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Tasty White Rotisserie Chicken Enchiladas

These delicious and creamy enchiladas made with shredded rotisserie chicken are perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling 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
  • 1/2 cup diced green onions
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
Wrapping Ingredients
  • 8 pieces flour tortillas Warm slightly before use

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Warm the tortillas slightly to make them pliable.
Assembly
  1. Spoon a generous amount of the chicken mixture into each tortilla and roll them up tightly.
  2. Place the rolled tortillas seam-side down in a greased baking dish.
  3. Pour any remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Baking
  1. Bake for 20-25 minutes until the enchiladas are heated through and the cheese is bubbly.
  2. Serve hot and enjoy!

Notes

These enchiladas pair well with a fresh salad or Mexican rice. You can enhance flavor with avocado slices, salsa, or additional green onions. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.