Easy Rotisserie Chicken Enchilada Recipe
This easy rotisserie chicken enchilada recipe is creamy, cheesy, and full of flavor. A quick and delicious dinner recipe perfect for busy nights!
Servings: 4 servings
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 can (10 oz) green enchilada sauce
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup diced green chilies
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a pan over medium heat, melt butter and whisk in flour. Cook for 1 minute.
- Gradually whisk in chicken broth and green enchilada sauce, stirring until thickened.
- Stir in sour cream, green chilies, garlic powder, onion powder, cumin, salt, and black pepper.
- In a bowl, combine shredded chicken with 1/2 cup shredded cheese.
- Divide the chicken mixture among tortillas, roll them up, and place them seam-side down in the baking dish.
- Pour the sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 20 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro or diced tomatoes if desired. Serve warm.