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rotisserie chicken enchiladas - featured image

Rotisserie Chicken Enchiladas: Easy One-Pan Beginner Recipe

  • Author: SOFIA
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

A forgiving, pantry-friendly enchilada recipe using rotisserie chicken, canned green chiles, and cream of chicken soup. Ready in 30 minutes with zero skill required.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 can (4 oz) mild diced green chiles, drained
  • 2 cups shredded cheddar cheese, divided
  • 8–10 flour tortillas (10-inch)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Optional toppings: sour cream, fresh cilantro, diced jalapeños, green onions

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Shred the rotisserie chicken and ensure no bone fragments remain. Drain the canned green chiles, pressing out excess liquid.
  3. Warm the tortillas by stacking them on a microwave-safe plate, covering with a damp paper towel, and microwaving for 30-45 seconds until pliable.
  4. In a large bowl, combine the shredded chicken, drained green chiles, and 1 cup of shredded cheddar cheese. Season with salt and pepper to taste.
  5. In a medium bowl or saucepan, whisk together the cream of chicken soup, milk, and cumin until smooth.
  6. Pour about half of the sauce into the bottom of a 9×13 baking dish and spread evenly.
  7. Place about 1/4 cup of the chicken mixture in the center of a warm tortilla. Sprinkle a tiny bit of remaining cheese on top. Roll tightly and place seam-side down in the dish.
  8. Repeat with remaining tortillas and filling, arranging them snugly in the dish.
  9. Pour the remaining sauce over the top of the enchiladas, spreading it to cover the nooks and crannies.
  10. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
  11. Bake for 20-25 minutes until the cheese is melted, bubbly, and starting to brown.
  12. Let rest for 5 minutes before serving to allow the sauce to set.

Notes

Warm tortillas to prevent cracking. Drain green chiles well to avoid watery filling. Shred your own cheese for better melting. Let rest 5 minutes before serving. Can be frozen unbaked for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 3
  • Sodium: 650
  • Fat: 15
  • Saturated Fat: 7
  • Carbohydrates: 25
  • Fiber: 2
  • Protein: 22

Keywords: rotisserie chicken enchiladas, easy enchilada recipe, one pan dinner, beginner cooking, comfort food, quick dinner, green chile enchiladas

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Find it online: https://cookazu.com/rotisserie-chicken-enchiladas-easy-one-pan-beginner-recipe/