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Fast and Easy Weeknight Chicken Enchiladas | Kita Roberts GirlCarnivore.com

Weeknight Chicken Enchiladas

Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 769kcal


  • 6 oz rotisserie chicken chopped
  • 1 tbs extra virgin olive oil
  • ½ onion minced
  • 1 garlic clove minced
  • ½ red pepper diced
  • ½ cup mushrooms sliced then chopped
  • 6 oz cheddar cheese
  • 4 flour tortillas
  • 1 can or packet enchilada sauce
  • pico de gallo and sour cream for topping


  • Preheat the oven to 400 degrees F.
  • Spray a baking dish with non-stick spray. 
  • In a large skillet heat the olive oil over medium heat. Add the onion, garlic, pepper and mushroom and cook until soft, about 5 to 7 minutes. 
  • Add the chicken and toss to combine. 
  • Add 4 tablespoons enchilada sauce and mix. Remove from heat.
  • Arrange the tortillas in the pan and divide the filling up between them. Top each with a little cheese and wrap snugly.
  • Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese.
  • Bake for 18-20 minutes, until cheese has melted and enchilada sauce is bubbling.
  • Top with fresh pico de gallo, a dollop of sour cream and avocado slices. Serve with rice, if desired.


Calories: 769kcal | Carbohydrates: 37g | Protein: 50g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 170mg | Sodium: 1243mg | Potassium: 600mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 41mg | Calcium: 696mg | Iron: 3.3mg