20-Min Chicken Enchiladas Mineras
Cheesy, tangy, and ready in 20 minutes—rotisserie chicken wrapped in corn tortillas, topped with a quick cream sauce spiked with pickled jalapeños and cheese. One pan, zero stress.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup sour cream
- ½ cup pickled jalapeños with brine
- 1.5 cups shredded Oaxaca or mozzarella cheese
- 8 tortillas corn tortillas (6-inch)
- ¼ cup fresh cilantro (optional)
Instructions
- 1
Heat oven to 375°F. Stir sour cream, half the jalapeños (plus 2 tbsp brine), and half the cheese in a bowl until smooth.
- 2
Toss shredded chicken with remaining jalapeños, a pinch of salt, and pepper until evenly coated.
- 3
Warm tortillas in a dry skillet 20 seconds per side until pliable. Lay flat on a work surface.
- 4
Spoon 3 tbsp chicken down the center of each tortilla, roll tight, and arrange seam-side down in a buttered 9x13 baking dish.
- 5
Pour sour cream mixture evenly over the rolls. Scatter remaining cheese on top.
- 6
Bake until cheese melts and sauce bubbles at the edges, about 12 minutes. Garnish with cilantro and serve hot.
Tools you’ll need
- 9x13-inch baking dish
- small mixing bowl
- 12-inch skillet
- rubber spatula
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