Description
A comforting dish featuring creamy, cheesy enchiladas filled with shredded rotisserie chicken, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 8 small flour tortillas
- 1 cup green enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat Oven and Prep Pan: Start by preheating your oven to 350°F (175°C). While it heats, take a greased baking dish and set it aside for later use.
- Combine Filling Ingredients: In a large bowl, combine the shredded rotisserie chicken, sour cream, cream of chicken soup, garlic powder, cumin, salt, and pepper. Mix until everything is evenly incorporated.
- Add Cheese and Onions: Next, stir in half of the shredded Monterey Jack cheese and half of the chopped green onions.
- Assemble the Enchiladas: Spoon a generous amount of the chicken mixture into each tortilla. Roll them up tightly and place them seam-side down in your greased baking dish.
- Add Sauce and Cheese: Pour the green enchilada sauce evenly over the top. Sprinkle the remaining Monterey Jack cheese and green onions on top.
- Bake to Perfection: Place the baking dish in your preheated oven and bake for 25-30 minutes until bubbly and golden on top.
- Garnish and Serve: Once baked, let them cool for a few minutes. Garnish with extra chopped green onions if desired and serve hot.
Notes
Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days or frozen for 2-3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg