Description
These easy chicken enchiladas are the perfect weeknight comfort meal. Made with tender rotisserie chicken, flavorful enchilada sauce, and plenty of melted cheese. They come together quickly and are always a crowd-pleaser.
Ingredients
Units
- 3-4 cups shredded rotisserie chicken (from 1 whole chicken)
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 (10-12 oz) jars Siete red enchilada sauce (about 2 1/2 cups total)
- 4 cups shredded Organic Valley Mexican cheese blend (about 16 oz total)
- 10-12 tortillas (corn or flour, 6-8 inch)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
For Serving
- 1/4 cup fresh cilantro, chopped
- 3-4 green onions, thinly sliced
- 1/2 cup sour cream
- 1 lime, cut into wedges
Instructions
- Preheat the oven: Preheat oven to 375°F.
- Sauté the onions: Heat olive oil in a large skillet over medium heat. Add sliced onion and cook for 5–7 minutes, until soft and lightly golden.
- Make the filling: Add shredded chicken to the skillet. Season with salt and pepper. Stir in ½ cup enchilada sauce and 1 cup shredded cheese. Mix until warmed through.
- Prepare the baking dish: Spread about ¼ cup enchilada sauce on the bottom of a 9×13 baking dish.
- Assemble the enchiladas: Divide the chicken mixture evenly among tortillas (about ⅓–½ cup each). Sprinkle a little extra cheese inside, roll tightly, and place seam-side down in the dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining 3 cups cheese.
- Bake: Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Finish and serve: Let cool for 5 minutes. Top with cilantro, green onions, and a squeeze of lime. Serve with sour cream.
Notes
- If your tortillas are cracking, warm them briefly in the microwave wrapped in a damp paper towel.
- Want extra saucy enchiladas? Add an extra ½ cup sauce on top before baking.
- You can swap in cooked shredded chicken breast or thighs if you don’t have rotisserie.