Quick Rotisserie Chicken Enchiladas with Cheesy Sauce
A comforting and quick enchilada recipe using shredded rotisserie chicken and a creamy homemade cheesy sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups shredded rotisserie chicken (skin removed)
- 8 medium flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon mild chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
- Optional toppings: chopped fresh cilantro, sliced jalapeños, sour cream
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish with butter or nonstick spray.
- Remove skin and shred about 3 cups of rotisserie chicken. Place in a mixing bowl and season lightly with salt, pepper, and a pinch of chili powder. Toss gently and set aside.
- In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat (2-3 minutes). Whisk in 4 tablespoons all-purpose flour and cook for 1-2 minutes to form a roux.
- Slowly add 2 cups of milk, whisking continuously to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in 1 cup shredded sharp cheddar, 1 cup Monterey Jack, 1 teaspoon mild chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon fresh lime juice. Season with salt and pepper to taste.
- Warm tortillas slightly in the microwave for 15 seconds to make them pliable.
- Spoon about 1/4 cup of shredded chicken onto each tortilla, roll up tightly, and place seam-side down in the prepared baking dish. Repeat with all tortillas.
- Pour the cheesy sauce evenly over the rolled enchiladas. Optionally, sprinkle extra cheese on top for a golden crust.
- Bake uncovered for 15-20 minutes until bubbling and slightly golden on top.
- Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro, sliced jalapeños, or sour cream if desired.
Notes
Use warm tortillas to prevent cracking. Keep whisking the sauce to avoid lumps. If sauce is too thick, add a splash of milk; if too thin, cook a bit longer. The recipe can be made gluten-free by using gluten-free flour and corn tortillas, and dairy-free by substituting milk and cheese with non-dairy alternatives.
Nutrition
- Serving Size: About 2 rolled torti
- Calories: 475
- Fat: 25
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: enchiladas, rotisserie chicken, cheesy sauce, quick dinner, weeknight meal, comfort food