Description
Delicious and easy homemade chicken enchiladas with shredded rotisserie chicken, melted Colby Jack cheese, and a rich homemade enchilada sauce, all wrapped in soft flour tortillas and baked to perfection.
Ingredients
Scale
- 1 cup (237 ml) homemade enchilada sauce
- 10 flour tortillas
- 2 cups (473 g) shredded rotisserie chicken
- 1 ½ cups (198 g) freshly grated Colby Jack cheese
Instructions
- Preheat oven to 350°F (175°C).
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- In a bowl, mix shredded chicken with some enchilada sauce.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll up tightly.
- Place rolled tortillas seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick and flavorful filling.
- Warm tortillas slightly before filling to prevent cracking.
- Serve with sour cream, guacamole, or fresh cilantro for added flavor.
- Homemade enchilada sauce enhances flavor but store-bought can be substituted.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg