Tasty White Rotisserie Chicken Enchiladas
Why make this recipe
These Tasty White Rotisserie Chicken Enchiladas are a great choice for any meal. They are quick to prepare and use shredded rotisserie chicken, which cuts down on cooking time. The creamy filling and cheesy topping make them deliciously satisfying. Plus, this recipe is perfect for busy weeknights or gatherings with friends and family.
How to make Tasty White Rotisserie Chicken Enchiladas
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheese (like Monterey Jack or Cheddar)
- 1 can (10 oz) green enchilada sauce
- 8 flour tortillas
- 1/2 cup diced green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded rotisserie chicken, cream cheese, sour cream, 1/2 cup of the shredded cheese, green enchilada sauce, green onions, garlic powder, onion powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Spoon a generous amount of the chicken mixture into each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour any remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the enchiladas are heated through and the cheese is bubbly.
- Serve hot and enjoy!
How to serve Tasty White Rotisserie Chicken Enchiladas
Serve these enchiladas hot from the oven. They pair well with a side of fresh salad or some Mexican rice. You can also add some avocado slices, salsa, or additional green onions on top for a little extra flavor.
How to store Tasty White Rotisserie Chicken Enchiladas
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave before serving. For longer storage, you can freeze the unbaked enchiladas. Just cover them well and freeze for up to 2 months. When you’re ready to eat, just bake them from frozen, adding a few extra minutes to the cooking time.
Tips to make Tasty White Rotisserie Chicken Enchiladas
- Use a variety of shredded cheese for a mix of flavors.
- For a little heat, add some diced jalapeños to the chicken mixture.
- If you prefer a homemade enchilada sauce, it’s easy to whip up with some canned tomatoes and spices.
Variation (if any)
You can customize these enchiladas by adding other ingredients such as black beans, corn, or different spices to suit your taste.
FAQs
Can I use chicken breasts instead of rotisserie chicken?
Yes, you can cook and shred chicken breasts if you prefer. Just ensure they are well-seasoned for extra flavor.
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time and store them in the fridge or freezer before baking.
What can I substitute for sour cream?
You can use Greek yogurt as a healthier alternative to sour cream. It will still provide a creamy texture.
Tasty White Rotisserie Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded rotisserie chicken, cream cheese, sour cream, 1/2 cup of the shredded cheese, green enchilada sauce, green onions, garlic powder, onion powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Spoon a generous amount of the chicken mixture into each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour any remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the enchiladas are heated through and the cheese is bubbly.
- Serve hot and enjoy!
