Shredded Rotisserie Chicken Enchiladas
Check out the ultimate shortcut to incredible shredded chicken enchiladas! This mouthwatering recipe features the convenience of store-bought rotisserie chicken, transforming it into a delectable filling bursting with flavor. With tender and juicy shredded chicken, smothered in a white savory sauce and topped with melted cheese, these are a time-saving solution that does not compromise on taste.
Servings 7 enchiladas
Calories 476kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 12-16 oz cooked chicken
- 15.5 oz canned diced tomatoes and green chilies Drained.
- 1/2 cup chopped onions I used red onions.
- 15.5 oz canned beans Drained; I used black beans.
- 6-8 tortillas I used flour tortillas, mine were 6-7inches in width.
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Monterey Jack Cheese or pepper jack cheese I use Monterey Jack Cheese
- foil
Homemade Taco Seasoning (You can also use store-bought packets if you wish).
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper Adjust to suit taste.
Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup salsa verde You can use any salsa you wish.
- 1 cup grated Monterey Jack Cheese or pepper jack cheese
Instructions
- Preheat oven to 350 degrees.
Prepare the Enchilada Filling
- In a large skillet, heat the olive oil over medium heat.1 teaspoon olive oil
- Add the cooked chicken, onions, beans, and diced tomatoes with green chilies to the skillet and season with the spices. Cook until the onions are soft and fragrant. Remove the skillet from the heat.12-16 oz cooked chicken, 15.5 oz canned diced tomatoes and green chilies, 1/2 cup chopped onions, 15.5 oz canned beans, 1/2 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon cayenne pepper
- Take a tortilla and place a spoonful of the chicken filling in the center.6-8 tortillas
- Roll it up and place it seam-side down into a 9x13 baking dish. Repeat this process with the remaining tortillas and chicken filling.
Cream Sauce
- Heat the skillet on medium heat. Add the butter and allow it to melt.2 tablespoons unsalted butter
- Once melted, add the flour and whisk. Add the flour in stages to prevent clumping. This will create a roux. Continue to whisk until the four is fully combined.2 tablespoons all-purpose flour
- Add in the sour cream (or plain Greek yogurt), salsa verde, and 1 cup of grated cheese. Stir until thick to create a cream sauce.1 cup sour cream or plain Greek yogurt, 1 cup grated Monterey Jack Cheese or pepper jack cheese, 1/2 cup salsa verde
Assemble the Enchiladas and Bake
- Pour the cream sauce over the enchiladas, making sure to cover them evenly. Sprinkle the remaining 1 cup of grated Monterey Jack (or pepper jack) cheese over the top.1/2 cup grated cheddar cheese, 1/2 cup grated Monterey Jack Cheese or pepper jack cheese
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-20 minutes, or until the cheese is melted and bubbly.
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. I like to allow them to cool for at least 15 minutes. They will fall apart if they aren't set and properly cooled.Garnish with chopped cilantro if desired.
Notes
I didn't add any salt and pepper to the taco seasoning because I purchased a pre-seasoned chicken that has already been salted. Taste your dish and make the decision on whether or not you will add salt and pepper.
You can use any canned beans in this recipe including pinto or kidney beans. If you don't like beans, omit them.
If you really like cheese, add more than noted in the recipe. Restaurant style enchiladas typically have a ton more cheese. If that's what you're looking for, go for it.
For added flavor to the chicken, drizzle it with half of a fresh lime prior to cooking.
The number of enchiladas you make will vary based on the amount of chicken you use and if you added beans to the filling or not. The dish will make 6-8 enchiladas.
There are quite a few reasons your chicken may dry out for enchiladas. My first recommendation is to select the cuts of chicken with more fat, i.e. dark meat. Chicken breasts have very little fat and are more prone to drying out. I love to use chicken breasts for this dish, but keep in mind, breasts are a lot more dry than the other cuts of chicken. If you know this will bother you, don't use chicken breasts.
When you grab your rotisserie chicken the meat (including the breasts) is likely super juicy. You are going to bake and cook the chicken again, which means it risks drying out. Add salsa and/or cheese to your enchilada filling if this bothers you. You can also use a store-bought enchilada sauce.
I do not like adding these to my filling because it usually results in a soggy tortilla, but you won't have to worry about dried chicken with this method. Take all of this into account and decide what will work best for you.
Using salsa verde may make your cream sauce a little chunky, depending on the brand you use. This doesn't bother me, if it bothers you, purée the sauce first.
Nutrition
Serving: 1enchilada | Calories: 476kcal | Carbohydrates: 51g | Protein: 36g | Fat: 18g