Get ready to transform your ordinary dinner into a mouthwatering Mexican feast that will have everyone begging for seconds! These Rotisserie Chicken Enchiladas are not just a meal, they're a culinary adventure that combines the convenience of pre-cooked rotisserie chicken with the rich, bold flavors of homemade enchilada sauce. Imagine tender, cheese-filled tortillas smothered in a zesty sauce that will transport you straight to the heart of Mexico - all prepared in less than an hour!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas bake evenly and thoroughly.
- In a medium bowl, combine the shredded rotisserie chicken with half of the shredded cheese (reserve the other half for topping), and mix well.
- In a separate bowl, prepare the homemade enchilada sauce by mixing the tomato sauce, chili powder, cumin, garlic powder, onion powder, and salt to taste. Stir until all the ingredients are well combined.
- Take a 9x13 inch baking dish and spread a thin layer of the enchilada sauce on the bottom to prevent sticking.
- Warm the corn tortillas slightly in a skillet or microwave for about 15-20 seconds to make them pliable. This will help prevent them from cracking when you roll them.
- Take one tortilla, spoon about 1/4 cup of the chicken and cheese mixture onto the center, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this process for the remaining tortillas and filling.
- Once all the tortillas are filled and placed in the baking dish, pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
- Sprinkle the reserved shredded cheese over the top of the enchiladas, ensuring an even layer for a delicious cheesy topping.
- Cover the baking dish with aluminum foil to keep the enchiladas moist while baking.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving. This will help the flavors settle and make them easier to serve.
- Serve the enchiladas warm, garnished with your favorite toppings such as sour cream, chopped cilantro, or sliced jalapeños, if desired.
Tips
- Use warm tortillas: Always warm your corn tortillas slightly before rolling to prevent cracking and make them more pliable.
- Don't skimp on the sauce: The homemade enchilada sauce is the secret weapon that elevates this dish from good to extraordinary.
- Choose the right cheese: While the recipe suggests cheddar or Monterey Jack, feel free to experiment with a Mexican cheese blend for added authenticity.
- Prevent sticking: Always spread a thin layer of sauce at the bottom of your baking dish to ensure easy serving and prevent burning.
- Let them rest: Allow the enchiladas to cool for a few minutes after baking. This helps the flavors meld and makes serving easier.
- Customize your toppings: Fresh cilantro, sour cream, sliced jalapeños, or diced avocado can take your enchiladas to the next level.
Nutrition Facts
Calories: 201kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 40mg
