Easy Creamy Chicken Enchiladas Recipe Using Rotisserie Chicken

Welcome to my West Virginia kitchen!  Today we're diving into a recipe that's perfect for busy weeknights and special occasions alike:  Easy Creamy Chicken Enchiladas!  

This dish is a family favorite, featuring tender rotisserie chicken wrapped in soft tortillas, smothered in a rich sauce, and baked to perfection.  Whether you're a seasoned cook or a beginner, this recipe is sure to become a staple in your meal rotation.  I can't wait to share it with you so...

Let's Get Started! 

INGREDEINTS:

For these Easy Creamy Chicken Enchiladas you will need to gather a few simple ingredients:

• 3 cups Rotisserie Chicken, shredded
• 1 (8 oz) package of Cream Cheese, at room temperature
• 1/2 cup Shredded Cheddar Cheese
• 1 Tbsp Taco Seasoning
• 1 Tbsp Dried Minced Onion
• 1 tsp Garlic Powder
• 1 (4 oz) can of Mild Green Chilies
• 8 Flour Tortillas
• 1 (10 oz) can of Red Enchilada Sauce 
• Shredded Cheddar Cheese, for topping

INSTRUCTIONS:

1. Prepare the Filling:  Preheat the oven to 350°F/175°C.  In a large mixing bowl, combine the shredded rotisserie chicken, cream cheese, green chilies, dried minced onion, garlic powder, and taco seasoning.  Mix until well combined.  Season with salt and pepper.  
2. Assemble the Enchiladas:  Pour half of the enchilada sauce into the bottom of a 9x13 baking dish.  Spoon a 1/4 cup of the chicken mixture onto the center of each tortilla.  Roll up the tortillas and place them seam-side down in the baking dish.  Pour the remainder of the canned enchilada sauce over the enchiladas.  Top with shredded cheese.
3. Bake:  Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.  
4. Serve:  Garnish with chopped green onions and fresh cilantro, if desired.  Serve hot with a side of rice and beans or a fresh green salad.  

TIPS AND TRICKS:

• Use Fresh Ingredients:  Freshly  shredded cheese melts better and gives a creamier texture compared to pre-shredded cheese.  
• Rotisserie Chicken Shortcuts:  Save time and money by using store-bought rotisserie chicken.  It's flavorful and perfect for quick recipes.  
• Customize the Heat:  Adjust the spiciness by adding more or fewer diced green chilies or by including a dash of hot sauce.  
• Make Ahead: Assemble the enchiladas up to a day in advance and store them covered in the refrigerator.  Bake just before serving. 
• Freezer Friendly:  These enchiladas freeze well.  Prepare them as directed, but before baking, cover tightly and freeze.  When ready to eat, thaw in the refrigerator overnight and bake as directed.  

FAQs:

Can I use corn tortillas instead of flour tortillas?

Absolutely!  Corn tortillas add a different texture and are a great gluten-free option.  Just warm them slightly before rolling to prevent cracking. 

Can I make this dish vegetarian?

YES!  Simply substitute the chicken with a mixture of sautéed vegetables like bell peppers, mushrooms, and spinach for a delicious vegetarian version. 

  

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the oven or microwave until heated through.  

Can I use different types of cheese?

Certainly!  Feel free to use your favorite cheeses or whatever you have on hand.  Pepper Jack, Colby, or a Mexican blend all work well.  

With these Creamy Chicken Enchiladas, you'll have a delightful meal that's quick, easy, and irresistably delicious.  Give it a try and let me know how it turns out!

And as always... 

Happy Eatin' Y'all!

~The Kitchen Wife~