Need to change things up on taco night? Make a baking dish full to the brim with gooey and cheesy rotisserie chicken enchiladas instead. This recipe is super easy and you'll have dinner ready for the whole family in a little over half an hour.
Rotisserie Chicken Enchiladas Recipe
If you're like me, the incredible smell of those rotisserie chickens filling the grocery store gets me every time. Somehow, one just magically ends up in my shopping cart every single time...oops.
But what if I told you, you could make that tender and juicy chicken into one of the most delicious enchilada recipes you've ever had! Yup, it's true...you can shred that chicken and make the best chicken enchilada recipe.
I make homemade red enchilada sauce that just sets these over top. Now, don't give up hope because I said homemade enchilada sauce. It is super duper easy to make! As long as you have the simple ingredients needed and a few extra minutes on hand, you can make it.
Whenever I make this easy recipe, I always make traditional Mexican rice to go with it. It pairs so well with it and really rounds out the meal. The gooey cheesy enchiladas need a starchy side!
So, have I convinced you to grab one of those tasty rotisserie chickens now? I hope I did, cause you're going to love this easy chicken enchilada recipe.
Why You'll Love this Recipe
You'll love this recipe, for a few reasons:
- All the heavy lifting is done for you! The rotisserie chicken is already made, so just shred it and get to making these incredible enchiladas.
- Need a good freezer meal for meal prep? Enchiladas store really well and these a my go-to when I need to stock the freezer.
- You only need four ingredients to make this family favorite meal.
It's great for weeknights or when you have company. You can always make a double batch!
Grab these simple ingredients to make easy rotisserie chicken enchiladas:
- shredded rotisserie chicken
- corn tortillas
- homemade enchilada sauce
- shredded cheese
Substitutions and Variations
Rotisserie chicken adds a lovely flavor to this recipe, but you can also use leftover grilled chicken or shredded boneless skinless chicken breasts.
Feel free to use fresh flour tortillas in place of corn tortillas if you prefer.
Homemade sauce has a much better flavor than store-bought enchilada sauce. But if you're short on time or don't have the ingredients for homemade red sauce, just grab a can of enchilada sauce at the grocery store!
You can use green enchilada sauce or white enchilada sauce if that's more your style. To add more kick to the enchiladas use green chiles in the chicken mixture or top it with green chile sauce.
I like to do a blend of Monterey Jack cheese and medium cheddar cheese, but you can use any cheese you want. A Mexican cheese blend would be great, as well as sharp cheddar or Colby jack.
Make the chicken mixture extra creamy by adding in some softened cream cheese or sour cream. Mix well until thoroughly distributed.
Hot Tip: Pre-shredded cheese is totally fine to use! But for extra gooey goodness, buy block cheese and shred it yourself.
How to Make Rotisserie Chicken Enchiladas
Here's how to make this chicken enchilada recipe:
If the rotisserie chicken you purchase is still piping hot, allow it to cool until you are able to comfortably handle it. Then, shred the chicken and place it into a medium bowl and set aside.
Prepare the homemade red enchilada sauce by following the steps lined out in my blog post. (You can skip this step if you're not making enchilada sauce from scratch!)
Add ½ cup of sauce to the shredded chicken and toss until all the chicken is evenly coated in sauce. Be careful not to use too much sauce, or the enchiladas could end up really soggy.
Place the tortillas into the microwave for about 20 seconds to soften them.
Preheat your oven to 350° Fahrenheit. Then, prepare an 8x8 baking dish by spraying it with non-stick cooking spray.
To begin building your enchiladas, spoon ¼ cup of the chicken into the center of a tortilla. Sprinkle cheese over the chicken, then roll the tortilla tightly.
Place the enchilada seam side down in the previously prepared baking dish and then repeat with the remaining tortillas and chicken.
Top the enchiladas with the remaining red sauce and cheese.
Then, bake the enchiladas for 20 minutes until the sauce is bubbling and the cheese has fully melted.
Serve immediately with your favorite side dishes!
What to Serve with Rotisserie Chicken Enchiladas
You can also add any of your favorite toppings to your enchiladas. Red onion or green onion, a dollop of sour cream, fresh cilantro, diced avocado and so much more.
How to Store Rotisserie Chicken Enchiladas
Want to make these ahead of time? Assemble everything and then cover the baking dish tightly in plastic wrap. You can refrigerate unbaked enchiladas for 24 hours, and then bake whenever you're ready. You'll probably need to add a few more minutes onto the bake time!
Alternatively, you can assemble your enchiladas, cover the dish in plastic wrap and freeze for up to 3 months. When you're ready to enjoy this meal, just remove the plastic wrap and pop the dish into the oven. Add 10 minutes onto the baking time!
Store leftovers in an airtight container and keep in the fridge for up to 3 days or the freezer for up to 3 months. To reheat, pop into the microwave or oven until warm.
Tips for Success
- Use large tortillas, not the tiny street taco corn tortillas! They will be too small and you'll have enchilada filling spilling out everywhere.
- Spread the sauce over the top of every enchilada so that none of them get left out and dried out!
- Don't forget to warm the tortillas before adding the filling and rolling them. They'll be much more pliable and easy to work with.
If you end up with soggy enchiladas, you likely used too much sauce or your sauce was too liquidy. Make sure your measure out the sauce exactly for best results.
It is not necessary to cover enchiladas while they bake in the oven. Since you're essentially just warming the ingredients and melting the cheese, they'll cook pretty quickly and evenly.
More Easy Dinner Recipes
- Sheet Pan Chicken and Veggies
- One Pan Chicken Piccata
- Beef and Broccoli Stir Fry
- Creamy Lemon Chicken
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 ½ cups shredded rotisserie chicken
- 8-10 corn tortillas
- 1 ¼ cups (10 ounces) homemade enchilada sauce (store bought)
- 2 cups shredded cheese (see note)
Homemade Enchilada Sauce
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 2 teaspoons onion powder
- ½ teaspoon salt
- 2 cups vegetable stock
- 1 lime, juiced (optional)
- Heat oil in a medium saucepan on medium-low heat.
- Add flour and whisk quickly.
- Add the chili powder, onion powder and salt and continue whisking. The mixture will be dry and crumbly. Reduce heat to low.
- Gradually add in the stock, whisking to combine liquid and spices. Bring the liquid to a boil.
- Put on low heat and simmer sauce for 10-15 minutes until it coats a spatula and reaches your desired thickness.
- Remove from heat. If desired, add a spritz of lime juice for flavor and freshness.
Rotisserie Chicken Enchiladas
- Shred rotisserie chicken and set aside.
- Prepare homemade enchilada sauce and shred cheese if needed.
- Add ½ cup of enchilada sauce to shredded chicken and toss to coat the chicken in sauce.
- Soften tortillas by placing them in the microwave for 20 seconds.
- Prepare an 8x8 baking dish by spraying with cooking spray. Preheat oven to 350ºF.
- To roll enchiladas, place tortilla "cooked" side down (the side with the brown spots) on a plate or in your hand. Spoon ¼ cup of chicken about an inch wide in the middle of the tortilla. Sprinkle cheese across chicken. Roll tortillas tightly (but gently so the tortillas don't rip) and place the enchilada seam side down on the baking dish.
- Repeat with remaining tortillas and chicken.
- Top enchiladas with remaining sauce and cheese.
- Bake enchiladas for 20 minutes until sauce is bubbly and cheese is melted.
Cheese: We like to shred from a block and do a blend of Monterey jack and medium cheddar, but you can use pre-shredded cheese if you like! Mexican blend cheese is usually a good one.
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Nutrition Information:Yield: 8 Serving Size: 2 enchiladas
Amount Per Serving: Calories: 344Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 80mgSodium: 860mgCarbohydrates: 20gFiber: 4gSugar: 2gProtein: 20g