Simple Chicken Enchiladas

Creamy. Cheesy. Savory. What’s not to love!?

This week, we’re sharing a simple enchilada recipe infused with the rich flavor of rotisserie chicken. You can even save time on meal prep by purchasing pre-shredded chicken from your favorite grocery store deli.

Our recipe makes a full pan of enchiladas and serves 6 to 8 of your hungry family members! And the best part? It can easily be on the table in 30-45 minutes.

Grab these ingredients to get started:

• 1 whole rotisserie chicken, shredded
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 Tbsp. cumin
• 1 Tbsp. paprika
• 1 Tbsp. oregano
• 16 oz. cheddar cheese, shredded
• 6-10 whole grain tortillas
• 1 can enchilada sauce (10-14 oz.)

Begin by preheating your oven to 350 degrees. In a medium bowl, mix the chicken with all the spices and about half of the shredded cheese.

Prep your baking dish by adding 2 Tablespoons of enchilada sauce to the bottom. This will help anchor your enchiladas in place.

Spoon some of the mixture into each individual tortilla. Spread it down the middle, roll it up, and place each one in the pan until it’s filled. Pour the remaining enchilada sauce over the top and sprinkle the rest of the cheese to cover.

Bake for about 20 to 25 minutes (or until the center reaches 165 degrees) to melt the cheese and warm the enchiladas throughout.

If you have fresh cilantro on hand, chop it up and garnish your dish for extra flavor before serving.