Total Time
Prep 20 mins
Cook 25 mins

This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.

Ingredients Nutrition


  1. Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
  2. Combine the chicken broth and enchilada sauce. Set aside.
  3. For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
  4. To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
  5. Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
  6. Bake at 350 degrees for 25-35 minutes.
Most Helpful

There is no mention of when to add the green chilies, so only a 4 star review here. I almost forgot to add them! The taste was very good, but mild..which is great for many families. Next time I'll punch it up a bit with maybe 1/2 teaspoon cumin in the chicken filling. I also covered mine with foil while baking to keep the enchiladas soft and moist. No leftovers here!

DuChick September 05, 2010

Made this the other day when we had a couple for dinner & it was a big success ~ Everyone loved these enchiladas! I pretty much followed the recipe, BUT intentionally made up just 8 enchiladas (mine were very plump)! Thanks for sharing this great recipe! [Made & reviewed in New Kids on the Block tag]

Sydney Mike July 18, 2010