Chicken Enchiladas with Rotisserie Chicken

A baked casserole dish filled with golden-brown, cheesy lasagna topped with chopped herbs.

5 from 3 votes

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.

Prep Time10

Cook Time20

Course: 30-Minute Meals, Chicken, Dinner

Cuisine: Mexican, Tex Mex

Keyword: easy chicken enchiladas, enchiladas with rotisserie chicken, Tex Mex enchiladas

Servings:

Calories: 238cal

Equipment

large baking dish (approximately 7x11-inches, 9x13-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 9x13-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