Rotisserie Chicken Enchiladas
Rotisserie chicken, scallions, and Monterey Jack are folded into a creamy filling, rolled in soft tortillas, topped with green enchilada sauce, and baked until bubbly.
Servings: 8 enchiladas
Ingredients:
- 3 cups shredded rotisserie chicken
- ½ onion, small, finely diced
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 tbsp cream cheese
- 2 tbsp heavy cream
- 15 oz green enchilada sauce, 1 jar, divided: ¼ cup for the filling, ½ cup for the baking dish, remaining sauce, about 1 cup, for the top
- ¼ cup sliced scallions
- 2 cups shredded Monterey Jack cheese, divided: ½ cup for the filling, 1½ cups for the top
- 8 medium flour tortillas
- ¼ cup chopped fresh parsley, for garnish
Method:
Start Cooking- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the shredded rotisserie chicken, cumin, chili powder, salt, and black pepper. Stir and cook for 1–2 minutes, until warmed through.
- Reduce the heat to low. Add the cream cheese, heavy cream, and ¼ cup of the green enchilada sauce. Stir until the cream cheese has melted and the filling is creamy and well combined.
- Remove from the heat. Stir in the scallions and ½ cup of the Monterey Jack cheese.
- Spread ½ cup of the green enchilada sauce evenly over the bottom of a 9 x 13-inch baking dish.
- Divide the chicken filling evenly among the tortillas. Roll each tortilla snugly and arrange seam-side down in the baking dish.
- Pour the remaining green enchilada sauce evenly over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
- Cover loosely with foil and bake for 20 minutes. For a more golden, bubbly top, remove the foil and bake for an additional 5–10 minutes, if desired.
- Remove from the oven and let rest for 5–10 minutes. Garnish with chopped fresh parsley. Bon appétit!
Kitchen Tools:
- Aluminum foil
Notes:
From the kitchen
- Rotisserie chicken keeps this recipe quick and easy, but you can also use cooked shredded chicken made at home.
- Jarred green enchilada sauce keeps the prep simple while still giving the dish plenty of flavor.
- Use corn or almond-flour tortillas instead of flour tortillas.
- Swap the green enchilada sauce for red.
- Black beans, corn, or diced bell pepper can also be added to the filling.
- For a little more heat, use Pepper Jack in place of some of the Monterey Jack.
- Serve enchiladas with avocado, sour cream or yogurt, lime wedges, or extra scallions.
- Mexican rice, black beans, corn, or a simple salad all make easy sides.
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Nutrition:
Calories: 427 kcal | Carbohydrates: 21 g | Protein: 36 g | Fat: 22 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 122 mg | Sodium: 1209 mg | Potassium: 116 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 953 IU | Vitamin C: 5 mg | Calcium: 274 mg | Iron: 2 mg
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Enchiladas
WHY WE LOVE IT
Enchiladas are one of those dishes that make leftovers feel completely new. Chicken, beans, vegetables, or cheese can be rolled into tortillas, covered with sauce, and turned into something warm, comforting, and worth gathering around.
A LITTLE STORY
Enchiladas trace their roots to pre-Hispanic Mexico, where corn tortillas were filled, rolled, and seasoned with chile long before today’s baked versions appeared. The name comes from the Spanish verb enchilar, meaning to season with chile, a reminder that the sauce has always been at the heart of the dish.
DID YOU KNOW?
One popular variation is Enchiladas Suizas, or “Swiss enchiladas.” They are typically made with chicken, green tomatillo sauce, cream, and cheese. Despite the name, they are a Mexican dish; the “Swiss” reference is tied to the generous use of dairy.
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