Rotisserie Chicken Enchiladas (+ Leftover Rotisserie Chicken Recipes)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded rotisserie chicken mixed with sautéed peppers, onions, beans, and chiles, rolled in tortillas and baked in a homemade red enchilada sauce. A vegetable-packed, quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 30 oz. canned tomato sauce
- 2/3 cup water
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 tablespoons Franks (or more, to taste)
- 1/4 teaspoon salt
- 1.5-2 lb. rotisserie chicken (deboned and shredded (cold or warm, it doesn't matter!))
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 small purple onion (finely diced)
- 1 large red bell pepper (finely diced)
- 1 15- oz. can pinto beans (drained and rinsed)
- 1 4- oz. can of green chiles
- 6-8 large flour tortillas
- 1/2 cup shredded cheddar cheese (or more)
- Optional toppings: lime juice (fresh cilantro, and sliced avocado)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1875mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 878mg
- Calcium
- 229mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.