Mexican food is hands down my favorite food group…. anyone else?! That is why it was time for HGHF to have a chicken enchilada recipe that is simple, delicious and takes no time to make. I mean when we get a craving for Mexican food we need it asap right?! That is where these Easy Rotisserie Chicken Enchiladas come in. Sure you can do it with poached chicken, but being able to grab a rotisserie chicken and make multiple recipes in no time with it is key! This recipe uses have the rotisserie chicken so you have another 3 cups for another delicious recipe like Gluten Free Broccoli Chicken Cheese Casserole. Now lets get started not this delicious easy recipe you all will love to make this week!
What Are the Easy Ingredients for the Easy Rotisserie Chicken Enchiladas
These enchiladas could not be easier and that starts with how minimal and simple these ingredients are. Not to mention using rotisserie chicken cuts down on so much time of this recipe. However, if you want to poach your chicken you can do that as well!
- 3 cups of rotisserie chicken chopped
- 1 cup of frozen corn
- 1 cup of spicy black beans drained & rinsed
- 2-4 cups shredded cheese (depends on how much you want on top when baking)
- 3 tbsp taco seasoning
- 2 cups green enchilada sauce
- 1 cup sour cream or greek yogurt
- 16 7-8 in flour tortillas
- Cherry tomatoes & cilantro for the top
How Easy to Make are the Easy Rotisserie Chicken Enchiladas?
Not only does the Easy Rotisserie Chicken Enchiladas have easy ingredients but they are also incredibly easy to put together. Making this recipe makes two 9X13 dishes of enchiladas. That way I will freeze one for weeks ahead or bring to neighbors, then one to eat for dinner that night! This is one of my favorite dishes that makes me feel like a meal prepping goddess [ we all need that feeling right đŸ˜‰ ]
- In a large mixing bowl add in 3 cups of chopped rotisserie chicken, 1 cup frozen corn, 1 cup spicy black beans raised and drained, 3 tbsp of taco seasoning and 1 cup shredded cheese. Toss with a spoon to combine.
- Now in another large mixing bowl add in 2 cups of green enchilada sauce and 1 cup sour cream or greek yogurt. Whisk until throughly combined. Then add 1/2 cup of the sauce in the large mixing bowl toss to coat.
- Then spray 2 9X13 baking dishes with olive oil spray. Add 1/2 cup of enchilada sauce on the bottom of the baking dishes. Then you will start rolling your enchiladas. Add 1 1/2 tbsp rotisserie chicken mixture to the long side of the tortilla and tightly roll your tortilla to the other side (roll tightly) then place into the baking dish all the way to the far side. Then you will continue to repeat, nestling each rolled enchilada tortilla up next to one another till the baking dish is full all the way.
- In the 9X13 dish 8-9 tortillas usually fit, so make note based on the tortillas you use or the dish you decide to use.
- Then distribute the rest of the enchilada sauce mixture over the tops of the enchilada dishes. Take a spatula and spread it evenly on top. Sprinkle with as much cheese as you prefer ( I normally do 1 1/2 cup for each baking dish)
Baking Directions:
- Bake at 350 degrees for 20 minutes covered with aluminum foil. 10 minutes with aluminum foil off and then 5 minutes on high broil until bubbling golden brown.
Freezing Directions:
- Freeze with aluminum foil over it. Take out of freezer day before you want to eat it. Then bake at 400 degrees for 20 minutes covered with aluminum foil. 10 minutes with aluminum foil off and then 5 minutes on high broil until bubbling golden brown
What Other Easy Recipes to Make with Rotisserie Chicken
The Best Instant Pot Chicken Salad
( Can also use this recipe for poached chicken if you want to make these enchiladas with poached chicken)
The Best Instant Pot Chicken Taquitos
(recipe also has crock pot instructions as well)
Simple Low Carb Chicken Pot Pie
(can make with poached chicken, rotisserie chicken, leftovers you name it!)
Must Make Best Guacamole Recipe to go with Easy Rotisserie Chicken Enchiladas
Yes.. you can buy guacamole at the store, but I will stand firm in the fact that store guacamole is nothing compared to homemade. When homemade is so easy, and can taste 100% better, it is always a must that we make it before any Mexican dinner! I am so excited for you to try our favorite recipe, Ainsley devours it!
Ingredients
- 4 ripe avocados
- 2 small garlic cloves or 1 large one minced
- juice of 1/2 lime ( adjust to taste if you want more use the other 1/2 of the lime)
- 1/2 tsp salt ( salt to taste)
- 1/3 cup salsa ( add more to taste)
The above is what Ainsley loves, but when she isn’t having any (which is hardly ever haha) I will add in 1 tbsp of minced onion, 1/2 finely chopped jalapeño and 1/4 cup chopped cilantro. Takes it to a whole new level as well!
Lime juice & then keeping 1 seed in there will keep it from turning brown the next day after keeping in air tight container or Saran Wrap on top of bowl.
Most Commonly Questions When Making Easy Rotisserie Chicken Enchiladas
Can I make this recipe gluten free?
Sure! Use your favorite gluten free tortillas that are rollable for enchiladas
You give 2 options ‘greek yogurt’ or ‘sour cream’, which one is better in the Easy Rotisserie Chicken Enchiladas recipe?
I love both! Greek Yogurt makes this recipe a little more “tangy” but a lighter version, less fat.
Can I add tomatoes in the Easy Rotisserie Chicken Enchiladas mixture?
Sure thing!! Add your favorites into the mixture if they aren’t in there.
Do I have to use Rotisserie Chicken in this recipe?
No you don’t đŸ™‚ You can use leftover turkey or chicken from a recipe. You can also poach chicken as well!
Easy Rotisserie Chicken Enchiladas
Instructions
- In a large mixing bowl add in 3 cups of chopped rotisserie chicken, 1 cup frozen corn, 1 cup spicy black beans raised and drained, 3 tbsp of taco seasoning and 1 cup shredded cheese. Toss with a spoon to combine.
- Now in another large mixing bowl add in 2 cups of green enchilada sauce and 1 cup sour cream or greek yogurt. Whisk until throughly combined. Then add 1/2 cup of the sauce in the large mixing bowl toss to coat.
- Then spray 2 9X13 baking dishes with olive oil spray. Add 1/2 cup of enchilada sauce on the bottom of the baking dishes. Then you will start rolling your enchiladas. Add 1 1/2 tbsp rotisserie chicken mixture to the long side of the tortilla and tightly roll your tortilla to the other side (roll tightly) then place into the baking dish all the way to the far side. Then you will continue to repeat, nestling each rolled enchilada tortilla up next to one another till the baking dish is full all the way.
- In the 9X13 dish 8-9 tortillas usually fit, so make note based on the tortillas you use or the dish you decide to use.
- Then distribute the rest of the enchilada sauce mixture over the tops of the enchilada dishes. Take a spatula and spread it evenly on top. Sprinkle with as much cheese as you prefer ( I normally do 1 1/2 cup for each baking dish)
Baking Directions:
- Bake at 350 degrees for 20 minutes covered with aluminum foil. 10 minutes with aluminum foil off and then 5 minutes on high broil until bubbling golden brown.
Freezing Directions:
- Freeze with aluminum foil over it. Take out of freezer day before you want to eat it. Then bake at 400 degrees for 20 minutes covered with aluminum foil. 10 minutes with aluminum foil off and then 5 minutes on high broil until bubbling golden brown
Leave a Reply