Name: Quick Rotisserie Chicken Enchilada Bake
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: US
Ingredients: 1 (16 ounce) jar high-quality salsa verde; 2 tablespoons avocado oil (or other high-heat oil); 8 (6-inch) corn tortillas, preferably freshly made; 1 cup shredded, cooked rotisserie chicken (dark and white meat); 1/2 cup finely diced sweet yellow onion; 1 cup Oaxaca cheese, Monterey Jack, or a blend of both, freshly grated; 1/2 cup sour cream, crème fraîche, or Mexican crema, plus more for serving; Fresh cilantro sprigs, for garnish; Lime wedges, for serving

Chicken

Rotisserie Chicken Enchiladas

Aug 1, 2025
by Abigail Schinner
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

20 mins
COOK TIME

5 mins
TOTAL TIME

25 mins
SERVING

4 People
VIEWS

0

Elevate your weeknight dinner with these luscious Rotisserie Chicken Enchiladas. Featuring a vibrant salsa verde, tender chicken, and a blanket of melted cheese, this dish offers a symphony of flavors in every bite. A delightful, easy-to-make meal perfect for family and friends!

Ingridients

Adjust Servings

1 (16 ounce) jar high-quality salsa verde

2 tablespoons avocado oil (or other high-heat oil)

8 (6-inch) corn tortillas, preferably freshly made

1 cup shredded, cooked rotisserie chicken (dark and white meat)

1/2 cup finely diced sweet yellow onion

1 cup Oaxaca cheese, Monterey Jack, or a blend of both, freshly grated

1/2 cup sour cream, crème fraîche, or Mexican crema, plus more for serving

Fresh cilantro sprigs, for garnish

Lime wedges, for serving

Nutrition

Carbohydrate

33 g
Cholesterol

113 mg
Fiber

6 g
Protein

26 g
Saturated Fat

10 g
Sodium

1029 mg
Sugar

7 g
Fat

30 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Salsa Verde: Place a fine-mesh strainer over a bowl. Pour the salsa verde into the strainer and allow excess liquid to drain, retaining approximately 1 1/2 cups of thickened salsa. Discard the excess liquid. (5 minutes)

02

Step

Warm the Tortillas: Heat the avocado oil in a large, non-stick skillet over medium-low heat. Gently warm each tortilla, two at a time, for about 1 minute per side until pliable. Transfer the warmed tortillas to a plate and cover with a clean kitchen towel to keep them warm. Wipe out the skillet. (10 minutes)

03

Step

Assemble the Enchiladas: Lay each tortilla flat on a work surface. Evenly distribute the shredded chicken down the center of each tortilla. Top with diced onion and a generous sprinkle of grated cheese, reserving some cheese for topping. (10 minutes)

04

Step

Roll and Arrange: Carefully roll up each tortilla tightly and place them seam-side down in the skillet. Ensure they fit snugly. (5 minutes)

05

Step

Bake: Preheat oven to 350 degrees F (175 degrees C). Pour the thickened salsa verde evenly over the enchiladas. Sprinkle the remaining cheese over the top. Bake for 15-20 minutes until enchiladas are heated through and cheese is melted.

06

Step

Melt the Cheese: Cover the skillet and gently heat the enchiladas over low heat until the cheese is completely melted and bubbly. (5 minutes)

07

Step

Serve: Dollop with sour cream, crème fraîche, or Mexican crema. Garnish generously with fresh cilantro sprigs and serve immediately with lime wedges for squeezing. (5 minutes)

For a spicier kick, add a pinch of cayenne pepper to the salsa verde.
If you don't have rotisserie chicken, leftover grilled or roasted chicken works perfectly.
Feel free to experiment with different types of cheese, such as queso fresco or cotija.
For an extra layer of flavor, consider adding a thin layer of refried beans to the tortillas before adding the chicken.
These enchiladas can be assembled ahead of time and baked just before serving. Add a few extra minutes to the baking time if baking from cold.

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Abigail Schinner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.