Cheesy Rotisserie Chicken Enchiladas

These easy  (e x t r a) cheesy chicken enchiladas are perfect for any night of the week. I’m a rotisserie chicken fan..I mean, how can you not be? I love the taste of them and they are also so perfect and full of flavor. They also can save you when you are in a pinch for time.

So you may have a question: why red enchilada sauce over green enchilada sauce? The answer is you can totally use either for this recipe. The red sauce is a bit more pungent to me and the green is slightly sweeter. Keep in mind the red enchilada sauce is typically made with more vinegar so it has a distinct flavor. Both sauces are made with different chilies.. so it’s really up to what you prefer and how much spice you like :).

Cheesy Rotisserie Chicken Enchiladas

Cheesy Rotisserie Chicken Enchiladas

These lightened cheesy chicken enchiladas have a creamy cheesy topping and filling. They are filled with just the perfect amount of chicken. This is a win for an easy week night meal!

Ingredients

6 flour tortillas

1 10 oz. can of red enchilada sauce

1 cup of sour cream; I used lite sour cream

2 Tbsp. low-sodium chicken broth

2 cups of shredded rotisserie chicken

1/3 cup yellow onion; chopped

¼ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. salt

1 cup of Monterey Jack cheese; shredded

½ cup of sharp cheddar cheese; shredded

½ cup green onions; sliced

Sliced avocado; garnish

Instructions

  1. Preheat oven to 350 degrees F. For the enchilada sauce: in a medium bowl, whisk together ½ cup of sour cream, chicken broth, and 1 can of red enchilada sauce until creamy and smooth--set aside.
  2. In a large bowl, mix together the chicken, onion, garlic powder, pepper, salt, ½ of the jack cheese, a ¼ of the cheddar cheese ¼ cup of enchilada sauce from step 1, and ¼ cup of green onions. Mix until all ingredients are combine.
  3. In a 13” x 9” glass baking dish, spread the enchilada sauce to coast the bottom of the baking dish. Get a torilla and fill each tortilla with about 1/3 cup of the chicken filling, then sprinkle more cheese inside—this is completely up to you of how much cheese you want but we love cheese in our enchiladas! You can totally omit these cheese in this step if you prefer. Roll the each tortilla and place on the baking dish.
  4. Top the tortillas with more enchiladas sauce until coated, then sprinkle more cheese and green onions on top. Cover with foil and bake for 20 minutes or until cheese is melted. Top with sliced avocados and sour cream!
http://kathrynskitchenblog.com/2017/08/rotisserie-chicken-cheese-enchiladas/

I typically don’t like the taste of enchilada sauce straight from the can. I promised myself I would never by sauce from the can because I had horrible experiences with it and it basically ruins the taste of everything. It always tastes bitter to me so my trick to making it taste semi-homemade is by adding a couple tablespoons of chicken broth and a few dollops of sour cream..this will also make the sauce a bit creamy. I do this every time and it tastes a million times better (I  promise!). If you have more time on your hands and want to make your enchilada sauce from scratch: try my Homemade Enchilada Sauce! Beware: it has a spicy kick to it, but it is SO worth it!

Spicy Chicken and Cheese Enchiladas

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This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

Ingredients:
16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

Steps:
1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉
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Enchilada Stuffed Spaghetti Squash

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I love enchiladas and I also recently started to really enjoy spaghetti squash…so I combined the two! Spaghetti squash is my new favorite “pasta” when I’m feeling more on the healthier side. I really just made this recipe up as I continued to look in my fridge and I just happened to have everything I needed to make enchiladas. You could even switch out the beans for chicken if you’d like! The best part is..you don’t have to feel guilty at all for eating it!

Yield: 4

Ingredients:
1 spaghetti squash
3/4 cup enchilada sauce
1/4 cup jalapenos (optional)
1/4 cup cilantro; chopped
2 Tbsp green onions; chopped
1 cup shredded cheddar cheese or mexican 4 cheese
1 cup black beans
3/4 cup corn
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder

Steps:
1. Preheat oven to 350 degrees F. Place whole spaghetti squash in oven and bake for 1 hour. Then let cool and carefully slice in half. Be sure to leave oven on!
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2. With a fork, scrape out all of the squash (it should look like spaghetti!). Place in bowl and once both halves are scrapped out add enchilada sauce, japapenos, cilantro, green onions, cheese, black beans, corn, and seasonings. Mix until combined.
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3. Spoon in filling with a large spoon and top with extra toppings. Place back in oven and bake for another 20 minutes and until cheese is melted.
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