Forum by B8ta

120 Maiden Lane

San Francisco, CA 94108

Mon-Sun, 11am-6pm

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Leftovers: Chicken Enchiladas

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Author: Recipe type: Dinner
Cuisine: Mexican
Prep time:  Cook time: 
Total time:  Serves: 6-8
  • 1 whole rotisserie chicken with all the meat picked off and shredded.
  • 1 pack small tortillas (you need 16-18) If you use corn tortillas this recipe is gluten free.
  • 2 cans of your favorite enchilada sauce or one can of enchilada sauce and on can/jar taco sauce.
  • 4 oz Cream cheese softened
  • 1 8 oz bag of shredded cheese, divided into two equal portions.
  • 1 small onion diced finely (optional)
  • Toppings of your choice: sour cream, salsa, guacamole or diced avocado.
  1. Start off with your shredded chicken in a mixing bowl.
  2. Add all of the onion, approximately ⅓ of the enchilada sauce, and half of the shredded cheese to your chicken. Mix well.
  3. Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer.
  4. Spread approximately 1 tsp of cream cheese onto a tortilla.
  5. Fill to desired amount with chicken mixture.
  6. Roll tortilla.
  7. Place in baking dish with the seam down so it does not unroll. repeat with tortillas until chicken mixture is gone, (approximately 16-18 enchiladas)
  8. Arrange as needed to fill the baking dish.
  9. Cover with remaining enchilada sauce and top with remaining shredded cheese.
  10. Bake at 350 for 45 minutes.