Rotisserie Chicken Enchiladas
These Rotisserie Chicken Enchiladas are the perfect family dinner when that Mexican flavor craving hits. This recipe uses shredded rotisserie chicken and canned enchilada sauce, that's been jazzed up, for a real time saving meal! The addition of chipotle pepper gives this main dish a nice kick without being too spicy!
- 3 tbsp plus ½ cup oil mild flavor like canola or vegetable
- 1 ¾ cup onion chopped, divided
- 2-15 oz cans red enchilada sauce or 1- 28 oz can
- 5 Roma tomatoes finely chopped
- 1 chipotle chile in adobo sauce finely chopped
- 1 cup cilantro chopped, divided
- 3 cups rotisserie chicken shredded or finely chopped
- 2 cups Monterey Jack cheese shredded
- ¾ cup sour cream
- 12 5-6 inch corn tortillas
Cook 1 ½ cup chopped onion in oil until softened, about 5 minutes. Add chopped tomatoes, the diced chipotle pepper and the enchiladas sauce. Cover and simmer for 20 minutes, stirring often. Remove from heat and stir in ¼ cup chopped cilantro and season with salt and pepper.
While the sauce simmers, combine the shredded chicken, remaining ¼ cup chopped onion, 1 ½ cups shredded cheese (the rest will go on top before baking) ½ cup chopped cilantro, and sour cream. Mix well to combine. Season with salt and pepper.
Soften corn tortillas so they can easily be rolled into shape, To soften corn tortillas in hot oil, heat ½ cup oil over medium high heat in a heavy bottom pan. I like to use my cast iron skillet. Using tongs, dip the corn tortilla into the oil and let sit for just a couple seconds. Flip over and let sit another couple seconds. Drain well on paper towels. To soften tortillas in the microwave: cover tortillas in a kitchen towel and microwave on high for 30 seconds. You want the tortillas to be pliable enough to roll. Scoop about ¼ cup of the chicken mixture into the center of each tortilla and roll up.
Spoon about 1 cup of the enchilada sauce onto the bottom of a 9 x 13 inch baking pan. Place rolled enchiladas, with the seam side down, into pan over sauce. Repeat with remaining tortillas until all 12 are fitted in pan.
Pour about 2 ½ cups sauce over the enchiladas. Top with remaining shredded cheese. Bake at 350º F for 30 minutes or until heated through. Reheat leftover sauce to serve with the finished dish, if desired.
You can easily make substitutions with this enchilada recipe and have great results.
Great with leftover Thanksgiving turkey instead of rotisserie chicken.
If you don't want the extra spice, skip the chipotle pepper.
If you do use the chipotle pepper, discard the stem (if one is attached) before chopping.
Don't like cilantro? Leave it out!
Choose your favorite enchilada sauce brand or make your own!
Use any cheese as long as it has a good melting quality. Try cheddar, asadero, colby, or a combination.
To use flour tortillas instead of corn: there's no need to pre-soften them since they are already pliable. Choose the 6 inch size or the smallest size you can find. If you use larger tortillas, you'll need to use more chicken filling and you may have fewer total enchiladas.
Serving: 2enchiladas | Calories: 596kcal | Carbohydrates: 26g | Protein: 46g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 162mg | Sodium: 772mg | Potassium: 349mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1267IU | Vitamin C: 12mg | Calcium: 362mg | Iron: 1mg