I almost always order enchiladas when I go to a Mexican restaurant, and I love that I can make this easy version with shredded rotisserie chicken right at home. I usually have some shredded chicken in my fridge that I can use to make these, but if not, grabbing a chicken from the grocery store is so convenient!
What’s in Rotisserie Chicken Enchiladas?
This recipe is mostly made with simple ingredients you can keep in your fridge or pantry. All you have to do is grab some chicken!
Shredded Cooked Chicken: Use any pre-cooked shredded chicken, leftover chicken, or rotisserie chicken to make these enchiladas. Butter + Flour: Use unsalted butter and all-purpose flour to create a roux, which will thicken the sauce. Enchilada Sauce: Use a can of red enchilada sauce. This pantry staple provides a good base with minimal effort. Chicken Broth: Gives the sauce body and flavor. Spices: Kosher salt, black pepper, cumin, and chili powder enhance the overall flavor of these enchiladas. Onion: Adds an earthy, slightly sweet flavor to the filling. Diced Green Chiles: Tender and mild peppers with just a hint of heat. Sour Cream: Makes the enchilada filling creamy and delicious. Cheese: Queso fresco and Monterey Jack are mild, buttery, fresh-tasting cheeses that compliment the robust enchilada sauce well. Tortillas: I like to use flour tortillas because they’re easier to roll and generally more pliable. But corn tortillas are more traditional for enchiladas, so feel free to use them instead. Cilantro: The perfect fresh garnish; skip if you’re not a fan.
Variations to Try
This recipe for shredded chicken enchiladas is so versatile. You can easily swap the red enchilada sauce for a green sauce, which will give this dish a brighter flavor. For spicier enchiladas, swap the green chiles for jalapeños. For a healthier swap, use Greek yogurt in place of the sour cream, or try cauliflower or cassava flour tortillas.
How to Store and Reheat
Store leftover rotisserie chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
If your tortillas rip apart when trying to roll them, pop them in the microwave for a few seconds to soften them. Always does the trick! Make sure you don’t overfill the enchiladas with the shredded chicken mixture–this will also lead to tortillas ripping apart. I found that ⅓ cup of the filling is ideal for large flour tortillas!
How to Make Enchiladas with Shredded Rotisserie Chicken Step by Step
Make a Roux: Preheat the oven to 350°F. In a small pan set over medium heat, melt 2 tablespoons of unsalted butter and add 2 tablespoons all-purpose flour; stir constantly and cook until it no longer has a raw flour smell. Make the Enchilada Sauce: To the pan, add 10 ounces of red enchilada sauce, 1 cup of low-sodium chicken broth, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper, then stir. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, while preparing the other ingredients. Sauté the Onions: In a large pan, heat 1 tablespoon of canola oil until shimmering. Then add 2 diced yellow onions and cook, stirring, for 5-7 minutes, or until translucent. Add the Chicken: Stir in 4 ounces of diced green chiles, 1 tablespoon of ground cumin, 1 teaspoon of chili powder, and 3 cups of shredded cooked chicken. Add the Cheese: Turn off the heat and add 1 cup of sour cream, 6 ounces of queso fresco, and 2 cups of shredded Monterey Jack cheese. Stir until everything is well combined and the cheese is melted. Add a Layer of Enchilada Sauce: Remove the enchilada sauce mixture from the heat. Then spread ½ cup of the sauce in the bottom of a 9×13-inch baking dish. Fill the Tortillas: Working with 1 tortilla at a time, fill with ⅓ cup of shredded chicken filling, roll it up tightly, then place it seam-side-down in the baking dish, directly in the layer of sauce. Assemble the Enchiladas: Repeat this process with the rest of the tortillas and shredded chicken, to make the enchiladas. Top the Enchiladas: Pour the remaining red sauce over the rolled enchiladas, and sprinkle with the remaining Monterey jack cheese. Bake the Enchiladas: Place the casserole dish in the oven, and bake the rotisserie chicken enchiladas until the cheese is fully melted and bubbly; about 25-30 minutes. Remove from the oven and let them rest for 5 minutes, then top with ¼ cup of fresh cilantro, sliced jalapeños, avocado, or more queso fresco to serve.
More Chicken Enchilada Recipes We Love
Buffalo Chicken Enchiladas Creamy White Chicken Enchiladas Sour Cream Chicken Enchiladas Green Chile Chicken Enchiladas Chicken Enchilada Skillet
