Tasty White Rotisserie Chicken Enchiladas
Comforting enchiladas filled with rotisserie chicken, cream, and cheese, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 flour tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 can green chilies, diced
- 2 cups cheddar cheese, shredded
- 1 onion, chopped
- 1 tsp garlic powder
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chicken, cream of chicken soup, sour cream, green chilies, half of the cheddar cheese, onion, garlic powder, cilantro, salt, and pepper in a large bowl.
- Fill each tortilla with a generous amount of the chicken mixture and roll it up, placing seam-side down in a greased baking dish.
- Sprinkle the remaining cheddar cheese over the top and bake for 25-30 minutes until bubbly.
- Serve hot, garnished with extra cilantro if desired.
Notes
These enchiladas can be stored in the fridge for up to 3 days. They are also freezable before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg