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Easy Rotisserie Chicken Enchiladas

Rotisserie chicken is mixed with enchilada sauce and cheese and wrapped in a fresh tortilla to make this easy Mexican food dinner staple.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: dinner
Cuisine: American, Mexican
Ingredients Method Video Notes

Ingredients
  

  • 1 Rotisserie Chicken about 3 cups
  • 1 can 24 oz A La Orden Enchilada Sauce (green or red)
  • 12 Corn Tortillas
  • 1.5 cups Shredded Cheddar Cheese
  • Spanish rice already cooked, optional

Method
 

  1. Preheat the oven to 350°. If you choose to include the rice, you'll start by making that and spreading it across a 9x13 baking pan.
  2. Shred the chicken.
  3. Combine the chicken, half of the enchilada sauce, and 1/2 cup of cheese in a mixing bowl.
  4. Put a generous amount of the mixture on each tortilla. Roll them up and place them in the pan (or on top of the rice).
  5. Once the pan is completely full with one layer of tortillas, coat the top with the remaining enchilada sauce and cheese.
  6. Bake in the oven for 30 minutes or until the cheese on top is melted.

Notes

This recipe makes enough for 6 people, but you can always double it and freeze a pan as well.