About This Recipe

A dish of warm, cheesy, and creamy enchiladas can make any day better. This Easy Rotisserie Chicken Enchilada Recipe is more than simply a supper idea; it’s a work of art in comfort cuisine! This meal is a game-changer for busy home cooks. It has tender rotisserie chicken wrapped in soft tortillas and covered in a rich green chili sour cream sauce. It is then baked to perfection.

The sauce is what makes enchiladas taste like they came from a restaurant. This recipe is different from regular tomato-based enchiladas because it has a rich green chile sour cream sauce that gives a depth of taste that no other sauce can match. Every bite is thick, tangy, and a little spicy because of the sour cream, green chiles, and Monterey Jack cheese. This dish is for you if you want easy, comforting foods for dinner.

Things can become busy, but that doesn’t mean you have to give up taste or quality when it comes to dinner. This simple recipe for rotisserie chicken enchiladas is a lifesaver on times when you need something quick and filling. Using rotisserie chicken saves a lot of time in the kitchen, which makes this one of the greatest fast dishes to make every week.

This simple recipe for rotisserie chicken enchiladas is creamy, cheesy, and full of flavor. A quick and tasty meal recipe that works well on busy nights!

• 10 minutes of prep time
• Time to cook: 20 minutes
• The whole thing took 30 minutes.

Dinner Course
Food: Mexican

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Four servings
Patricia is the author.

Ingredients

• Two cups of shredded rotisserie chicken
• 1 cup of sour cream
• 1 cup of shredded Monterey Jack cheese
• 8 tiny tortillas made of flour
• 1 can of green enchilada sauce (10 oz)
• 1/2 cup of chicken broth
• 1 tsp. garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of cumin
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of butter
• 1 tbsp of flour for all purposes
• 1/2 cup of diced green chilies

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, melt butter and mix in flour. Cook for 1 minute.
3. Gradually mix in chicken broth and green enchilada sauce, stirring until thickened.
4. Add sour cream, green chilies, garlic powder, onion powder, cumin, salt, and black pepper and mix well.
5. In a bowl, combine shredded chicken with 1/2 cup shredded cheese.

6. Divide the chicken mixture among tortillas, roll them up, and lay them seam-side down in the baking dish.
7. Pour the sauce equally over the enchiladas and sprinkle the remaining cheese on top.
8. Bake for 20 minutes until cheese is melted and bubbling.
9. Garnish with chopped cilantro or diced tomatoes if preferred. Serve warm.

Add a little cayenne pepper or jalapeños on top before baking to make it even better.

Customization Suggestions

This recipe is great because you can use it in so many ways. You can easily change the components to suit your taste. Here are some suggestions for how to make it your own:

• Add diced jalapeños or a pinch of cayenne pepper to the sauce to make it spicy.
• Add some vegetables: Add sautéed spinach, bell peppers, or onions for further nutrients.
• Change the cheese: To make the flavor stronger, use cheddar or pepper jack instead of Monterey Jack.
• Try other kinds of proteins: You can use shredded beef, ground turkey, or even a vegetarian stuffing like mushrooms and black beans.

Serving Suggestions

This dish goes well with several drinks and side dishes. These sides would be great for a casual supper with guests or a cozy meal for the family.

• Rice with cilantro and lime or Mexican rice
• Black beans or refried beans
• A salad with fresh avocado
• Salsa and guacamole made at home
• For a refreshing touch, try classic margaritas or agua fresca.

Tips & Common Mistakes to Avoid

There are always a few things that can go wrong with even the simplest recipes. Here are some frequent mistakes people make when making enchiladas and how to avoid them:

• Don’t put too much filling in the tortillas. Make sure the filling is just right so the tortillas can roll up without ripping.
• Not putting sauce on the bottom: Always put a thin layer of sauce in the baking dish so the enchiladas don’t stick.
• Not covering when baking: For the first 10 minutes, cover the dish with foil to keep the enchiladas from drying out.