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
These Rotisserie Chicken Enchiladas are a weeknight lifesaver.
Ingredients
- 1 rotisserie chicken
- 10 ounce can diced tomatoes & green chilies, drained
- 8 flour tortillas, burrito sized
- Sour cream, for serving
- 2 10 ounce cans enchilada sauce
- Cilantro, for garnish
- 1 ½ cups shredded cheddar cheese
Instructions
Prep:
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Pull all the meat from the rotisserie chicken and place it in a large mixing bowl. You’ll need at least 4 cups of shredded chicken—add a little extra if you prefer your enchiladas extra filled. A hand mixer works great here to shred everything quickly and evenly.
Assemble:
- Spread about ½ cup of enchilada sauce—roughly one-third of a can—across the bottom of your baking dish to coat it evenly.
- Add one can of enchilada sauce to the bowl of chicken along with the drained tomatoes and green chilies and 1 cup of shredded cheddar. Stir until the mixture is well combined.
- Lay a tortilla flat, scoop about ½ cup of the chicken filling into the center, and roll it up as tightly as you can. Place each rolled tortilla seam-side down into the baking dish. Continue filling and rolling the rest of the tortillas the same way.
- Once all the enchiladas are tucked into the dish, pour the remaining sauce from that first can over the top and spread it out with the back of a spoon. Sprinkle the last ½ cup of shredded cheese over everything.
Bake:
- Cover the dish with foil and bake for 20 to 25 minutes. In the last 5 minutes of baking, remove the foil to let the cheese melt fully and the edges get slightly golden. You’ll know it’s ready when the sauce is bubbling at the sides.
- Once out of the oven, let the enchiladas sit for about 5 minutes to set up before serving. Add a spoonful of sour cream, a sprinkle of fresh cilantro, or any other toppings you love.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1 to 2 minutes until hot.
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.