When dinner needs to be quick but still feel like a warm hug, these Rotisserie Chicken Enchiladas are my go-to. We’re talking tender shredded chicken, saucy goodness, cheesy layers, and a whole lot of flavor — all wrapped up in soft tortillas and baked to bubbly perfection.
And the best part? It all comes together in just 10 minutes of prep, using store-bought rotisserie chicken. Perfect for weeknights, lazy weekends, or whenever you need a meal that feels like a win.
Why You’ll Love This
This one’s a crowd-pleaser. The filling is packed with juicy chicken, tangy tomatoes, green chilies, enchilada sauce, and melty cheese. Roll it up, bake it, and dinner is served. No fuss, no long ingredient list, and no complicated steps — just real, delicious food with minimal effort.
Ingredients You’ll Need
You don’t need much to make these enchiladas taste amazing. Here’s what goes into the mix:
- Rotisserie chicken – or any leftover cooked chicken. Shred it easily using a hand mixer or just two forks.
- Enchilada sauce – smoky, a little spicy, and loaded with bold flavor.
- Diced tomatoes & green chilies – for that classic zesty kick.
- Shredded cheddar cheese – helps everything stick together and adds melty magic.
- Tortillas – I like burrito-size flour tortillas, but you can use smaller ones if you prefer.
- Sour cream – for serving.
- Fresh cilantro – for garnish.
How to Make Rotisserie Chicken Enchiladas
You won’t believe how quickly this comes together — here’s the breakdown:
Preheat the Oven
Set your oven to 350°F and grease or spray a 9×13-inch baking dish.
Shred the Chicken
Remove the meat from the rotisserie chicken and shred it into a large mixing bowl.
Add a Little Sauce First
Pour about ⅓ of the enchilada sauce into the baking dish and spread it out — this keeps the enchiladas from sticking.
Make the Filling
Mix the shredded chicken with the rest of the enchilada sauce, diced tomatoes with green chilies, and some shredded cheese.
Assemble the Enchiladas
Scoop the chicken filling into the center of each tortilla. Roll them up tightly and place seam-side down into the baking dish.
Top It Off
Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
Bake
Cover with foil and bake for 20–25 minutes. During the last 5 minutes, remove the foil so the cheese on top gets golden and melty.
Let Them Rest
Once baked, let the enchiladas rest for 5 minutes before serving — this helps everything settle.
Serve & Enjoy
Top with sour cream, fresh cilantro, or whatever your heart desires. Then dig in!
Helpful Tips
Keep ‘Em From Getting Soggy
Too much sauce can make enchiladas mushy. This recipe uses just the right amount to keep the tortillas soft but not soggy — and the cheese in the filling helps everything hold together.
Topping Ideas
I love mine with sour cream and cilantro, but feel free to get creative. Try sliced avocado, salsa, pico de gallo, green onions, jalapeños, or even a little extra cheese.
Need It Faster?
Shred the chicken in advance and store it in the fridge. When it’s time to cook, the whole dish comes together in minutes.
Storing & Reheating Leftovers
Got leftovers? Lucky you.
Just pop them into an airtight container and store in the fridge for up to 3 days. Reheat in the microwave for 1–2 minutes or until nice and hot. These make a great lunch the next day, too.
What to Serve with Chicken Enchiladas
These enchiladas are hearty enough to stand alone, but if you’re feeling extra, serve them with:
- Mexican rice
- Tortilla strip salad
- Mexican cauliflower rice (for a low-carb option)
- Refried beans or black beans
- Chips and guacamole (because why not?)
Rotisserie Chicken Enchiladas
When dinner needs to be quick but still feel like a warm hug, these Rotisserie Chicken Enchiladas are my go-to.
Ingredients
- 2 10-ounce cans enchilada sauce
- 1 rotisserie chicken
- 1 ½ cups shredded cheddar cheese
- 8 flour tortillas, burrito sized
- 1 10-ounce can diced tomatoes & green chilies, drained
- Sour cream, for serving
- Cilantro, for garnish
Instructions
Prep
- Preheat the oven to 350°F and spray or grease a 9×13 baking dish.Remove the meat from the rotisserie chicken and place it directly into a large bowl.
- You’ll need a minimum of 4 cups of cooked, shredded rotisserie chicken—use more if you want the enchiladas extra full. Use a hand mixer to finely shred the chicken in under a minute.
Assemble
- Pour about ½ cup (one-third of a can) of enchilada sauce into the baking dish and spread it around to coat the bottom.
- To the shredded chicken, add 1 can of enchilada sauce, the drained tomatoes and green chilies, and 1 cup of shredded cheese.
- Mix well to combine.Place a tortilla on a flat surface, spoon about ½ cup of the chicken mixture into the center, and roll it up tightly.
- Place the rolled tortilla seam-side down in the baking dish. Repeat with remaining tortillas.Pour the remaining sauce from the can over the top of the rolled enchiladas and spread it evenly.
- Sprinkle the remaining ½ cup of shredded cheese over everything.
Bake
- Cover the enchiladas with foil and bake for 20 to 25 minutes, removing the foil during the last 5 minutes, until the sauce is bubbly around the edges.
- Remove from the oven and let them rest for 5 minutes before serving. Top with sour cream, cilantro, or your favorite toppings.
Storage
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1 to 2 minutes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 708Total Fat 30gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 14gCholesterol 77mgSodium 1959mgCarbohydrates 80gFiber 8gSugar 7gProtein 30g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.