Chicken Enchiladas

Name: Chicken Enchiladas
Cuisine: Mexican, Latin American, American
Ingredients: 1 rotisserie chicken shredded; 2 tablespoons olive oil; 1 medium size onion chopped; 3 cloves garlic minced; 28oz red enchilada sauce (all together); 10oz Rotel Diced Tomatoes & Green Chilies Mild; 1 cup queso white or yellow; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/4 teaspoon salt or to taste; 13-15 tortillas; 3 cups Mexican blend cheese; Sour cream; Cilantro; Jalapeños; Limes

8 steps

These easy enchiladas with rotisserie chicken are great for meal prep and are always a family favorite!

Updated at: Fri, 03 May 2024 22:58:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1116 kcal (56%)

Total Fat55.8 g (80%)

Carbs90.5 g (35%)

Sugars8.3 g (9%)

Protein64.2 g (128%)

Sodium2475.3 mg (124%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1rotisserie chicken

shredded

2 tablespoonsolive oil

28 ozred enchilada sauce

all together

10 ozDiced Tomatoes & Green Chilies

Mild

1 cupqueso white

or yellow

1 teaspoongarlic powder

1 teaspoononion powder

1 teaspoonchili powder

1 teaspoonpaprika

½ teaspooncumin

¼ teaspoonsalt

or to taste

13tortillas

3 cupsMexican blend cheese

Toppings

Instructions

Step 1

1. Preheat the oven to 350°F.

Step 2

2. Shred the chicken, dice the onion and mince the garlic.

Step 3

3. Put a pan on medium high heat, add in olive oil, then the onion and garlic and saute for 5 minutes until tender.

Step 4

4. Next add in the shredded chicken, rotel (drain some of the liquid out), queso and one cup of enchilada sauce. Mix until all incorporated.

Step 5

5. Season with the spices, garlic powder, onion powder, chili powder, paprika, cumin and salt. Mix and let cook for a couple more minutes, Remove pan from heat and set aside.

Step 6

6. Assemble the enchiladas. Pour 1 cup of the enchilada sauce on the bottom of the casserole dish. Fill each tortilla evenly with the shredded chicken mixture and the shredded cheese. Roll the tortillas tightly to close and place in the prepared baking dish seam side down.

Step 7

7. Once all rolled, Pour the remaining enchilada sauce over the tortillas, top with shredded cheese, and bake for 25-30 minutes until the cheese is melted and bubbly.

Step 8

8. Serve immediately and garnish with the toppings and enjoy!

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