Shredded Chicken Enchiladas
This cheesy Mexican dish is made with rotisserie chicken for a hearty and flavorful meal.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 servings
- 2 tablespoons butter
- 2 tablespoons flour
- 10 oz can red enchilada sauce
- 1 cup chicken broth
- 1 tablespoon canola oil
- 2 yellow onions diced
- 4 oz can diced green chiles
- 3 cups rotisserie chicken shredded (about ½ rotisserie chicken)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 oz queso fresco crumbled
- 1 cup sour cream
- 16 oz Monterey Jack shredded and divided
- 8 large flour tortillas
- ¼ cup cilantro chopped
Preheat oven to 350°F.
In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.
Stir in the full can of diced green chilies, cumin, and chili powder and chicken.
Turn off the heat and add sour cream and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.
Remove enchilada sauce from heat. Spread 1/2 cup of sauce in the bottom of an 8 ½ by 11-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.
Repeat with remaining tortillas.
Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.
Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.
Calories: 773kcal | Carbohydrates: 34g | Protein: 45g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 171mg | Sodium: 1983mg | Potassium: 507mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1685IU | Vitamin C: 13.4mg | Calcium: 844mg | Iron: 3.8mg