Indulge in these Cheesy Rotisserie Chicken Enchiladas that are both quick to prepare and packed with flavor, perfect for a weeknight dinner.

Scale

3 cups rotisserie chicken

shredded

8 pieces corn tortillas

2 cups shredded cheese (cheddar and mozzarella are great)

1 can (10 oz) enchilada sauce (red or green based on your preference)

1 cup sour cream

1/2 cup diced onions

2 cloves garlic

minced

1 tablespoon olive oil

to taste Salt and pepper

Fresh cilantro for garnish

Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat and sauté the diced onions and minced garlic until softened.
Add the shredded rotisserie chicken to the skillet, seasoning with salt and pepper. Stir until heated through.
In a separate bowl, combine the enchilada sauce and sour cream.
Dip each corn tortilla in the enchilada sauce mixture, fill it with the chicken mixture, and roll it up. Place them seam-side down in a greased baking dish.
Once all tortillas are filled, pour the remaining enchilada sauce mixture over the top and sprinkle with shredded cheese.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish with fresh cilantro before serving.

Feel free to customize the cheese blend and add additional toppings like avocado or jalapeños for extra flavor.

Keywords: Cheesy Rotisserie Chicken Enchiladas, enchiladas, chicken recipes, weeknight dinner, comfort food