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Easy Rotisserie Chicken Enchiladas

Easy Rotisserie Chicken Enchiladas

Cost $12.5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $12.5

INGREDIENTS

  • Oil and Fats

    • 1 1/2 tablespoons canola oil

  • Sauces and Seasoning

    • 1 can enchilada sauce
    • 2 teaspoons enchilada seasoning

  • Meat

    • 1 cup shredded rotisserie chicken

  • Cheese / Dairy

    • 1 cup Monterey Jack cheese

STEPS

1

Preheat the oven to 375°F (190°C). Place a wire rack on a baking sheet.

2

Heat oil in a heavy skillet. Quickly fry tortillas in the hot oil, about 5 seconds per side. Remove tortillas to the wire rack to drain. Dab excess oil with a paper towel.

3

Pour a thin layer of enchilada sauce into the bottom of a casserole dish.

4

Place shredded chicken in a bowl, sprinkle enchilada seasoning over chicken; toss to combine. Place 3 tablespoons chicken along center of each enchilada. Sprinkle with 1 1/2 tablespoons cheese. Roll up to form enchiladas. Place enchiladas seam side down in the casserole dish. Top with remaining enchilada sauce and sprinkle evenly with cheese. Cover with aluminum foil.

5

Bake in the preheated oven for 25 minutes.

6

Turn on the oven’s broiler, remove foil from enchiladas, and broil until cheese is melted and golden, about 5 minutes.

NUTRIENTS

Per 1 serving

🔥

1008

Calories

  • 61
    Protein
  • 82
    Carbs
  • 50
    Fats

💡 Use store-bought shredded rotisserie chicken to save time.For better presentation, sprinkle fresh cilantro or diced tomatoes as garnish before serving.Pair with a simple side salad or refried beans to complete the meal.Store leftover enchiladas in an airtight container for up to 2 days in the refrigerator.