Charles E. Walton IV
Prep Time
25 Mins
Cook Time
35 Mins
Yield
Makes 6 to 8 servings

Store-bought rotisserie chicken adds ease and great flavor. If using corn tortillas instead of the larger flour tortillas, you'll have about an extra cup of filling.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.

Step 3

*For testing purposes, we used Melissa's Fire Roasted Chiles.

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Ratings & Reviews

bornacook's Review

bornacook
December 24, 2010
I made these enchiladas after coming home from a week long vacation and was tired of spending lots of money on very mediocre meals. However, I wanted something fast, simple and delicious and this recipe is just that. I used a rotisserie chicken and doubled the cumin and added some chipotle chili pepper. It was absolutely delicious!! I also grated a little smoked provolone on top before I put them in the oven. I had leftovers for my lunch the next day and I think it tasted even better! These enchiladas are much better than some I have spent a whole lot more time on.