These easy enchiladas with rotisserie chicken are great for meal prep and are always a family favorite!
Hi friends! Have you ever craved enchiladas but are intimated by the recipe process? I feel ya. Enchiladas seem like they would be a lot of work, but take my word for it, they can be quite easy to throw together with a few shortcuts. It’s one of my go-to crowdpleaser family meals; the girls go wild for them.
These enchiladas with rotisserie chicken are my go-to for weekend meal prep. I make a large tray or two that can be stored in the fridge or freezer and cooked up during the week. They also make the perfect meal to bring to friends or family who need an extra helping hand (new baby, feel-better food, etc.).
A couple of tricks I swear by to make enchilada making easy are 1) don’t make your sauce (but if you want to, here’s my recipe), and 2) buy pre-cooked rotisserie chicken.
We usually serve the enchiladas with rice, beans, and big ol’ salad on the side. I hope you love this recipe as much as we do!
Easy Enchiladas with Rotisserie Chicken
Rotisserie chicken enchiladas are practically the perfect meal. They’re easy to prepare, they taste amazing, and they’re packed with healthy ingredients. If you’re looking for a healthy and delicious recipe to cook at home, chicken enchiladas should be at the top of your list.
The best part about chicken enchiladas is that you can customize them to your taste. Use flour or corn tortillas, add black beans or diced green chiles, and don’t forget the secret ingredient that makes them extra special. The sauce and cheese on top make everything better, and with a sprinkle of Monterey Jack, you’ll have a melt-in-your-mouth experience.
One of the best things about chicken enchiladas is that you can make them ahead of time. Just assemble the enchiladas in a baking dish, pour the remaining sauce on top, and keep them in an airtight container in the refrigerator until you’re ready to bake them. It doesn’t get much easier than that.
In terms of health benefits, chicken enchiladas are a fantastic option. Using rotisserie chicken instead of cooking your own saves time and is often lower in fat. Plus, you can pack in all kinds of nutritious veggies and spices to get your daily dose of healthy nutrients. Drizzle some olive oil on top for an extra kick of flavor and healthy fats.
This chicken enchilada recipe makes two pans full of enchiladas; about 12 servings. If you’re going to make one pan, you might as well make two! Freeze the extra one, or give it to a friend or neighbor!
Ingredients:
2 rotisserie chickens, shredded and placed in a large mixing bowl
2 cans of red enchilada sauce. I like the Las Palmas or La Victora brand
1 sweet onion, diced
3-4 cloves of garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin
32 oz shredded cheese (I like to use Mexican cheese)
12 flour tortillas – you can also use corn or Siete tortillas
Instructions:
Preheat the oven to 350 degrees and make sure you have two 9×13 in casserole dishes ready to go.
Start the sauce. In a large pot on medium heat, saute the onion and garlic in a little butter, for 1-2 minutes, until fragrant. Add the oregano and cumin, and stir well. Stir in the canned enchilada sauce.
Add 4-6 oz of sauce to the shredded chicken and two big handfuls of cheese. Stir to combine. This is your filling!
Heat the tortillas. You want them to be soft and pliable, so they don’t break as you fill them.
Place a ladle of sauce at the bottom of each casserole dish and spread around, so the bottom is lightly coated with sauce.
Grab one tortilla, and place the chicken mixture in the middle seam, lengthwise. You want there to be a decent amount of chicken and cheese mixture in it, but make sure it isn’t *too full* to roll neatly. Roll it up and place it in the pan. Continue filling and rolling, until you’ve made 12-14 enchiladas.
Cover each pan in the sauce, until there are no exposed tortilla edges. You can drench it a bit, it’s ok.
Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned, too.
Finish with your favorite toppings, like sour cream, salsa, chopped green onion, or cilantro, and serve! We also love these with guacamole.
Easy Enchiladas with Rotisserie Chicken
A soul-hugging Mexican comfort food dish, made easier with store-bought sauce and rotisserie chicken.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12–14 1x
2 rotisserie chickens, shredded and placed in a large mixing bowl. You can also use cooked skinless chicken breasts, but season them well with salt, pepper, and oregano
2 28-oz cans of red enchilada sauce. I like the Las Palmas or La Victora brand
1 sweet onion, diced
3–4 cloves of garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin
32 oz shredded Mexican cheese blend (a mix of cheddar cheese and Monterey Jack cheese works well)
12 flour tortillas – you can also use corn or Siete tortillas
Preheat the oven to 350 degrees and make sure you have two 9×13 in casserole dishes ready to go.
Start the sauce. In a large pot on medium heat, saute the onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin, and stir well. Stir in the canned enchilada sauce.
Add 4-6 oz of sauce to the shredded chicken and two big handfuls of cheese. Stir to combine. This is your filling!
Heat the tortillas. You want them to be soft and pliable, so they don’t break as you fill them.
Place a ladle of sauce at the bottom of each casserole dish and spread around, so the bottom is lightly coated with sauce.
Grab one tortilla, and place the chicken mixture in the middle seam, lengthwise. You want there to be a decent amount of chicken and cheese mixture in it, but make sure it isn’t *too full* to roll neatly. Roll it up and place seam-side down in the pan. Continue filling and rolling, until you’ve made 12-14 enchiladas.
Cover each pan in the sauce, until there is no exposed tortilla edges. You can drench it a bit, it’s ok.
Cover each pan with shredded cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned, too.
Top with chopped green onion or cilantro, and serve!
Notes
This recipe makes two large pans of enchiladas. Freeze the extra pan for later, or give it to a neighbor or friend!
So what are you waiting for? Whip up a batch of easy chicken enchiladas tonight and watch as your friends and family gobble them up with glee. You’ll love the taste and they’ll love the health benefits. It’s a win-win situation!
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