Tasty White Rotisserie Chicken Enchiladas
Delicious and comforting enchiladas filled with creamy rotisserie chicken, cheese, and green chiles.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1 cup diced green chiles
- 8 corn tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chopped cilantro (optional)
- 1/2 cup additional shredded cheese for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded rotisserie chicken, sour cream, cream of chicken soup, 1 cup of Monterey Jack cheese, diced green chiles, garlic powder, onion powder, salt, and pepper in a large bowl.
- Warm the corn tortillas in a skillet over medium heat until soft.
- Fill each tortilla with the chicken mixture, roll it up, and place them seam-side down in a greased 9×13 inch baking dish.
- Pour any remaining chicken mixture over the enchiladas.
- Sprinkle the additional shredded cheese over everything.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with chopped cilantro if desired, and serve hot.
Notes
These enchiladas can be assembled ahead of time and baked when ready. They store well and can be frozen for later.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg