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Cheesy Chicken Enchiladas

Tender rotisserie chicken and Monterey Jack rolled in corn tortillas, smothered in a creamy red enchilada sauce with green chiles, and baked until bubbly.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded rotisserie chicken from 1 small rotisserie chicken
For the Filling
  • 2 cups shredded Monterey Jack cheese divided (for the filling and topping)
  • 1 can diced green chiles 4 oz can, drained
  • 1 teaspoon ground cumin for the filling
  • 0.5 teaspoon garlic powder for the filling
  • 0.5 teaspoon onion powder for the filling
  • 0.5 teaspoon salt for the filling
  • 0.25 teaspoon black pepper for the filling
For the Creamy Enchilada Sauce
  • 2 cans red enchilada sauce 10 oz cans
  • 4 oz cream cheese softened (for the sauce)
  • 0.5 cup sour cream plus more for serving
  • 0.5 teaspoon chili powder for the sauce
  • 0.25 teaspoon smoked paprika for the sauce
For Assembly
  • 10-12 6-inch corn tortillas warmed
  • 1 spray Nonstick cooking spray or oil for the 9x13 casserole dish
  • 0.5 cup shredded Monterey Jack cheese for the top
  • 2 tablespoons chopped fresh cilantro for garnish

Equipment

  • 9x13 casserole dish / oven lightly greased

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 casserole dish. In a medium saucepan over medium heat, whisk together the red enchilada sauce, softened cream cheese, sour cream, chili powder, and smoked paprika until the cream cheese melts completely and the sauce is smooth, 4–5 minutes. Spread ¾ cup of sauce over the bottom of the prepared dish.
  2. In a large bowl, combine the shredded rotisserie chicken, 1½ cups of the Monterey Jack cheese, the drained green chiles, cumin, garlic powder, onion powder, salt, and pepper. Toss until evenly mixed.
  3. Warm the corn tortillas so they don't crack — wrap in a damp paper towel and microwave 45–60 seconds, or warm individually in a dry skillet. Spoon about ⅓ cup filling down the center of each tortilla, roll tightly, and place seam-side down in the sauced dish, lining them up snugly.
  4. Pour the remaining creamy red enchilada sauce evenly over the rolled tortillas, covering every inch. Sprinkle the remaining ½ cup of Monterey Jack over the top.
  5. Bake uncovered 20–25 minutes, until the sauce is bubbling around the edges and the cheese is melted and lightly golden. Rest 5–10 minutes before serving so the enchiladas hold their shape.
  6. Sprinkle with fresh cilantro and serve with a toppings bar of sour cream, guacamole, and pico de gallo.

Notes

Warm tortillas before rolling to prevent cracking; assemble up to 24 hours ahead and refrigerate; freeze unbaked up to 3 months; leftovers keep 4 days refrigerated.