Easy Cheesy Leftover Rotisserie Chicken Enchiladas with Green Sauce
A quick and easy weeknight dinner using leftover rotisserie chicken, melty cheese, and a bright homemade green sauce made from roasted tomatillos and jalapeños. Perfect for busy nights and casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-5 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 cups shredded rotisserie chicken (skin removed)
- 8–10 small flour or corn tortillas (use corn for gluten-free option)
- 2 cups shredded Monterey Jack or mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- 4–5 medium tomatillos, husked, rinsed, and quartered
- 1–2 jalapeños, seeded for less heat
- 1 small white onion, roughly chopped
- 2 garlic cloves, peeled
- ½ cup fresh cilantro leaves
- Juice of 1 lime
- Salt and pepper to taste
- ¼ cup water or chicken broth (to thin sauce)
- 1 tablespoon olive oil or vegetable oil (for roasting tomatillos)
- ½ cup sour cream or plain Greek yogurt (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss tomatillos, jalapeños, and onion in olive oil, salt, and pepper. Roast on a baking sheet for about 15 minutes until softened and slightly charred. Let cool slightly.
- Transfer roasted veggies to a blender or food processor. Add garlic, cilantro, lime juice, and water or broth. Puree until smooth. Taste and adjust salt or lime juice. Set aside.
- Heat a dry skillet over medium heat. Warm each tortilla for about 20 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.
- In a bowl, combine shredded rotisserie chicken, 1½ cups of the cheese blend, sour cream (if using), cumin, chili powder, salt, and pepper. Mix gently to combine.
- Preheat oven to 375°F (190°C). Spread a thin layer of green sauce on the bottom of a 9×13-inch baking dish. Place a tortilla on a flat surface, spoon about ⅓ cup of the chicken mixture down the center, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour remaining green sauce evenly over the rolled enchiladas. Sprinkle with remaining cheese. Cover loosely with foil.
- Bake covered for 20 minutes, then remove foil and bake another 5-10 minutes until cheese is bubbly and slightly golden.
- Let cool for 5 minutes before serving. Garnish with extra cilantro or a dollop of sour cream if desired.
Notes
Roasting tomatillos and jalapeños enhances the flavor of the green sauce. Keep tortillas warm to prevent cracking when rolling. Cover enchiladas with foil during baking to keep moist, then uncover to brown cheese. Adjust heat by leaving jalapeño seeds or adding serrano peppers. For dairy-free, use dairy-free cheese and coconut yogurt. Leftovers reheat well in oven or microwave.
Nutrition
- Serving Size: About 1 enchilada
- Calories: 400
- Fat: 18
- Carbohydrates: 30
- Protein: 25
Keywords: enchiladas, leftover chicken, rotisserie chicken, green sauce, tomatillo sauce, cheesy enchiladas, weeknight dinner, easy dinner, Mexican dinner, quick meal