Rotisserie Chicken Enchiladas

by Kimberley Thompson, Tastemaker in Residence

Rotisserie Chicken Enchiladas

The perfect way to use left-over Rotisserie Chicken


Rotisserie chicken
American cheese
Mexican cheese
1 onion
1 can roasted green chilies
2 Tbsp cilantro
6-8 flour tortillas
1/2 cup sour cream 


If you used store bought rotisserie chicken and only eat 1/2 of it? Here you go!

  1. Dice remainder of chicken and put in a bowl.
  2. Add equal amounts of shredded American cheese or Mexican cheese. Add diced onion & one small drained can of roasted green chilies and 2 Tbsp shredded cilantro. Stir together and evenly divide between 6 - 8, 8" flour tortillas.
  3. Mound the mixture along one side in a 4 X 1" pile. Roll up tortilla and place in a well sprayed baking pan.
  4. Bake at 400 ° for 15 minutes. Remove from oven and top with 1 cup salsa mixed with 1/2 cup sour cream. Spread mixture on top of tortillas and put back in the oven at 350° for 10 more minutes.
  5. Enjoy.