Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 soft tortillas
- 1 can creamy green chili sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 lime (juiced)
- Fresh cilantro (for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the shredded rotisserie chicken with half of the creamy green chili sauce, lime juice, salt, and pepper.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining green chili sauce over the top of the enchiladas and sprinkle shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with a wedge of lime.
Notes
To avoid overfilling the tortillas, make sure to not overstuff them. You can add black beans or corn for extra texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Semi-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg