Cheesy Rotisserie Chicken Enchiladas Recipe Is a Delicious Tex-Mex Dinner by Chef Gigi

Enchiladas are a Tex-Mex classic that has evolved from rolled tortillas dipped in chili sauce in Mexico to a delicious main dish. As Mexican culinary traditions came to Texas, they were adapted to create the Tex-Mex cuisine we know today. While not authentic by traditional standards, these high-protein chicken enchiladas are quick and easy to make, and they are guaranteed to be a hit at any meal. Plus you get the health benefits of protein in every cheesy bite!

To make this easy homemade rotisserie chicken enchilada recipe you will need garlic, onion, red bell pepper, cooking oil, ground cumin, my homemade Tex-Mex sauce, a can of crushed tomatoes, a rotisserie chicken, fresh cilantro, cheddar cheese, Monterey Jack cheese, salt, corn tortillas and your desired toppings.

Cooking Tip: If you don't have time to make my homemade Tex-Mex sauce, you can use enchilada sauce. Buy a good-quality canned enchilada sauce or make homemade enchilada sauce.

Serve these hearty, rich, cheesy chicken enchiladas for dinner with your favorite side dishes. We like fresh homemade guacamole, pico de gallo, refried beans and Spanish rice.

Cuisine: Mexican / Tex-Mex 
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 2 cloves garlic, coarsely chopped
• 1 large yellow onion, coarsely chopped
• 1 large red bell pepper, de-seeded and coarsely chopped
• 2 tablespoons cooking oil
• 1 teaspoon ground cumin
• 2 1/2 - 3 cups homemade Tex-Mex Sauce Base (or canned enchilada sauce)
• 16 ounces (1 can) crushed tomatoes
• 1 rotisserie chicken, shredded (bones and skin reserved for stock)
• 1 bunch chopped fresh cilantro, plus 1/4 cup for garnish
• 2 cups shredded cheddar (divided)
• 2 cups shredded Monterey Jack (divided)
• 10 8-inch flour tortillas or corn tortillas, warmed
• sour cream and lime wedges, for garnish (optional)

Here's how to make it: 

1. Pulse garlic, onion and bell pepper in a food processor until finely chopped.
2. In a large skillet over medium-high heat, heat oil. Add the onion mixture and cook, stirring occasionally, until softened, 5 to 8 minutes. Add cumin and cook, stirring, until fragrant, an additional minute.
3. Stir in enchilada sauce and canned tomatoes and cook over medium heat, stirring occasionally, until warmed, about 2 minutes. Reserve 3/4 cup sauce mixture for garnishing the top of the assembled enchiladas.
4. In a medium bowl, combine the shredded chicken, fresh chopped cilantro, 1 cup cheddar and 1 cup Monterey Jack cheese. Add 1 cup sauce mixture and toss to mix. Taste and adjust flavor with salt. Spread the remaining sauce mixture in the bottom of a 13x9-inch baking dish. (You could use any Mexican cheese or cheese blend you enjoy. Instead of chicken, try these enchiladas with seasoned ground beef. )
5. Spoon about 2/3 cup chicken mixture into the center of a warmed tortilla. Roll up the tortillas and arrange them seam side down on top of the sauce along one short side of the baking dish. Repeat with the remaining filling and tortillas, placing each filled tortilla next to the last to form a row extending the length of the baking dish. Spread the reserved sauce mixture on top of the tortillas. Sprinkle with remaining 1 cup cheddar and 1 cup Monterey Jack.
6. Bake enchiladas in a preheated 350-degree F oven until cheese is bubbling and melted, about 15 to 20 minutes. Top with sour cream and cilantro. Serve with lime wedges.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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