Description
This Easy Creamy Chicken Enchiladas recipe combines tender shredded rotisserie chicken, flavorful taco seasoning, and a rich enchilada sauce baked to perfection with melty Mexican cheese. It’s a comforting and quick-to-prepare dish topped with fresh avocado, cilantro, lime, and sour cream for a creamy, zesty finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 tablespoon taco seasoning (homemade or store bought)
- 4 cups rotisserie chicken, shredded
- 4 ounces diced green chilies (mild)
- 12 ounces red enchilada sauce (mild)
- 6 corn tortillas (6 inch), cut into 1 x 2 inch strips
- 2 cups Mexican blend cheese, shredded and divided
For Serving
- 1 large avocado, sliced
- ¼ cup cilantro, torn
- ½ lime
- ¼ cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and place a rack in the center position to ensure even baking.
- Sauté Aromatics: Heat a 12-inch heavy-bottomed oven-proof skillet over medium heat. Add olive oil, diced onions, and taco seasoning. Cook, stirring occasionally, until onions become translucent, about 5 minutes, to develop flavor.
- Combine Ingredients: Stir in shredded rotisserie chicken, diced green chilies, and red enchilada sauce into the skillet. Mix well to evenly coat the chicken and distribute flavors.
- Add Tortilla Strips: Cut corn tortillas into strips measuring approximately 1 by 2 inches. Add them to the skillet and carefully separate strips so they don’t clump together. Turn off the heat to prepare for baking.
- Incorporate Cheese & Bake: Add half of the shredded Mexican blend cheese (1 cup) into the skillet and mix to combine. Then, spread the remaining 1 cup of cheese evenly on top. Place the skillet uncovered in the preheated oven and bake until the cheese melts and the sauce bubbles, about 12-15 minutes.
- Garnish and Serve: Once baked, remove from oven and top with fresh sliced avocado, torn cilantro, lime wedges, and dollops of sour cream. Serve warm for a delightful creamy enchilada experience.
Notes
- Using rotisserie chicken significantly reduces prep time and adds great flavor.
- If you prefer spicy, choose medium or hot enchilada sauce and green chilies.
- You can substitute corn tortillas with flour tortillas if desired, but corn is traditional.
- This dish is cooked entirely in the skillet, which streamlines preparation and cleanup.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, creamy enchiladas, easy Mexican recipe, baked enchiladas, rotisserie chicken recipe
