- 2 cups shredded rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 10 ounces red enchilada sauce (Old El Paso)
- 1/2 cup chunky salsa
- 1/4 cup water
- 4 tortillas (6-inch Old El Paso soft, cut into 1-inch strips, pizza cutter works great for this)
- 1 cup mexican blend cheese (shredded)
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- guacamole (optional)
PER SERVING *
|Calories290Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kevin Locke 20 hours ago
YUM!!! I would certainly make it again!!
Camille Mitchell 11 Nov
Tasted great, but I think I may substitute rice for the tortillas. The texture of it was kind of different. Still a good recipe!!
RockstarCulinaire 5 Nov
I made mine with corn tortillas, which is the only way to go, in my book. Other alterations: I doubled the recipe, poached fresh chicken breast and shredded it, and added chopped cilantro on top with the green onions.I like Mexican food hot, so I added chile. With those changes, this is an easy, tasty recipe.
Imène Parker 4 Nov
It was really good and very easy to make. I’ll be making it again 😊
Alison Morin-Bomers 4 Nov
easy but texture was kinda weird. needed something crunchy with it.
Chas 3 Nov
This was way better than expected. Throw in extra diced up onion and tomato I had. Also made about Three cups of chicken so I increased the other ingredients except the oregano and cumin. We had chips with these also. Parts without shell in it went well on the chip. I will be make this dish often. Probably will be making quesadillas with leftovers too.
Lauri 🌷 2 Nov
Really good, nice little bit spicy touch 👌🏻
Ella Lysaght 2 Nov
Bloody delicious recommend it yum
Foy 1 Nov
This was good and I like how it was fast and all in one pan. Next time I think I’ll add beans to give it more substance and even shredded lettuce as a topping with the sour cream and guacamole.
Tammy 31 Oct
My family loved this recipe! It was quick and easy too.
Morris 31 Oct
this was super easy and quick to make and kids and grown-ups loved it. i mde it according to the recipe, but i think it would work well with variations too. nezt time i might add veggies, for example. i didnt check the spice level of my salsa or enchilada sauce, so be careful if spice is an issue. ours was a little spicier than the kids are used to so we had the milk and sour cream ready.
Tahlia H. 30 Oct
delicious and so easy!
Meaghan 29 Oct
This recipe was definitely easy. We Added more than two cups chicken to recipe. Basically we used most of the rotisserie chicken.
Hikari 29 Oct
Tasted pretty good, and it was very simple and fast!
Christian Kohl 27 Oct
Added brown rice, tomatoes and chili cheese Fritos. Amazing! My teen even said she’d eat it again and she is the pickiest person I’ve ever met in my life! I did double up on the spices as well. Next time I think I’ll try adding purple/red onions
Jennifer B. 27 Oct
So so so easy! Terrific for busy days !
Vicky Vrabel 26 Oct
My husband loved flavor... I cook every other day for the two of us and we had a side of mexican corn. Actually it was a perfect portion, I just wanted more and decided to save for a second dinner- it may become too mushy for the second nite. You can 1/2 the chix mixture before adding the tortillas and refrigate, reheat for second nite.
Jesse 24 Oct
super quick and easy to make. had it for dinner and lunch the next day. kids loved it!
Jensen 23 Oct
Quick easy family meal.
Elissa 23 Oct
Great change from the traditional enchiladas. Family loved it. Teenagers had seconds. Would make again.