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comforting chicken enchiladas recipe

Rotisserie Chicken Enchiladas

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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 Nutrition 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.

Nutrition

Calories: 385kcal

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.

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