Amalia’s Cocina Chicken Enchiladas


  • 2 Rotisserie chicken breasts, shredded
  • 1-12oz jar of Amalia’s Cocina Rotisserie Enchilada Sauce
  • 6 (6 inch) corn tortillas
  • 1-1/2 cups shredded, Mexican blend cheese
  • ¼ cup yellow onion, diced (optional)


  1. Preheat oven to 350 degrees.
  2. Shred Rotisserie chicken breasts into skillet set to low heat.
  3. Add ½ a jar of Amalia’s Cocina Rotisserie Enchilada sauce to chicken.
  4. Dip 6 corn tortillas in remaining sauce one at a time, adding ½ cup chicken and ¼ c cheese to tortilla.
  5. Roll tortilla up and place in glass baking dish.
  6. Repeat with remaining 5 tortillas.
  7. Sprinkle reminder of cheese on top.
  8. Top casserole with any remaining sauce or cheese.
  9. Bake until bubbly around edges, approximately 20 minutes

Makes 6 rolled enchiladas

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