Rotisserie Chicken Green Chile Enchiladas with Spanish Rice
Rotisserie chicken green chile enchiladas with Spanish rice and bacon bring together bold Southwestern flavor and comforting homestyle cooking, using tender shredded chicken, smoky chiles, and melty cheese wrapped in warm tortillas. The dish draws inspiration from traditional Mexican enchiladas—especially those featuring green chiles from New Mexico—while the addition of rotisserie chicken and bacon reflects modern American kitchen shortcuts and flavor boosts. Paired with classic Spanish rice, it becomes a vibrant, satisfying meal that blends heritage, convenience, and a touch of smoky richness.
Ingredients
Method
Preheat the oven
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
Make the chicken filling
- Place the shredded rotisserie chicken in a large bowl and add the following:2. Diced green chiles 3. ½ cup Monterey Jack 4. ½ cup cheddar 5. Onion 6. Garlic powder 7. Chicken bullion powder 8. Cumin 9. Chili powder 10. Salt 11. Pepper
Mix until everything is well combined.
Cover with sauce
- Pour the remaining green enchilada sauce evenly over the enchiladas. 2. Make sure the tortillas are well covered so they don't dry out.
Add the cheese
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Bake
- Cover the dish loosely with foil. 2. Bake at 350°F for 20 minutes. 3. Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
Rest and garnish
- Let the enchiladas rest for 5–10 minutes.
Grandma's Tip Top with fresh cilantro if desired. Serve with sour cream, sliced avocado, chopped tomatoes, or diced green onions.
Notes
