Easy Green Chicken Enchilada (Using Rotisserie Chicken)
Tonight's dinner is a fiesta of flavor, made with leftover rotisserie chicken and a sprinkle of pantry magic. Get ready for quick and cheesy green enchiladas that will have you asking for seconds!
Servings: 6
Calories: 546kcal
Equipment
- 1 9x13 baking dish
Ingredients
- 2 cups shredded chicken
- 3 cups mozarella cheese
- ⅓ cup cream cheese
- ¼ cup parmesan cheese
- ¾ cup sour cream
- 1 tablespoon taco seasoning
- 1 10 ounces can green enchilada sauce
- 6 flour tortillas
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Mix 2 cups of mozzarella cheese, cream cheese, parmesan cheese, taco seasoning, ⅓ of enchilada sauce and sour cream. Mix well until everything is well incorporated and creamy.3 cups mozarella cheese, ⅓ cup cream cheese, ¼ cup parmesan cheese, ¾ cup sour cream, 1 tablespoon taco seasoning, 1 10 ounces can green enchilada sauce
- Add the Shredded Chicken2 cups shredded chicken
- Combine Shredded chicken and the cheese mixture.
- Place a spoonful of the chicken mixture in the center of each tortilla.6 flour tortillas
- Roll up the tortillas tightly and place them seam side down in the baking dish, side by side.
- Pour the remaining green enchilada sauce evenly over the top of the rolled enchiladas.1 10 ounces can green enchilada sauce
- Sprinkle the remaining mozarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Notes
The secret to perfect enchiladas? Warm tortillas! Microwaving them with a damp paper towel or heating them in a pan makes them flexible for rolling and prevents them from cracking. Warming also improves their texture and releases a touch of corn flavor to elevate your dish.
Nutrition
Serving: 546g | Calories: 546kcal | Carbohydrates: 57.2g | Protein: 32.2g | Fat: 21.7g | Saturated Fat: 10.4g | Cholesterol: 78mg | Sodium: 1612mg | Potassium: 361mg | Fiber: 7.5g | Sugar: 3.2g | Calcium: 574mg | Iron: 2mg
