Description
These rotisserie chicken enchiladas with melted cheddar are a lazy weeknight secret weapon that looks impressive but is incredibly simple to make. Using leftover chicken and sharp cheddar, this dish delivers maximum flavor with minimal effort.
Ingredients
Scale
- 3 cups shredded rotisserie chicken (about 450g)
- 2 cups shredded sharp cheddar cheese (200g)
- 4 oz cream cheese, softened (115g)
- 2 cups enchilada sauce (480ml)
- 12 large flour tortillas (30cm)
- 1 medium onion, finely diced (150g)
- 3 cloves garlic, minced (1 tablespoon)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon oil (for sautéing)
- 1 cup extra cheddar cheese for topping (100g)
- Optional garnishes: fresh cilantro, diced jalapeños, sour cream, sliced green onions
Instructions
- Preheat oven to 375°F (190°C).
- Shred the rotisserie chicken and discard skin/bones. Dice onion and mince garlic.
- Heat oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and cook for 30 seconds. Remove from heat.
- In a large mixing bowl, combine shredded chicken, sautéed onions/garlic, softened cream cheese, half of the enchilada sauce, cumin, chili powder, salt, pepper, and 1 cup of cheddar cheese. Mix until well combined.
- Pour ½ cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Warm tortillas slightly in the microwave to make them pliable. Place a generous scoop of filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled enchiladas and spread to cover. Sprinkle remaining 1 cup of cheddar cheese evenly on top.
- Bake for 20-25 minutes until cheese is melted and bubbly. Broil for the last 2-3 minutes for a crispy top if desired.
- Let rest for 5-10 minutes before serving. Garnish with cilantro, green onions, or sour cream.
Notes
Warm tortillas in the microwave for 15 seconds before rolling to prevent tearing. Ensure every tortilla is covered in sauce to prevent drying out. For a gluten-free version, use corn tortillas dipped in warm sauce before rolling. For a lighter version, use low-fat cream cheese and reduced-fat cheddar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: rotisserie chicken, enchiladas, comfort food, easy dinner, weeknight meals, cheddar cheese, one-dish meal, leftovers