Rotisserie Chicken Enchiladas Recipe

Name: Rotisserie Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rotisserie chicken; 1 large sweet onion, chopped; 14 -16 small corn tortillas; 1 cup shredded cheese, of choice (I like a jack or cheddar mix); 1 (15 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1/2 cup water; 1/2 cup light sour cream; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon red chili pepper flakes; 1 teaspoon chili powder; 1 teaspoon vinegar

Servings: persons

1 rotisserie chicken
1 large sweet onion, chopped
14 -16 small corn tortillas
1 cup shredded cheese, of choice (I like a jack or cheddar mix)
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup water
1/2 cup light sour cream
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon red chili pepper flakes
1 teaspoon chili powder
1 teaspoon vinegar

1
preheat oven to 350 degrees; prep baking dish with cooking spray.
2
remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
3
in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
4
take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled.
5
spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
6
remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 rotisserie chicken, 1 large sweet onion, chopped, 14 -16 small corn tortillas, 1 cup shredded cheese, of choice (I like a jack or cheddar mix), and more.

Yes, Rotisserie Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rotisserie Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions