Description
Delightful and creamy enchiladas made with leftover rotisserie chicken, perfect for weeknight dinners or family brunch.
Ingredients
Scale
- 2 cups leftover rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
- 8 flour tortillas
- 1/2 cup green chilies, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded rotisserie chicken, sour cream, cream of chicken soup, half of the shredded cheese, green chilies, garlic powder, onion powder, salt, and pepper in a large mixing bowl. Stir until well-blended.
- Spoon a generous amount of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour any remaining chicken mixture over the top of the enchiladas and sprinkle with the remaining shredded cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
- Serve hot and enjoy the comforting goodness!
Notes
Feel free to garnish with fresh cilantro, a dollop of sour cream, or sliced avocados. These enchiladas pair beautifully with Mexican rice or a fresh side salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Keywords: enchiladas, chicken, rotisserie chicken, easy dinner, family meal