Rotisserie Chicken Enchiladas Recipes

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SHORTCUT CHICKEN ENCHILADAS



Shortcut Chicken Enchiladas image

This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

One 15-ounce can refried beans (about 1 cup)
1/2 teaspoon dried oregano
12 ounces (3 cups) shredded Monterey Jack cheese
1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
Freshly ground black pepper
One 16-ounce jar medium-spicy tomato salsa
Twelve 6-inch corn tortillas
Sour cream and pickled jalapenos, for serving

Steps:

  • Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
  • Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
  • Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
  • Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

FASTEST-EVER ENCHILADAS



Fastest-Ever Enchiladas image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas

Steps:

  • To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
  • Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
  • To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
  • Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
  • Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

CHICKEN ENCHILADAS



Chicken Enchiladas image

This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)

Provided by Amanda Hesser

Categories     dinner, easy, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Sea salt
4 skinless, boneless chicken-breast halves
2 pounds tomatillos, papery skin removed
2 tablespoons vegetable oil
2 large white onions, peeled, 1 chopped, the other sliced into rings
2 tablespoons minced jalapeño
3 tablespoons chopped cilantro
12 corn tortillas
8 ounces queso añejo or cotija, crumbled
Mexican crema or crème fraîche for serving

Steps:

  • Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
  • Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
  • Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
  • Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
  • Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams

CHICKEN ENCHILADA BAKE



Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

EASY ROTISSERIE CHICKEN ENCHILADAS



Easy Rotisserie Chicken Enchiladas image

Rotisserie chicken is something we all buy on occasion as it's quick and when you remove the skin it isn't too bad for you either. It is great by itself, but over the years I have started using it in a few of my recipes. This not only saves time, it is even better than 'just chicken'. My rotisserie chicken enchiladas is one of those recipes! The rotisserie meat is so tender and perfect for this type of meal, and with my homemade enchilada sauce? YUM. Adults and kids love this one and if you control the cheese, it is healthy yet satisfying. My recipe serves approximately 6 and takes less than one-hour from start to devour. So easy and so DELISH (also gluten free)!

Provided by Casey.Company

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • preheat oven to 350 degrees; prep baking dish with cooking spray.
  • remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
  • in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
  • 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.
  • spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
  • remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.

CHEESY ROTISSERIE CHICKEN ENCHILADAS



Cheesy Rotisserie Chicken Enchiladas image

Mexican comfort food! Warm tortillas with a delicious filling of rotisserie chicken, creamy poblano soup, sour cream, green chiles, cheese, and enchilada sauce, then baked until hot and bubbling. It's quick and easy to make too!

Provided by RFalgout

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h25m

Yield 10

Number Of Ingredients 19

2 tablespoons salted butter
1 (8 ounce) package fresh sliced mushrooms
½ cup chopped yellow onion
½ cup chopped bell pepper
1 teaspoon minced garlic
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 tablespoons chopped fresh cilantro, divided
½ teaspoon ground cumin
½ teaspoon chili powder
1 (10 ounce) can green chile enchilada sauce
4 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend, divided
10 (10 inch) flour tortillas, warmed
1 bunch green onions, sliced
1 medium tomato, diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
  • Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
  • Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
  • Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
  • Bake in the preheated oven until cheese is bubbly, about 35 minutes.
  • Serve hot, garnished with green onions, tomatoes, and remaining cilantro.

Nutrition Facts : Calories 700.3 calories, Carbohydrate 50.2 g, Cholesterol 120.7 mg, Fat 38.4 g, Fiber 4.4 g, Protein 38.6 g, SaturatedFat 17.4 g, Sodium 1494.7 mg, Sugar 4.2 g

ROTISSERIE CHICKEN ENCHILADAS



Rotisserie Chicken Enchiladas image

This recipe is from Publix Apron Recipes and I wanted to post it because it is SO YUMMY and easy to make!

Provided by ALC553

Categories     Mexican

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

10 -12 sprigs fresh cilantro (rinsed)
1 small tomatoes (rinsed)
1 chilled deli rotisserie-cooked chicken
3/4 cup refried beans
2 (10 ounce) cans enchilada sauce
6 (10 inch) flour tortillas
1 (2 1/4 ounce) can sliced jalapeno-stuffed green olives (drained)
1 1/2 cups Mexican blend cheese
aluminum foil

Steps:

  • Preheat oven to 350°F
  • Coat 9-inch square baking dish with cooking spray.
  • Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
  • Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
  • Stir in beans and 1 can of the enchilada sauce.
  • Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish.
  • Pour remaining can of enchilada sauce over enchiladas.
  • Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
  • Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : Calories 644.3, Fat 30.7, SaturatedFat 11.5, Cholesterol 124.9, Sodium 1623.5, Carbohydrate 47.5, Fiber 4.8, Sugar 4.4, Protein 42.3

CREAMY ROTISSERIE CHICKEN ENCHILADAS RECIPE



Creamy Rotisserie Chicken Enchiladas Recipe image

These enchiladas are our favorite and so easy using a rotisserie chicken.

Provided by Kristen Hills

Categories     Main Course

Time 40m

Number Of Ingredients 13

1 Tablespoon canola oil
8 flour tortillas
1 onion (diced)
2 ½ cups shredded rotisserie chicken
2 (4 ounce) diced green chiles
½ teaspoon paprika
½ cup chicken broth
½ cup heavy cream
1 cup sour cream
2 cups shredded mozzarella cheese
1 teaspoon garlic salt
salt and pepper (to taste)
19 ounces green enchilada sauce

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1 Tablespoon of oil in a skillet over medium heat.
  • Add the onion and saute for 1 minute.
  • Add chicken, 1 can of the green chilies, 1/2 teaspoon of paprika, garlic salt, salt and pepper. Mix until well combined.
  • Next stir in 1/2 cup of chicken broth. Add cream and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
  • In a bowl combine the enchilada sauce, sour cream and green chilies. Whisk until well combined.
  • To assemble, spoon some chicken mixture onto each tortilla. Top with two spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!

Nutrition Facts : Calories 403 kcal, Carbohydrate 24 g, Protein 22 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1373 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chicken Enchiladas With Rotisserie : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


EASY CHICKEN ENCHILADAS - CTV
Preheat the oven to 500°F. Shred the rotisserie chicken into bite sized pieces and set aside. Meanwhile, add the onion, garlic, cumin, and salt to a cast iron skillet and cook, stirring, until …
From more.ctv.ca


WHITE CHICKEN ENCHILADAS - THE WHOLESOME DISH
2021-10-28 Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray. In a large bowl, add the softened cream cheese. Add half the green chilies, the garlic powder, salt, and …
From thewholesomedish.com


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