Ingredients
Scale
- 1 Rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 (10 ounce) can red enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 cup shredded cheddar cheese
- 8 (6-inch) corn tortillas
- 1/4 cup sour cream, for topping (optional)
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Step 3: In a large bowl, combine the shredded rotisserie chicken, cooked onion, diced green chiles, and 1/2 cup of the enchilada sauce.
- Step 4: Warm tortillas in a dry skillet or microwave until pliable. Dip each tortilla briefly in the remaining enchilada sauce.
- Step 5: Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
- Step 6: Pour the remaining enchilada sauce over the enchiladas and sprinkle with cheddar cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly. Top with sour cream, if desired, before serving.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheat enchiladas in the oven at 350°F until warmed through, or microwave individual portions for faster eating.
- Garnish with fresh cilantro and a side of Mexican rice for a complete and satisfying meal.
- For extra flavor, try adding a pinch of cumin or chili powder to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American