Description
This easy rotisserie chicken enchilada is a creamy cheesy dish full of flavor, perfect for a quick and delicious dinner on busy nights.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 can green enchilada sauce (10 oz)
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup diced green chilies
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a pan over medium heat, melt butter and whisk in flour, cooking for 1 minute.
- Gradually whisk in chicken broth and green enchilada sauce, stirring until thickened.
- Stir in sour cream, green chilies, garlic powder, onion powder, cumin, salt, and black pepper.
- Combine shredded chicken with half of the shredded cheese in a bowl.
- Divide the chicken mixture among tortillas, roll them up, and place seam-side down in the baking dish.
- Pour sauce evenly over enchiladas, sprinkle remaining cheese on top.
- Bake for 20 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro or diced tomatoes if desired and serve warm.
Notes
- For extra spice, add a dash of cayenne pepper or top with jalapeños before baking
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinners
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg