect for weeknights or gatherings.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken (skin removed)
  • 8–10 medium flour tortillas (corn tortillas can be used as an alternative)
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 2 cups shredded cheese blend (sharp cheddar and Monterey Jack)
  • ½ cup finely chopped white or yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • Optional: fresh cilantro, chopped for garnish or mixed in
  • Optional: ½ cup sour cream or Greek yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Shred the rotisserie chicken, removing skin and bones, to get about 3 cups of shredded meat.
  3. Heat olive oil or butter in a skillet over medium heat. Sauté chopped onions for 3–4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  4. In a mixing bowl, combine shredded chicken, sautéed onion and garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir in sour cream or Greek yogurt if using.
  5. Warm tortillas by wrapping in a damp paper towel and microwaving for 20–30 seconds or warming in a dry skillet for 10 seconds each side.
  6. Spread about ½ cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
  7. Place about ½ cup of the chicken filling near the center of each tortilla, sprinkle with about 2 tablespoons of shredded cheese, roll up tightly, and place seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce evenly over the rolled tortillas and cover with the remaining shredded cheese (about 1 cup).
  9. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden brown.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Warm tortillas before rolling to prevent cracking. Cover with foil during initial baking to keep enchiladas moist, then remove foil to brown cheese. If enchilada sauce is too thick, thin with chicken broth or water. Leftovers store well refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Keywords: enchiladas, rotisserie chicken, cheesy, easy dinner, Mexican, comfort food, weeknight meal

Find it online: https://zorbmeal.com/cheesy-rotisserie-chicken-enchiladas-recipe-easy-homemade-dinner-idea/