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Chicken Cilantro Enchiladas

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.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
  • Combine the chicken broth and enchilada sauce. Set aside.
  • For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
  • 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.
  • Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
  • Bake at 350 degrees for 25-35 minutes.
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"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."
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  1. DuChick
    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!
    Reply
  2. Sydney Mike
    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]
    Reply
  3. berriesncreamangel
    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.
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