If you have rotisserie chicken, why not make these delicious chicken, cheese and onion enchiladas? They are super-simple to prepare and offer such a wonderful flavor in every single bite. And if you don’t have leftover rotisserie chicken you can just cook some fresh.
You will need some flour tortillas to make these, along with Mexican blend cheese, onion, herbs, spices, and chicken broth. You don’t have to use Mexican blend cheese but it is really good. It’s typically made with cheddar, queso quesadilla and monterey jack cheeses, but you can use something else if you’d rather.
You can use corn tortillas in place of flour if that’s your preference. They might need to be lightly fried or microwaved first though, otherwise it’s possible they’ll split when you try to roll them up. You can also make these as mild or as spicy as you prefer.
Why You’ll Love the Recipe
Chicken enchiladas are a classic dinner option. They’re so easy to prepare and a great way of using up leftover rotisserie chicken.
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How to Serve Them
Enjoy these chicken and cheese enchiladas with rice and beans, a simple salad, Mexican rice, corn on the cob or elote, or sliced avocado.
Can You Make Them Ahead?
Yes, you can prepare them in advance and cook later if you want. Keep them refrigerated until you’re ready to cook them.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Sub turkey, pork or beef for the chicken or use another kind of cheese.
Chicken and Cheese with Onion Enchiladas
Ingredients
- 14 ounces chicken broth
- 1 tablespoon canola oil or olive oil
- 2 teaspoons all-purpose flour
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 6 ounces tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 cups shredded Mexican blend cheese
- 2 cups chopped rotisserie chicken or cooked chicken
- ¼ cup minced onion
- 6 flour tortillas 7-inch or 8-inch
Instructions
- Preheat the oven to 375°F and grease a 9 x 13-inch baking dish.
- Heat the oil in a pan and then add the flour and cook for a minute.
- Pour in the chicken broth slowly, whisking until the mixture is smooth.
- Stir in the tomato paste, salt, cumin, chili powder, and oregano.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Stir the chicken with 1 cup of the shredded cheese and the onion.
- Divide this mixture between the tortillas and roll them up.
- Put them in the prepared back dish and pour the sauce on top.
- Cover and bake for 15 minutes.
- Uncover and add the rest of the cheese and bake for 5 minutes or until the cheese has melted.
- Enjoy!
