55 minutes
Delicious and creamy enchiladas made with tender rotisserie chicken, wrapped in soft tortillas, and baked with a rich green enchilada sauce and gooey mozzarella cheese.
Cooking Spray
to coat
Green Enchilada Sauce
0 oz
Condensed Cream Of Chicken Soup
0 oz
0 oz
Shredded Rotisserie Chicken Meat, shredded
cups
Diced Green Chiles, diced
0 oz
Grated Mozzarella Cheese, grated
0 oz
Soft Flour Tortillas
each
Tomato, chopped
each
Cilantro, chopped
cups
Lime, cut into wedges
each
Cooked Mexican Rice, warmed
optional
Charro Beans, warmed
optional
1. Prep and Bake
Set an oven rack in the top third of the oven and preheat to 350°F. Prepare a deep 9x13-inch baking dish with cooking spray. In a large bowl, combine enchilada sauce, cream of chicken soup, and sour cream. Spread 1/2 cup of this mixture in the bottom of the baking dish, reserving the remaining sauce.
2. Mix Filling
In a separate bowl, mix shredded chicken with green chiles, including the can's liquid. Reserve.
3. Assemble Enchiladas
Lay out a tortilla and sprinkle with 2 tablespoons of mozzarella. Add 1/3 cup of the chicken mixture, roll tightly, and place seam side down in the baking dish. Repeat with remaining tortillas, cheese, and chicken, arranging them in a single layer.
4. Bake Enchiladas
Evenly pour the reserved sauce over the enchiladas. Bake for 20 minutes. Remove from oven, sprinkle with the remaining mozzarella, and bake until cheese is melted, about 15 minutes. Optional: For a browned top, broil for 1-2 minutes.
5. Garnish and Serve
Sprinkle baked enchiladas with chopped tomato and cilantro. Serve with lime wedges, and if desired, Mexican rice and beans on the side.
Opt for a freshly roasted rotisserie chicken from a trusted source, and taste it beforehand to ensure it is moist and flavorful.
Use a mix of cheeses such as sharp cheddar, creamy Monterey Jack, and a sprinkle of cotija for complexity and balance.
Toast spices and use a mix of chiles for a smoky depth and complex flavor profile in the sauce.
Enhance the filling with fresh herbs, sautéed onions, or roasted garlic, and add a splash of lime juice or zest for brightness.
If time permits, make your own corn tortillas or look for nixtamalized corn tortillas for authentic taste and improved texture.
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