Rotisserie Chicken Enchiladas

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 218.4
  • Total Fat: 8.4 g
  • Cholesterol: 33.3 mg
  • Sodium: 970.6 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 14.5 g

View full nutritional breakdown of Rotisserie Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:


Quick, easy and Yummo!! Quick, easy and Yummo!!
Number of Servings: 12


    Cruz Flour Tortilla (1 tortilla = 1 serving), 6 serving
    Old El Paso Fat Free Refried Beans, 3.50 serving
    Old El Paso Enchilada Sauce - Mild, 9 serving
    Rotisserie Chicken - Hyvee, 16 oz
    Kraft 2% shredded cheddar cheese, 1 cup
    Ortega Taco Seasoning, 6 tbsp


Preheat oven to 350 and spray baking dish with no-stick spray.

Deskin the rotisserie chicken and shred the meat. Add to skillet. Pour in 2/3 cup water and taco seasoning. Mix well. Heat over low-medium heat.

Add 1/2 can fat free refried beans and fold until mixed well. I also add about 1/2 cup of the enchilada sauce to keep the mixture from thickening up too much.

Spoon the meat and bean mixture in even amounts among 6 tortilla shells. Spoon on Mexican rice. Roll tortillas and place seam down in a sprayed baking dish.

Cover with remaining enchilada sauce. Cover dish with lid or foil and bake until sauce is bubbly. Garnish with 1/2 cup shredded cheese.

1 tortilla shell and filling is one serving.
516 calories
16 g fat
64 g carb
29 g protein

Number of Servings: 12

Recipe submitted by SparkPeople user JENN26POINT2.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.