Rotisserie Chicken Enchiladas

Some nights, I just need dinner to be fast, comforting, and preferably covered in melted cheese. That’s exactly why these Rotisserie Chicken Enchiladas are on regular rotation in my kitchen. We’re talking 10 minutes of prep, one mixing bowl, and zero stress. Just simple, feel-good food that tastes like it took way more effort than it did.

Why I Always Come Back to This Recipe

These enchiladas are my go-to rescue meal when the day gets away from me. You know the ones — laundry’s still unfolded, the fridge looks sad, and you’re tempted to just order takeout. But if there’s a rotisserie chicken on the counter and a pack of tortillas in the fridge, dinner is already halfway done.

The filling comes together in minutes — shredded chicken, a can of diced tomatoes and green chilies, some enchilada sauce, and cheese. That’s it. Roll it up, bake it, and suddenly your house smells like a cozy Tex-Mex restaurant. I’ve even made these while holding a toddler on one hip, so believe me — they’re weeknight-proof.

What You’ll Need to Make These

Here’s a quick rundown of what I use. I keep most of these ingredients stocked because they make dinner so easy.

• Rotisserie chicken – The shortcut hero. I always grab one when I’m grocery shopping, even if I don’t know what I’ll use it for yet. If you’ve got leftover grilled or roasted chicken, that works too.
• Enchilada sauce – I usually go for the smoky red kind, but green enchilada sauce is just as good if that’s your thing.
• Diced tomatoes & green chilies – Adds a pop of tang and a little heat. I use the canned combo for ease.
• Shredded cheddar cheese – I like a sharp cheddar for flavor, but Monterey Jack melts beautifully too.
• Flour tortillas – Burrito-size ones work best to hold all that cheesy chicken goodness.
• Sour cream – A dollop on top is non-negotiable for me.
• Cilantro – Adds freshness and color to the final plate.

How I Make Rotisserie Chicken Enchiladas on Auto-Pilot

This has become such a muscle-memory recipe for me — I don’t even need to look at measurements anymore. It’s that kind of easy. Here’s how I do it:

1. Preheat the oven
   I start by heating the oven to 350°F and giving my baking dish a quick spray so nothing sticks later.
2. Shred the chicken
   I pull the meat off the rotisserie chicken and use my hands or a fork to shred it. If I’m in a hurry, I’ll toss it in a bowl and use a hand mixer — works like a charm.
3. Layer the sauce
   I pour a bit of enchilada sauce in the bottom of the dish to keep the tortillas from sticking and to add flavor from the bottom up.
4. Mix the filling
   In a large bowl, I combine the shredded chicken, more enchilada sauce, the canned tomatoes and chilies, and about a cup of shredded cheese. I just stir it all up until it’s well coated.
5. Roll and fill
   I lay out a tortilla, spoon in the filling, roll it tightly, and place it seam-side down in the baking dish. Repeat until the pan’s full.
6. Add the good stuff on top
   Once the enchiladas are rolled and in place, I drizzle the rest of the enchilada sauce over the top and sprinkle more cheese all over.
7. Bake until bubbly
   I cover the dish with foil and bake it for 20–25 minutes. In the last 5 minutes, I remove the foil so the cheese can melt and brown just a bit.
8. Rest, then serve
   I always let the dish sit for 5 minutes before serving so it sets up a bit. Then it’s all about the toppings — sour cream, chopped cilantro, maybe some sliced avocado if I have one.

How I Keep Them From Going Soggy

I used to drown my enchiladas in sauce and wondered why they were always mushy. The trick? Don’t overdo the sauce. Just enough to coat the bottom and lightly top the rolled tortillas. Also, adding cheese to the filling helps it stick together so the tortillas don’t get overly wet while baking. It’s a small tweak, but it makes a big difference.

Topping Ideas to Mix Things Up

I’m a creature of habit with sour cream and cilantro, but when I’m feeling fancy (or have guests), I’ll set up a topping bar. Here are some extras that really take it up a notch:

• Avocado slices or guacamole
• Fresh salsa or pico de gallo
• Sliced jalapeños
• Chopped green onions
• More cheese (obviously)

It turns a basic dinner into a build-your-own enchilada night, which the kids love.

What I Serve With Them (When I’m Not Too Tired)

Honestly, these enchiladas are filling enough on their own. But if I have a few extra minutes, I’ll throw together a quick tortilla strip salad with romaine, black beans, corn, and a lime dressing. Or I’ll heat up some Mexican rice from the freezer (I usually batch-cook and freeze in portions). If I’m going low-carb, cauliflower rice with a squeeze of lime and cilantro does the trick too.

Storing and Reheating Leftovers

If there’s any left (which is rare around here), I store them in an airtight container in the fridge. They keep well for 2–3 days. To reheat, I just pop a couple in the microwave for about 90 seconds. They taste just as good the next day — sometimes even better when the flavors have had time to mingle.

Final Thoughts

This recipe is one of those back-pocket meals that makes me feel like I’ve got my act together even on the most chaotic days. Whether you’re feeding a crowd, meal-prepping lunches, or just need something fast and satisfying, these Rotisserie Chicken Enchiladas will not let you down.

Try Other Recipes:

Rotisserie Chicken Casserole

Rotisserie Chicken Quesadillas

Easy Rotisserie Chicken and Dumplings