These Easy Chicken Enchiladas with Rotisserie Chicken 🌮🎉🧀 have just 5 main ingredients and are ready in 30 minutes! Soft tortillas are stuffed with chicken, topped with red enchilada sauce and cheese, and are baked to PERFECTION! Using shredded rotisserie chicken saves time, making this chicken enchilada recipe ideal for busy weeknights or for fuss-free casual entertaining!
Table of Contents
Easy Chicken Enchiladas Recipe
- It doesn’t get any easier than a 5-ingredient recipe! Especially when there’s very little cooking’ involved. I’d call it more ‘assembly’.
- I love that this enchilada recipe is made with rotisserie chicken, or leftover chicken you have on hand, which frankly shaves a lot of time + energy right off the top! This recipe reminds me of the red version of my Salsa Verde Chicken Enchiladas which everyone adores.
- The ingredients are all flexible in these Tex-Mex style chicken enchiladas (or you could just call them American-style enchiladas) which take advantage of shortcuts in the kitchen compared to more traditional enchiladas which involve making your own enchilada sauce from scratch.
- This is a family favorite because even the pickiest of eaters like tacos (or recipes in the taco “family”). Technically, enchiladas are tortillas filled with meat – typically chicken or beef – and then rolled, topped with salsa and cheese, and baked.
- All you need is one baking pan and in 30 minutes you’ve got a winning chicken dinner recipe comin’ in hot and fresh!
Ingredients in Tex Mex Chicken Enchiladas
- Chicken – You’ll need about 2 cups of cooked shredded chicken. Rotisserie chicken is likely the simplest but you can use leftover chicken from a Whole Roasted Chicken, Poached Chicken, Sheet Pan Baked Chicken, Grilled Chicken, or your favorite. White meat or dark meat is fine.
- Enchilada sauce – Red enchilada sauce is traditional but if you don’t have it on hand, you can use red salsa. This adds a Tex-Mex element to the recipe. From mild to hot salsa, it’s up to you with the heat level. Using green enchilada sauce is another direction to go with this flexible recipe.
- Taco seasoning – Add more Tex-Mex flavor with taco seasoning. Chili powder or Tex-Mex seasoning are good substitutes.
- Shredded cheese – A Mexican shredded cheese blend is great but any cheese that melts nicely such as Pepper Jack or Monterey Jack work nicely.
- Tortillas – Corn tortillas are typically the more traditional option for Mexican enchiladas. Use corn tortillas to keep this recipe gluten-free. Flour tortillas are more common in Tex Mex enchiladas and they tend to roll easier.
- Garnishes – Fresh cilantro at a minimum, and if you want to add diced red onions, cotija cheese, shredded lettuce, sour cream, salsa, etc. it’s up to you.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Enchiladas Using Rotisserie Chicken
- To a large mixing bowl, add the chicken, top with 1 cup enchilada sauce or salsa, the taco seasoning, and stir to combine and evenly coat the chicken.
- Evenly drizzle another cup of enchilada sauce in a large baking dish and preheat oven to 350F.
- Warm the tortillas in the microwave for about 30 seconds, or just long enough to make them more pliable, add filling to each tortilla down one side, roll up, and place each rolled tortilla in the prepared baking pan.
- Evenly top with cheese and bake for about 20 minutes, or until cheese is bubbly and golden.
- Garnish as desired and serve immediately! Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
what to serve with chicken enchiladas
Enchilada Variations
Salsa Verde Chicken Enchiladas: Use green salsa (salsa verde) instead of red salsa for a tangy twist when making my Salsa Verde Enchiladas.
Beef Enchiladas: I have a new recipe for Ground Beef Enchiladas that’s excellent!
Vegetarian Enchiladas: Make my Sweet Potato and Black Bean Enchiladas which have been a reader fave for years!
Creamy Enchiladas: Mix ¼ cup sour cream into the enchilada sauce for a creamier sauce, or drizzle with a little queso fresco or sour cream on top.
Chicken and Veggie (or Bean) Enchiladas: Add sautéed bell peppers, onions, or corn (or black beans or pinto beans) to the chicken mixture, to taste, for extra texture, protein, and fiber.
Chicken Enchiladas with Rotisserie Chicken
🌮🎉🧀 This recipe uses just 5 main ingredients and the enchiladas are ready in 30 minutes! Tortillas are stuffed with chicken, topped with red enchilada sauce and cheese, and baked to PERFECTION! This chicken enchilada recipe is ideal for busy weeknights or for fuss-free casual entertaining because it takes advantage of rotisserie chicken and store bought enchilada sauce or salsa.
Equipment
- large baking dish (approximately 7×11-inches, 9×13-inches or 2.5 to 3-quart baking dish)
Ingredients
- 2 cups shredded chicken, (use rotisserie chicken or leftover chicken you have on hand for ease; or see Notes below for chicken ideas)
- 2 cups red enchilada sauce, divided (any heat level; or use red salsa of any heat level for a more Tex-Mex twist)
- 2 ½ to 3 cups shredded Mexican cheese blend, divided, or to taste (shredded Pepper Jack or Monterey Jack may be substituted)
- 2 teaspoons taco seasoning, or to taste (chili powder, or Tex-Mex seasoning may be substituted)
- 8 large tortillas, I used flour, corn may be substituted
- Fresh cilantro, optional but recommended as desired for garnishing (optional garnishes include sour cream or crema cotija cheese, red onions, shredded lettuce, salsa, etc.)
Instructions
- Preheat oven to 350F. Spray a 9×13-inch baking dish or similar-sized casserole dish with cooking spray, and spread about 1/4 to 1/2 cup enchilada sauce evenly over the base of the pan. Set aside momentarily.
- To a large mixing bowl, add the shredded chicken, half the enchilada sauce (about 1 cup – or use red salsa if preferred), 1 cup shredded cheese, taco seasoning, and toss well to combine and coat the meat evenly. Set aside momentarily.
- Flour Tortillas – Place the tortillas in the microwave and heat for about 30-45 seconds, or until warm, soft, and more pliable; don't overcook them.Corn Tortillas – Wrap the tortillas in slightly damp paper towels, place them in the microwave and heat for about 30-45 seconds, or until warm, soft, and more pliable; don't overcook them.
- To one of the warm tortillas, place a spoonful of the chicken mixture into the center of each tortilla, then roll up tightly. Tip – You're making ~8 enchiladas so eyeball it so you know approximately how much filling to add to each tortilla. About 1/4 to 1/3 cup but measurements are approximate.Add each rolled tortilla to the prepared pan with the sauce on the bottom, and repeat the process. Snuggle each rolled tortilla tight up against the previous. If you have to place 1-2 on the sides in order to get everything to fit (like I did in the photos), that's fine.
- Evenly sprinkle with the remaining cheese, about 1 1/2 to 2 cups, or as desired.Tip – For Making In Advance instructions, stop here, cover tightly with foil or plastic wrap and refrigerate for up to 24-48 hours before baking. Allow the very cold baking dish to come to room temp for about 1 hour before putting it in the hot oven and baking.
- Bake uncovered for about 20-25 minutes, or until the cheese is melted, bubbly, and as golden as desired. Garnish as desired and serve.
Notes
Chicken Options: Rotisserie chicken is likely the simplest but you can use leftover chicken from a Whole Roasted Chicken, Poached Chicken, Sheet Pan Baked Chicken, Grilled Chicken, or your favorite. White meat or dark meat is fine; shredded or diced small are both fine.
Storage: Extra enchiladas will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for about 30 seconds, or as desired.
Nutrition
Serving: 1enchilada, Calories: 238cal, Carbohydrates: 18g, Protein: 20g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 48mg, Sodium: 832mg, Potassium: 161mg, Fiber: 3g, Sugar: 4g, Vitamin A: 623IU, Vitamin C: 1mg, Calcium: 428mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Haven’t tried yet but I look forward to making them very soon 😉 and Thank you for the recipes and keep them coming 😁🙏🧑🍳🍕🍞🍏🥐🥒🥦🥘🍝🎂🧁🇨🇦
Thanks for letting me know that you are enjoying the recipes, Connie!
Easy to make and absolutely delicious!!!
Thanks for the 5 star review, Brenda, and I’m glad to hear it was easy and absolutely delicious for you! Yay 🎉