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comforting chicken enchiladas recipe

Rotisserie Chicken Enchiladas

These homestyle enchiladas transform store-bought rotisserie chicken into a comforting, flavorful meal with minimal effort. The rich tomato-based sauce with a hint of creaminess perfectly complements the tender chicken and melted cheese for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon vinegar
  • 1 large sweet onion chopped
  • 1 teaspoon chili powder
  • 1 (6 ounce) can tomato paste
  • 1/2 teaspoon red chili pepper flakes adjust to taste
  • 1 rotisserie chicken skin removed, meat shredded
  • 14-16 small corn tortillas
  • 1 cup shredded cheese jack or cheddar mix recommended
  • 1/2 cup light sour cream
  • 1 (15 ounce) can tomato sauce
  • 1/2 teaspoon pepper
  • cooking spray for greasing baking dish

Equipment

  • 9x13 baking dish
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Lightly coat a baking dish with cooking spray.
  2. Remove all meat from the rotisserie chicken, discarding skin and bones. Shred or chop the meat into bite-sized pieces and set aside.
  3. In a mixing bowl, combine tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili pepper flakes, chili powder, and vinegar. Stir until smooth and well-blended.
  4. Take each corn tortilla and fill with a portion of shredded chicken, some chopped onion, and a spoonful of the prepared sauce.
  5. Roll up each filled tortilla and place seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged in the dish.
  6. Pour the remaining sauce over the enchiladas, ensuring all are well-coated.
  7. Sprinkle the shredded cheese evenly over the top of the enchiladas.
  8. Cover the dish lightly with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes or until cheese is bubbly and golden.
  9. Allow to cool slightly before serving.

Notes

These enchiladas taste even better the next day as the flavors continue to develop overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a milder version, reduce or omit the red pepper flakes. To increase spiciness, add a diced jalapeño to the filling.
Serve with cilantro-lime rice, black beans, and fresh toppings like diced avocado, additional sour cream, pico de gallo, or sliced jalapeños.