Name: Rotisserie Chicken Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 rotisserie chicken; 2 10 ounce cans enchilada sauce; 10 ounce can diced tomatoes & green chilies (drained); 1 1/2 cups shredded cheddar cheese; 8 flour tortillas (burrito sized); Sour cream (for serving); Cilantro (for garnish)

Recipe

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Start with rotisserie chicken and this enchilada recipe becomes a breeze to make in one bowl!

10 minutes is all it takes to assemble this meal and then you just let the oven heat it up to cheesy perfection. Easy, delicious, and fast!

a plate with rotisserie chicken enchiladas, Mexican rice, and tortilla strip salad.

Real food magazine cover spring 2025 edition

As Seen On
This recipe was featured in the Spring 2025 Issue of Real Food Magazine!

Quick Enchiladas

When I’m in a hurry and I want a dinner recipe that my family will devour, these quick enchiladas are always a hit. The filling has pulled rotisserie chicken, tomatoes and chilis, enchilada sauce, and cheese… so epic.

I just can’t decide which is the best part of this recipe: the amazing flavor or how easy it is to make. I mean, we are talking about mixing chicken with sauces in a bowl, rolling up tortillas, and letting the oven turn simplicity into mouth-watering goodness.

The hack for making these enchiladas fast is rotisserie chicken. It’s my favorite shortcut for serving healthy meals in half the time. You can also use cooked chicken leftovers, and if you shred them ahead, they’re even faster to make. Amazing!

For days when you crave enchilada in a bowl, make this rotisserie chicken enchilada soup!

Ingredients

Such a delicious meal with few ingredients? Yes! These enchiladas with rotisserie chicken are super flavorful and you don’t need a long list of stuff to make them. The measurements are at the end of the post, but first, check the ingredient list:

Rotisserie chicken: or cooked chicken leftovers you have around. Shred it easily with a hand mixer as I explain in this post.
Enchilada sauce: smoky, slightly spicy… lots of tasty Mexican flavors!
Diced tomatoes & green chilies: add a zesty kick to these enchiladas.
Shredded cheddar cheese: add epic cheesiness and help the filling hold together.
Tortillas: I use burrito-size flour tortillas.
Sour cream: a tangy topping for serving.
Cilantro: for garnish.

How to Make Enchiladas with Rotisserie Chicken

Enchiladas may sound like a lot of work for a mid-week dinner, but with this recipe, you can assemble them in 10 minutes and then just let them bake. Fast, right? Check out how to make these simple Rotisserie Chicken Enchiladas:

1. Prep the oven
Start preheating the oven to 350F and spray or grease a 9×13 baking dish.

2. Shred the chicken
You remove the meat from the rotisserie chicken and shred it in a large bowl. You can make it quickly with a hand mixer.

3. Add enchilada sauce
Now, you use a third of a can of enchilada sauce to coat the bottom of the baking dish.

4. Make the filling
You combine the shredded chicken with enchilada sauce, canned tomatoes and green chilies, and shredded cheese.

5. Assemble the enchiladas
You top each tortilla with the chicken mixture and roll it up as tightly as possible. Place them in the baking dish, seam-side down.

on the left, a bowl with shredded chicken mixed with enchilada sauce, tomatoes and green chili. On the right: a baking dish with chicken enchiladas and a tortilla with chicken filling.

6. Final touches
Before baking, pour the remaining sauce and cheese over the enchiladas.

7. Bake
You cover the rotisserie chicken enchiladas with foil and bake for 20 to 25 minutes, removing the foil during the last 5 minutes of cooking, until the sauce on the sides is hot and bubbly.

On the left: eight enchiladas with shredded cheese on top. On the right: the same enchiladas cooked.

8. Serve
Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Top with sour cream, cilantro, and your favorite toppings and sides. Enjoy!

First time making this recipe? Follow along with my easy recipe video here:

How to Keep Enchiladas from Getting Soggy

Usually, oven-baked enchiladas will turn out soggy when there’s too much sauce in the filling and around the enchilada. In this recipe, I added cheese in the filling to bind the chicken and ingredients, and it has just enough sauce to make them tasty but not too much, so they don’t drench the tortillas in excess sauce and become soggy.

Chicken Enchilada Toppings

Sour cream and chopped cilantro are my go-to toppings when serving enchiladas, but that’s just one tasty way to take this meal to a new level of yumminess. Adding avocado slices on top? I’m SO in!

More delicious toppings to add? Salsa, pico de gallo, guacamole, chopped green onions, jalapeño slices, or more cheese!

On the left: a plate with rotisserie chicken enchiladas, Mexican rice, and tortilla strip salad. On the right, the same plate with enchiladas topped with sour cream and cilantro, and a fork.

How to Store and Reheat Leftovers

If you have any leftovers of these chicken enchiladas, you can store them in an airtight container for up to 3 days. To reheat them, microwave them for 1 to 2 minutes until warm enough.

What to Serve with Chicken Enchiladas

I know these Rotisserie Chicken Enchiladas on your plate will catch all your attention, but believe it or not, this dinner can get even better with delicious sides! This time I served enchiladas with tortilla strip salad and Mexican rice. Sometimes I swap it for Mexican Cauliflower Rice for a low-carb version.

You can also enjoy this meal with a simple side salad or this crunchy Corn and Tomato Salad. It’s fresh and juicy, and adds nutrition to your dinner!