Quick & Easy Chicken Enchiladas
75% authentic · Mexican-American
A simplified version of classic enchiladas using rotisserie chicken and canned enchilada sauce for a weeknight-friendly meal.
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Ingredients
- Rotisserie chicken, shredded3 cups
- Corn tortillas8
- Canned enchilada sauce (red)15 oz can
- Shredded cheddar cheese2 cups
- Cream cheese, softened4 oz
- Saltto taste
- Black pepperto taste
- Black olives, slicedfor garnish
- Green onions, slicedfor garnish
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a bowl, combine shredded rotisserie chicken, softened cream cheese, 1 cup of cheddar cheese, salt, and pepper. Mix well.
- 3
Warm corn tortillas slightly to make them pliable.
- 4
Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- 5
Fill each tortilla with the chicken mixture. Roll up and place seam-side down in the baking dish.
- 6
Pour remaining enchilada sauce over the rolled tortillas. Top with remaining cheddar cheese.
- 7
Bake for 15-20 minutes, or until bubbly and cheese is melted.
- 8
Garnish with sliced black olives and green onions before serving.
