How to Make Cheesy Rotisserie Chicken Enchiladas - A Step-by-Step Guide

If you're looking for a delicious and satisfying dinner that the whole family will love, then you've come to the right place. These Cheesy Rotisserie Chicken Enchiladas are a crowd-pleaser and a perfect way to use up that leftover rotisserie chicken from last night's dinner. With tender, juicy chicken, gooey cheese, and a zesty enchilada sauce, these enchiladas are sure to become a new family favorite.

Not only are these enchiladas incredibly delicious, but they're also super easy to ...

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Ingredients

  • 2 tablespoons salted butter
  • 1 (8 ounce) package fresh sliced mushrooms
  • ½ cup chopped yellow onion
  • ½ cup chopped bell pepper
  • 1 teaspoon minced garlic
  • 1 (10.75 ounce) can condensed Cheddar cheese soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 cup sour cream
  • 1 (4 ounce) can diced green chile peppers
  • 2 tablespoons chopped fresh cilantro, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 (10 ounce) can green chile enchilada sauce
  • 4 cups shredded rotisserie chicken
  • 2 cups shredded Mexican cheese blend, divided
  • 10 (10 inch) flour tortillas, warmed
  • 1 bunch green onions, sliced
  • 1 medium tomato, diced

Information

  • Prep Time: 35 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 10 enchiladas

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
  • Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
  • Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
  • Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
  • Bake in the preheated oven until cheese is bubbly, about 35 minutes.
  • Serve hot, garnished with green onions, tomatoes, and remaining cilantro.
  • Nutrition

    700 cal.

    • Total Fat: 38g
    • Saturated Fat: 17g
    • Cholesterol: 121mg
    • Sodium: 1495mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 39g
    • Vitamin C: 28mg
    • Calcium: 374mg
    • Iron: 5mg
    • Potassium: 734mg