Rotisserie Chicken Enchiladas
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These simple yet irresistible rotisserie chicken enchiladas are about as quick as the traditional rolled Mexican favorite can get! I count on this straightforward method and ingredient list to make enchiladas possible even when time is short. They never fail to satisfy and reheat wonderfully for an extra exciting lunch the next day.
Everyone can get excited about eating enchiladas for dinner, but something about the process—the mixing! the rolling!—can really pile on the beleaguered home cook. I’ve made my share of enchilada casserole and skillet enchiladas as a cheat code, but if you want to enjoy the original rolled version with minimal fuss, this is the recipe for you.
Why You’ll Love Making Rotisserie Chicken Enchiladas
- All the classic taste and texture of enchiladas you love
- Feels special but can be assembled fast
- Shredded rotisserie chicken is the ultimate short-cut—maximum taste and convenience
- Easy to adapt with your own favorite adds—beans, corn, extra veggies—but none are needed for a delicious full meal
For an equally quick plant-forward version, try my black bean and corn enchiladas next.
Ingredient Notes
Make it your own. These enchiladas are also a delicious use for leftover shredded Crockpot Mexican chicken, and can easily be stretched with the addition of canned black beans, pinto beans, corn, or other veggies such as diced bell pepper or zucchini.
If you opt to work with flour tortillas, be prepared for a purist to say you are making smothered burritos, rather than enchiladas. In my opinion, a rose by any name smells sweet. 🙂
How To Make Enchiladas with Rotisserie Chicken
Prep the chicken. Pulling the cooked chicken from your rotisserie bird takes a few minutes but can be done as far in advance as you like. This is easiest if the chicken is not too cold, but also not too hot to easily handle with bare hands. Casually pull pieces of breast meat apart into bite-sized shreds and place in a bowl. Peel off and discard the skin as you go.
Mix the filling. When ready to assemble the enchiladas, set out your tortillas, and combine 2-3 cups of the shredded chicken in a bowl with the canned green chiles and about 3/4 cup each enchilada sauce and shredded cheese. Stir well to combine.
Prep the dish. Preheat the oven to 350°F and lightly coat a baking dish with a thin layer of enchilada sauce on the bottom.
Don’t Overstuff!
When filling enchiladas, resist the temptation to stuff each to the max. Overfilled tortillas can be difficult to roll up and transfer into the baking dish, and prone to burst open or cook less evenly. For a standard large tortilla, I find roughly 1/3 cup of filling per enchilada to work best. No need to overthink it: I measure just once and then eyeball the rest.
Assemble. Once all the tortillas are filled, rolled, and arranged seam-side down in the dish, pour remaining enchilada sauce on top and spread it out lightly with a spatula or the back of a spoon. Sprinkle cheese on top.
Bake for 18-20 minutes, until the sauce is bubbly and the cheese is nicely melted on top. Let rest for about 5 minutes while you gather plates or more toppings, then serve.
Less Stress
Don’t worry too much about the timing—if your enchiladas are done and you need an extra few minutes to get everything together, just tent the pan with foil to keep them resting but warm. I find this works well for 15-20 minutes. If it’s going to be longer than that, return the pan to the warm-ish oven for a few minutes.
What To Serve with Enchiladas
I always love pairing enchiladas with a giant bowl of my fresh, everyday Mexican salad. It’s light and vibrant and just beautifully balances out the plate. A Mexican bean salad also adds color with a bit more substance.
They’re also amazing with a batch of cilantro lime rice, refried or seasoned black beans, or just classic bowls of chips with homemade salsa and guacamole. Can’t go wrong!
More Easy Mexican and Tex-Mex Dinner Ideas
- Perfect Homemade Tortilla Recipe
- Street Corn Chicken and Rice Bowls
- Sheet Pan Chipotle Lime Shrimp Fajitas
- Mexican Chocolate Cake (with the best cinnamon frosting!)
Rotisserie Chicken Enchiladas
Ingredients
- 2-3 cups shredded rotisserie chicken
- 1 and 3/4 cups enchilada sauce about 15 ounces, see note
- 1 (4 ounce) can green chiles mild or medium
- 1 and 1/4 cups shredded Mexican cheese
- 6-8 large tortillas see note on flour vs. corn
- 1/3 cup crumbled Cotija optional
- sour cream, avocado, cilantro, guacamole, chopped tomatoes, etc. to serve
Instructions
- Pull meat off the rotisserie chicken into bite-sized shreds, discarding the skin. You can do this several days ahead of time, if you like, and store tightly covered in the fridge.2-3 cups shredded rotisserie chicken
- Preheat the oven to 350°F and pour about 1/4 cup of the enchilada sauce into the bottom of a medium baking dish. (9×13-inch, 8×11-inch, or even a large skillet tend to work well.) Spread the sauce in a thin layer across the bottom.1 and 3/4 cups enchilada sauce
- To make the filling, combine shredded chicken, another 3/4 cup of the enchilada sauce, green chiles, and 3/4 cup of shredded Mexican cheese in a large bowl. Stir well to combine.1 (4 ounce) can green chiles, 1 and 1/4 cups shredded Mexican cheese
- To assemble, take one tortilla at a time and fill with about 1/3 cup of the chicken mixture. Roll up tightly and place in the baking dish, seam side down. Repeat with the remaining tortillas, tucking them snugly into the pan.6-8 large tortillas
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle remaining shredded cheese on top, followed by the Cotija if using.1/3 cup crumbled Cotija
- Bake for 18-20 minutes, until the sauce is bubbly and the cheese melted. Let rest for about 5 minutes, then top as desired and serve.sour cream, avocado, cilantro, guacamole, chopped tomatoes, etc.
Notes
- Enchilada Sauce: I love homemade enchilada sauce best, especially because then you can adapt it to include more or less heat, but have also had good results from Siete Foods and other store-bought brands.
- Shredded Mexican Cheese: Freely substitute cheddar, Monterey Jack, Colby Jack, or any other mix that you like.
- Cotija: Cotija is a crumbly white Mexican cheese that is a bit salty and extremely delicious. It’s often sold in a wedge. It’s a nice finishing touch on top of the enchiladas but not necessary if hard to find.
- Tortillas: Corn tortillas are the traditional choice for enchiladas, but flour can be a bit easier to work with and to roll without breaking. You can always go the extra mile and quickly sear each tortilla in a hot skillet slicked lightly with cooking oil. Doing this before rolling forms a barrier that keeps the tortilla crisp as it bakes, and warm tortillas are generally more pliable and easy to roll.
- Storage/Reheating: Leftover enchiladas keep well in the fridge for at least 3 days and can be warmed in the oven or in the microwave.
