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Ever been in a rush to make dinner? I swear that is my life almost every day! Lately, I have been buying a rotisserie chicken from the grocery store, just to save me one more step. It really has been a lifesaver! Not to mention, I love the flavor of the rotisserie chicken!
Creamy Rotisserie Chicken Enchiladas Recipe
These enchiladas are our favorite and so easy using a rotisserie chicken.
Serving
Ingredients
- 1 Tablespoon canola oil
- 8 flour tortillas
- 1 onion, diced
- 2 ½ cups shredded rotisserie chicken
- 2 (4 ounce) diced green chiles
- ½ teaspoon paprika
- ½ cup chicken broth
- ½ cup heavy cream
- 1 cup sour cream
- 2 cups shredded mozzarella cheese
- 1 teaspoon garlic salt
- salt and pepper, to taste
- 19 ounces green enchilada sauce
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Heat 1 Tablespoon of oil in a skillet over medium heat.
- Add the onion and saute for 1 minute.
- Add chicken, 1 can of the green chilies, 1/2 teaspoon of paprika, garlic salt, salt and pepper. Mix until well combined.
- Next stir in 1/2 cup of chicken broth. Add cream and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
- In a bowl combine the enchilada sauce, sour cream and green chilies. Whisk until well combined.
- To assemble, spoon some chicken mixture onto each tortilla. Top with two spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!
Nutrition
Calories: 403 kcal · Carbohydrates: 24 g · Protein: 22 g · Fat: 24 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 90 mg · Sodium: 1373 mg · Potassium: 252 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 1065 IU · Vitamin C: 4 mg · Calcium: 224 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
It is bad for my figure to read your blog first thing in the morning like I do. I am starving now! I want enchiladas at 9:00 a.m.!!
These look amazing 🙂
~Cheryl
http://snaps-of-ginger.blogspot.com/
You have married together two of my favorite things and I’m totally starving now! This sounds so delicious. I absolutely love to get a rotisserie chicken, tear the whole thin apart into sheds, then season it and pour the drippings over it…throw it in the oven and bake it for a little while to lock in the flavor! So yummy…I think I could eat it everyday. This recipe is a must try…thank you ladies for sharing it!
That Comfort Girl
I’m new to this blog and made this recipe this morning for our lunch. Very good. I omitted the peppers and used 1% milk. Next time I will thicken the milk and add Spanish rice to the enchiladas. Thank you for the recipe.
These look great! Did you use corn or flour tortillas for the enchiladas?
Hi Andrea, We used flour tortillas!
Made these for dinner last night. Delicious!! The family loved them. Six Sisters — my meals have been so much better since discovering you on Pinterest! Seriously. I do my meal planning every Friday afternoon with your recipes. My life has become so much more organized/easier 🙂
I also have to add — I am the second youngest of six sisters. My parents had a son, then 7 girls 🙂 Sure is great having sisters!
Thanks Jan for your sweet comments. We are so happy that the meal planning is working for you. It has helped us so much. That is so fun that you have six girls in your family….plus a bonus brother!! Thanks for stopping by our blog! Have a wonderful day!
Cyd (mom of the Six Sisters)
We made this for dinner tonight and it was really good! One question though. Is it meant to be 19 oz of green enchilada sauce? It seemed a bit soft, but I’m not sure if its the recipe or too much sauce. Thanks!
If it was too soft for your liking, you can always decrease the amount of green enchilada sauce.
How long do these keep in the fridge? I want to meal prep and was thinking of doing these.