Rotisserie Chicken Green Chile Enchiladas with Spanish Rice

Stirring Memories

Rotisserie Chicken Green Chile Enchiladas with Spanish Rice

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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.

Prep Time 25

Cook Time 35

Total Time 1

Servings: 8 People

Course: Entree, Side Dish

Cuisine: American, Mexican

Calories: 661

Ingredients Method Notes

Ingredients

1 large rotisserie chicken meat removed and shredded
18 flour tortillas
2 pkgs Knorr Spanish rice prepared as on package
1 cans 10 ounces each green enchilada sauce
1 can cream of chicken soup
1 can 4 ounces diced green chiles
2 cups sour cream divided
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
½ cup finely diced yellow onion
1 teaspoon garlic powder
1 teaspoon cumin
2 teaspoons chicken bouillon powder
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro optional
2 tablespoons vegetable oil

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

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