Here are my rotisserie chicken enchiladas, made with store-bought enchilada sauce, shredded rotisserie chicken, canned diced tomatoes and green chilies, and lots of melted cheddar cheese.
These enchiladas are my go-to weeknight dinner when I need something easy and satisfying. I always keep a rotisserie chicken in the fridge because it makes throwing together meals like this so much faster. Plus, my kids actually eat them without complaining, which is a win in my book!
Why You’ll Love These Rotisserie Chicken Enchiladas
- Quick weeknight dinner – Using pre-cooked rotisserie chicken cuts your prep time in half, getting dinner on the table in under an hour on busy nights.
- Simple ingredients – You only need a handful of basic items, most of which you might already have in your pantry or can grab quickly at the store.
- Minimal effort – Just shred the chicken, roll up the tortillas, and bake. No complicated steps or fancy cooking techniques required.
- Family-friendly meal – The cheesy, saucy enchiladas are always a hit with kids and adults alike, making it a reliable go-to for feeding the whole family.
- Great for meal prep – This recipe makes plenty of servings and reheats beautifully, so you can enjoy leftovers throughout the week or freeze some for later.
What Kind of Rotisserie Chicken Should I Use?
Any rotisserie chicken from your local grocery store will work perfectly for this recipe. Most stores offer plain seasoned chickens, but you can also grab a lemon pepper or herb-roasted one if you want to add extra flavor to your enchiladas. The beauty of using rotisserie chicken is that all the work is already done for you – just shred it up and you’re ready to go. If you’re short on time, many stores now sell pre-shredded rotisserie chicken in the deli section, though buying the whole chicken gives you more meat for your money.
Options for Substitutions
This recipe is super forgiving and works well with a few simple swaps:
- Rotisserie chicken: If you don’t have a rotisserie chicken, you can use about 3 cups of any cooked chicken – leftover grilled chicken, poached chicken breasts, or even shredded chicken thighs work great. You can also use cooked turkey for a post-holiday meal.
- Enchilada sauce: Choose red or green enchilada sauce based on what you prefer. If you’re out of canned sauce, you can make a quick version by mixing salsa with a bit of chicken broth until it reaches a pourable consistency.
- Flour tortillas: Corn tortillas are the traditional choice for enchiladas and work perfectly here. Just warm them up first so they don’t crack when rolling. You’ll need about 10-12 corn tortillas since they’re smaller.
- Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all melt nicely. You can also mix cheeses for more flavor.
- Diced tomatoes & green chilies: Regular diced tomatoes work fine if you can’t find the version with green chilies. Just add a small can of diced green chilies separately, or skip them if you want less heat.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with enchiladas is overfilling the tortillas, which causes them to split open and leak filling all over the baking dish – stick to about 1/2 cup of filling per tortilla and roll them snugly but not too tight.
Another common error is placing the enchiladas seam-side up instead of seam-side down, which leads to unrolled, messy enchiladas that fall apart when serving.
Don’t skip draining the diced tomatoes and green chilies, as that extra liquid will make your filling watery and create a soupy casserole instead of nicely rolled enchiladas.
Finally, letting the dish rest for those 5 minutes after baking isn’t just a suggestion – it allows the sauce to thicken slightly and the cheese to set, making it much easier to serve neat portions without everything sliding apart on the plate.
What to Serve With Chicken Enchiladas?
I always serve my chicken enchiladas with classic Mexican rice and refried beans on the side – it’s the perfect way to round out the meal. A simple side salad with romaine lettuce, corn, black beans, and a lime-cilantro dressing adds a fresh crunch that balances out the richness of the enchiladas. Tortilla chips with guacamole or pico de gallo are great for snacking on while the enchiladas bake, and they make the whole meal feel more complete. Don’t forget to set out extra sour cream, sliced jalapeños, and fresh cilantro so everyone can customize their plate however they like.
Storage Instructions
Store: Leftover enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. They actually taste even better the next day once all those flavors have had time to mingle together!
Freeze: These enchiladas are perfect for freezing! You can either freeze the whole dish before baking (just thaw overnight before cooking) or freeze leftovers after baking. Wrap everything tightly in plastic wrap and then foil, and they’ll stay good for up to 3 months.
Reheat: To warm up your enchiladas, cover them with foil and bake at 350°F for about 20 minutes until heated through. You can also microwave individual portions for 2-3 minutes. Add fresh sour cream and cilantro after reheating since those don’t hold up well to the extra heat.
| Preparation Time | 25-35 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3800
- Protein: 180-200 g
- Fat: 130-150 g
- Carbohydrates: 320-360 g
Ingredients
For the enchiladas:
- 10 oz diced tomatoes and green chilies (canned is fine)
- 8 flour tortillas (8-inch)
- 1.5 cups shredded cheddar cheese
- 20 oz enchilada sauce
- 1 rotisserie chicken (shredded, about 3 cups meat)
For serving:
- sour cream (for topping)
- cilantro (fresh, chopped)
Step 1: Prepare the Chicken Filling and Preheat
- 1 rotisserie chicken
Start by preheating your oven to 350°F so it reaches temperature while you prepare the filling.
Shred the rotisserie chicken into a large mixing bowl, removing any skin or bones.
This takes just a few minutes and gives you time for the oven to heat.
I like to use a rotisserie chicken because it’s already seasoned and tender—it saves so much time compared to cooking chicken from scratch.
Step 2: Build the Filling Base
- 20 oz enchilada sauce
- 10 oz diced tomatoes and green chilies
- 1 cup shredded cheddar cheese
Add the enchilada sauce, drained diced tomatoes and green chilies, and 1 cup of the cheddar cheese to the shredded chicken.
Mix everything together until well combined and evenly distributed.
The sauce will help keep the filling moist and flavorful as the enchiladas bake.
This is your core filling mixture.
Step 3: Prepare the Baking Dish
- 1/2 cup enchilada sauce
Grease a 9×13 inch baking dish with butter or cooking spray.
Pour about 1/2 cup of additional enchilada sauce on the bottom of the dish and spread it evenly.
This thin sauce layer prevents sticking and creates a moist base that keeps the bottom tortillas from drying out.
Step 4: Roll and Arrange the Enchiladas
- 8 flour tortillas
- chicken filling mixture from Step 2
Lay a flour tortilla flat and spoon about 1/2 cup of the chicken filling mixture from Step 2 down the center.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat with the remaining 7 tortillas, arranging them in two rows.
I like to arrange them snugly but not packed tight—this helps them cook evenly and stay together as they bake.
Step 5: Top and Bake Covered
- remaining enchilada sauce
- 1/2 cup shredded cheddar cheese
Pour the remaining enchilada sauce evenly over all the rolled enchiladas, making sure to coat them thoroughly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Cover the baking dish tightly with foil and bake for 20-25 minutes until the sauce is bubbling around the edges.
The foil keeps the tortillas from drying out while everything heats through.
Step 6: Finish Baking and Rest
Remove the foil and bake for an additional 5 minutes to allow the cheese on top to melt and lightly brown.
This final uncovered step creates a little texture on the surface.
Remove the dish from the oven and let it sit for 5 minutes before serving—this helps the enchiladas set slightly and makes them easier to plate without falling apart.
Step 7: Serve and Garnish
- sour cream
- cilantro
Transfer enchiladas to serving plates and top with a dollop of sour cream and a sprinkle of fresh cilantro.
The cool sour cream balances the warmth and richness of the cheese and sauce, while the cilantro adds brightness and freshness to each bite.
Quick Rotisserie Chicken Enchiladas
Ingredients
For the enchiladas:
- 10 oz diced tomatoes and green chilies (canned is fine)
- 8 flour tortillas (8-inch)
- 1.5 cups shredded cheddar cheese
- 20 oz enchilada sauce
- 1 rotisserie chicken (shredded, about 3 cups meat)
For serving:
- sour cream (for topping)
- cilantro (fresh, chopped)
Instructions
- Start by preheating your oven to 350°F so it reaches temperature while you prepare the filling. Shred the rotisserie chicken into a large mixing bowl, removing any skin or bones. This takes just a few minutes and gives you time for the oven to heat. I like to use a rotisserie chicken because it's already seasoned and tender—it saves so much time compared to cooking chicken from scratch.
- Add the enchilada sauce, drained diced tomatoes and green chilies, and 1 cup of the cheddar cheese to the shredded chicken. Mix everything together until well combined and evenly distributed. The sauce will help keep the filling moist and flavorful as the enchiladas bake. This is your core filling mixture.
- Grease a 9x13 inch baking dish with butter or cooking spray. Pour about 1/2 cup of additional enchilada sauce on the bottom of the dish and spread it evenly. This thin sauce layer prevents sticking and creates a moist base that keeps the bottom tortillas from drying out.
- Lay a flour tortilla flat and spoon about 1/2 cup of the chicken filling mixture from Step 2 down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining 7 tortillas, arranging them in two rows. I like to arrange them snugly but not packed tight—this helps them cook evenly and stay together as they bake.
- Pour the remaining enchilada sauce evenly over all the rolled enchiladas, making sure to coat them thoroughly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover the baking dish tightly with foil and bake for 20-25 minutes until the sauce is bubbling around the edges. The foil keeps the tortillas from drying out while everything heats through.
- Remove the foil and bake for an additional 5 minutes to allow the cheese on top to melt and lightly brown. This final uncovered step creates a little texture on the surface. Remove the dish from the oven and let it sit for 5 minutes before serving—this helps the enchiladas set slightly and makes them easier to plate without falling apart.
- Transfer enchiladas to serving plates and top with a dollop of sour cream and a sprinkle of fresh cilantro. The cool sour cream balances the warmth and richness of the cheese and sauce, while the cilantro adds brightness and freshness to each bite.
