Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Simple Rotisserie Chicken Enchiladas

Simple Rotisserie Chicken Enchiladas

Simple Rotisserie Chicken Enchiladas combine tender shredded rotisserie chicken with melty cheddar and Monterey Jack cheese, rich enchilada sauce, and soft tortillas to create a quick, flavorful, and comforting meal. This easy-to-make recipe delivers a restaurant-quality Tex-Mex dinner perfect for busy weeknights or gatherings, with versatile options for various dietary needs.

  • Total Time: 40 minutes
  • Yield: 8 enchiladas (serves 4) 1x

Ingredients

Scale

Main Ingredients

  • 2 cups rotisserie chicken, shredded
  • 8 soft flour tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 ½ cups shredded cheese (cheddar and Monterey Jack mix)
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons olive oil

Spices (Optional)

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika

Garnishes

  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt, for serving

Instructions

  1. Prepare the Chicken Filling: Start by shredding the rotisserie chicken into bite-sized pieces. Heat olive oil in a skillet over medium heat and sauté the finely chopped onion and garlic until fragrant and translucent. Add the shredded chicken along with cumin, chili powder, and smoked paprika. Stir well and cook until heated through and combined.
  2. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce evenly on the bottom of a baking dish. Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with shredded cheese, and roll the tortillas tightly. Place them seam-side down in the baking dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with additional cheese for a golden crust.
  3. Bake Until Bubbly and Delicious: Bake the assembled enchiladas uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned. Allow the enchiladas to rest for a few minutes after baking to set. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if desired before serving.

Notes

  • Warm tortillas gently before filling to prevent cracking while rolling.
  • Shred chicken finely to distribute flavor evenly and ease rolling.
  • Use good quality enchilada sauce, whether homemade or store-bought, for best flavor.
  • Don’t overfill the tortillas to avoid tearing and spilling during baking.
  • For softer cheese tops, loosely cover with foil during the first 15 minutes of baking.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free (when using gluten-free tortillas)

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 750 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 75 mg

Keywords: enchiladas, rotisserie chicken, quick dinner, Tex-Mex, comfort food, easy recipe