5 Ingredient Rotisserie Chicken Enchiladas is a fast, easy, delicious meal for any day of the week. Make it ahead of time and just heat it up the night you want to eat it. OR quickly prep the enchiladas in 10 minutes while the oven is warming up. It takes less than 25 minutes to cook for a hearty, comforting, family-friendly dinner. This meal is packed with 22 grams of protein and 6 grams of fiber per serving. There is even a serving of veggies in it. Using a rotisserie chicken makes this meal extra convenient to prep.

Pair the Chicken Enchiladas with Extra Vegetables.

I always like to include as many vegetables in my meals as possible. Pair the chicken enchiladas with any of these quick and tasty veggie options:

Avocado Mango Cucumber Salad with Cilantro Lime Dressing

Spinach Spring Salad with Herbs de Provence Dressing

Grilled Vegetable Shish Kebabs

Enchilada Toppings:

Eat the 5 Ingredient Rotisserie Chicken Enchiladas on their own or add a topping of choice. Get creative with your toppings. You can also make a fun, interactive topping bar experience, too, by placing all the toppings on the table and letting people put whatever they want over the enchiladas.

Topping ideas include:
-Cilantro
-Green Onions
-Diced Tomatoes
-Shredded Cabbage
-Sour Cream
-Sliced Black Olives
-Pickled Jalapenos
-Pickled Carrots
-Limes
-Salsa – any kind
–Guacamole (here’s a homemade recipe)
-Sliced Avocado
-Hot Sauce
–Mango Avocado Cucumber Salsa (here’s an incredible recipe)

*There are lots of options for store-bought enchilada sauces that are flavorful and healthy. You can also vary the spice levels by choosing Mild, Medium, or Spicy.

Watch the video on how to easily make 5 Ingredient Rotisserie Chicken Enchiladas:

5 Ingredient Rotisserie Chicken Enchiladas

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

5 Ingredient Rotisserie Chicken Enchiladas is a fast, easy, delicious meal for any day of the week. Make it ahead of time and just heat it up the night you want to eat it. OR quickly prep the enchiladas in 10 minutes while the oven is warming up. It takes less than 25 minutes to cook for a hearty, comforting, family-friendly dinner. This meal is packed with 22 grams of protein and 6 grams of fiber per serving. There is even a serving of veggies in it. Using a rotisserie chicken makes this meal extra convenient to prep. Enchilada Toppings: Eat the 5 Ingredient Rotisserie Chicken Enchiladas on their own or add a topping of choice. Get creative with your toppings. You can also make a fun, interactive topping bar experience, too, by placing all the toppings on the table and letting people put whatever they want over the enchiladas. Topping ideas include: -Cilantro -Green Onions -Diced Tomatoes -Shredded Cabbage -Sour Cream -Sliced Black Olives -Pickled Jalapenos -Pickled Carrots -Limes -Salsa – any kind -Guacamole(here’s a homemade recipe) -Sliced Avocado -Hot Sauce -Mango Avocado Cucumber Salsa (here’s an incredible recipe)

Author: Sarah Koszyk, MA, RDN

Recipe type: Entree

Cuisine: Latin

Serves: 6

Ingredients

• 1 28-ounce can enchilada sauce (use Mild, Medium, or Spicy depending on your preference)
• 12 corn tortillas
• 1 pound rotisserie chicken, shredded
• 12 ounces shredded cheddar cheese or Mexican cheese
• 1 red bell pepper, stem removed, deseeded and diced

Instructions

1. Preheat the oven to 375° Bake. In a 9x12 inch glass baking dish, put a thin layer of enchilada sauce at the bottom of the pan.
2. Warm the tortillas in a microwave to soften by placing 4 tortillas at a time and heating for 20 seconds.
3. Dip each tortilla in the enchilada sauce and top with 1 heaping ounce of chicken, 1 ounce of cheese, and 2 Tablespoons of the red bell pepper.
4. Roll the tortilla up and place it in the glass pan. Repeat this for all 12 tortillas. Your hands will get messy! You can always wear plastic gloves as needed.
5. Top with the remainder of the enchilada sauce and any leftover cheese to sprinkle on top.
6. *If pre-prepping the enchiladas for another night to eat, stop here. Tightly cover the enchiladas with a lid or plastic wrap. Place in the fridge for up to 3 days. When ready to eat, pre-heat the oven. Take the enchiladas out of the fridge to get to room temperature while the oven is heating. Remove the lid or plastic wrap.
7. Cover with tin foil. Place in the oven and bake for 20 minutes.
8. Remove the foil and broil the enchiladas for an addition 2-4 minutes so the cheese gets nice and brown and the enchiladas crisp up.
9. Remove from the oven and serve with desired toppings.

Nutrition Information

Serving size: 2 enchiladas Calories: 409 Fat: 22 Saturated fat: 9 Carbohydrates: 30 Sugar: 4 Fiber: 6 Protein: 22 Cholesterol: 82

3.5.3251

For more Latin-inspired meals, check out:
Tofu Broccoli Enchiladas (these are kid-approved, too)
Ground Turkey with Vegetables and Salsa Verde
Spicy Air Fryer Shrimp Tacos
Grilled Pevre Fish Tacos
Chipotle Shrimp
Vegan Low Fat Cowboy Caviar
Sheet Pan Sweet Potato and Black Bean Fajitas
Crock Pot Chili Verde Pork
Chicken Tortas – a Latin Sandwich
Chicken Tortilla Soup with Homemade Tortilla Chips
Vegan Instant Pot Refried Beans
Vegan Veggie Pozole
27 Favorite Latin Dinner Recipes from Dietitians

By: Sarah Koszyk, MA, RDN

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