Description
A quick, budget-friendly weeknight dinner using leftover rotisserie chicken, green chiles, and cheddar cheese. This creamy, cheesy enchilada recipe feeds four people for under $15 and requires minimal active prep time.
Ingredients
- 3 cups shredded rotisserie chicken (about 400g)
- 1 medium small onion, diced (about 150g)
- 1 can (4oz / 113g) diced green chiles, including liquid
- 2 cups shredded cheddar cheese (divided, approx. 200g for filling + 100g for topping)
- 2 cups red enchilada sauce (480ml)
- 1/2 cup sour cream (120g)
- 12 small flour tortillas (6-inch / approx. 30cm)
- Optional garnish: fresh cilantro, sliced green onions, extra sour cream
Instructions
- Preheat oven to 350°F (175°C).
- Shred the rotisserie chicken, removing skin and bones. Dice the onion.
- In a large mixing bowl, combine shredded chicken, diced onion, green chiles (with liquid), and 1 cup of shredded cheddar cheese. Mix well.
- In a separate bowl, whisk together the enchilada sauce and sour cream until smooth.
- Spread about 1/2 cup of the sauce mixture on the bottom of a 9×13 baking dish.
- Place a generous scoop of filling (approx. 1/4 cup) in the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining sauce over the rolled enchiladas, ensuring they are fully covered.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and starting to brown. (Optional: Cover with foil for first 15 minutes for softer tortillas, then uncover to brown).
- Let rest for 5 minutes before serving.
Notes
[‘Shred your own cheese for better melting; pre-shredded cheese contains anti-caking agents.’, ‘Do not overfill tortillas to prevent bursting.’, ‘Sour cream in the sauce adds richness and helps coat tortillas.’, ‘Can be assembled up to 24 hours in advance and refrigerated.’, ‘Freezes well for up to 3 months.’, ‘Check salt levels before adding extra salt as ingredients are naturally salty.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas per ser
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: rotisserie chicken enchiladas, budget dinner, weeknight meals, family dinner, easy enchiladas, leftover chicken recipes, cheesy enchiladas, green chile enchiladas