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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.
Shared notes will appear here.
Everyday Cooking
Mexican
Kitchen Pace : 🕒
Servings: 8 enchiladas
Recipe by NAVA Kitchen
Rotisserie chicken enchiladas with green enchilada sauce, melted Monterey Jack, and fresh parsley in a white baking dish.
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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:

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.
 
Make it yours
  • 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.
 
At the table
  • 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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