Chicken Enchiladas

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

Good

% Daily Values based on a 2,000 calorie diet

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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