Easy Rotisserie Chicken Enchiladas Recipe

Previous Next

Cook Time: 30 minutes

Ingredients

• 1 1/2 tablespoons canola oil
• 6 corn tortillas
• 1 can red enchilada sauce, divided
• 1 cup shredded rotisserie chicken
• 2 teaspoons dry enchilada seasoning
• 1 cup shredded Monterey Jack cheese, divided

Directions

1. Preheat the oven to 375F (190C). Line a baking sheet with a wire rack.
2. In a heavy skillet, heat the canola oil. Quickly fry each tortilla for about 5 seconds per side. Transfer to the wire rack to drain and gently blot excess oil with a paper towel.
3. Pour a thin layer of enchilada sauce into the bottom of a casserole dish to prevent sticking and add flavor.
4. In a bowl, combine the shredded chicken with the enchilada seasoning. Toss until evenly coated.
5. Spoon approximately 3 tablespoons of the seasoned chicken along the center of each tortilla. Sprinkle 1 1/2 tablespoons of cheese over the chicken and roll each tortilla to form an enchilada.
6. Arrange the rolled enchiladas seam-side down in the prepared casserole dish. Pour the remaining enchilada sauce over the top and evenly sprinkle with the remaining cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil, switch the oven to broil, and cook for an additional 5 minutes or until the cheese is melted and golden brown.

Nutrition Facts (per serving)

• Calories: 1008
• Total Fat: 50g (64% DV)
• Saturated Fat: 13g (64% DV)
• Cholesterol: 233mg (78% DV)
• Sodium: 2855mg (124% DV)
• Total Carbohydrate: 82g (30% DV)
• Dietary Fiber: 11g (40% DV)
• Total Sugars: 7g
• Protein: 61g (122% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 378mg (29% DV)
• Iron: 6mg (31% DV)
• Potassium: 1114mg (24% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is estimated based on available data.

The Rich Story Behind Easy Rotisserie Chicken Enchiladas

Enchiladas are a classic Mexican dish that has evolved over centuries, with roots tracing back to pre-Hispanic times when indigenous people rolled tortillas around small fish or other fillings. The modern enchilada, filled with seasoned meats, cheese, or beans and smothered in chili sauce, became widely popular in Mexico in the early 20th century. Using rotisserie chicken is a contemporary shortcut, combining convenience with traditional flavors.

Regional Variations and Local Flavors

In Mexico, enchiladas vary widely by region. Northern Mexico often features flour tortillas, while central and southern regions prefer corn tortillas like in this recipe. The sauce can also differ: red, green, or mole sauces are common, with varying levels of spiciness. Adding rotisserie chicken gives this dish a slightly milder, more accessible flavor suited for busy households and international palates.

What Sets These Enchiladas Apart

Unlike traditional homemade chicken enchiladas, which require poaching and shredding chicken, this recipe uses pre-cooked rotisserie chicken for speed without sacrificing taste. Frying the tortillas briefly before rolling adds a light crispness, which prevents them from becoming soggy after baking. The combination of Monterey Jack cheese and pre-made red enchilada sauce also gives this dish a creamy, slightly tangy finish distinct from spicier, fully homemade versions.

Where Youre Likely to Find Them

These enchiladas are a staple in casual Mexican restaurants and home kitchens alike. They are especially popular for weekday dinners due to their simplicity. You might also encounter them at potlucks or family gatherings, where ease of preparation and crowd-pleasing flavor are essential. They pair well with simple sides like Mexican rice, refried beans, or a fresh avocado salad.

Interesting Facts About Enchiladas

• The word enchilada comes from the Spanish verb enchilar, meaning to season with chili.
• Enchiladas are traditionally served on September 16, Mexicos Independence Day, as part of celebratory meals.
• Rotisserie chicken was first commercialized in the U.S. in the 1950s and became a convenient protein option for busy cooks, which is why its often used in modern enchilada recipes.
• Frying tortillas briefly before baking is a technique that dates back to the early 1900s, meant to add texture and prevent sogginess from the sauce.

In summary, Easy Rotisserie Chicken Enchiladas bring together history, regional influences, and modern convenience. They are a delicious example of how traditional Mexican cuisine can adapt to contemporary cooking styles while maintaining authentic flavors.

FAQ about Easy Rotisserie Chicken Enchiladas Recipe

Comments