These easy enchiladas with rotisserie chicken are perfect for meal prep and are always a family favorite!
Hello friends! Have you ever craved enchiladas but were unsure of the recipe? I can hear you. Enchiladas look like they’re going to be a lot of work, but take my word for it, they’re easy to put together with just a few shortcuts. It’s one of my go-to crowd-pleaser family meals; girls are obsessed with them.
These rotisserie chicken enchiladas 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 during the week. They also make complete meals to bring to friends or family who need extra help (new baby, feeling better food, etc.).
A few tricks I swear by to make enchilada easier 1) don’t make your own sauce (but if you want to, here’s my recipe), and 2) buy pre-cooked rotisserie chicken.
We usually serve enchiladas with rice, beans, and a big salad on the side. I hope you love this recipe as much as we do!
Easy Enchiladas with Rotisserie Chicken
Rotisserie chicken enchiladas are almost the perfect meal. They are easy to prepare, taste amazing, and are full of 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 it to your taste. Use flour or corn tortillas, add black beans or green chiles, and don’t forget the secret ingredient that makes them so 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. Simply assemble the enchiladas in a baking dish, pour the remaining sauce on top, and store them in an airtight container in the refrigerator until you’re ready to bake them. It doesn’t get any easier than that.
In terms of health benefits, chicken enchiladas are a great option. Using a rotisserie chicken instead of cooking your own saves time and tends to be low in fat. Plus, you can pack in all kinds of nutritious vegetables and spices to get your daily dose of healthy nutrients. Drizzle olive oil on top for extra 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! Grow an extra one, or give it to a friend or neighbor!
Ingredients:
2 rotisserie chickens, shredded and placed in a large mixing bowl
2 cans red enchilada sauce. I like the Las Palmas or La Victora brand
1 sweet onion, chopped
3-4 cloves of garlic, chopped
1 teaspoon oregano
1/2 teaspoon cumin
32 oz shredded cheese (I like to use Mexican cheese)
12 flour tortillas – you can use corn or Siete tortillas
Instructions:
Preheat the oven to 350 degrees and make sure you have two 9×13 casserole dishes ready to go.
Start the sauce. In a large pot over medium heat, saute the onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin, and stir well. Add the canned enchilada sauce.
Add 4-6 oz of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your fill!
Heat the tortillas. You want them to be soft and flexible, so they don’t break as you fill them.
Put a ladle of sauce at the bottom of each casserole dish and spread it around, so the bottom is covered a little with the sauce.
Take one tortilla, and place the chicken mixture in the center seam, lengthwise. You want it to have the right amount of chicken and cheese mixture in it, but make sure it’s not too full* to fold properly. Roll it up and put it in the pan. Continue filling and rolling, until you have made 12-14 enchiladas.
Cover each pan in the sauce, until no edges of the tortilla are exposed. You can dip it a little bit, that’s fine.
Cover each pan with cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can grill the enchiladas for 2-4 minutes until the cheese is nice and brown, too.
Top with your favorite toppings, such as sour cream, salsa, chopped green onions, or cilantro, and serve! We also love these with guacamole.
Easy Enchiladas with Rotisserie Chicken
A soulful Mexican dish, made easy with store-bought sauce and rotisserie chicken.
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Reveal: 12–14 1x
2 rotisserie chickens, skinned 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, chopped
3–4 cloves of garlic, minced
1 teaspoon oregano
1/2 spoon cumin
32 oz A mixture of grilled Mexican cheese (a mixture of cheddar cheese and Monterey Jack cheese works well)
12 flour tortillas – you can also use corn tortillas or Siete
Preheat the oven to 350 degrees and make sure you have two 9×13 casserole dishes ready to go.
Start the sauce. In a large pot over medium heat, saute the onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin, and stir well. Add the canned enchilada sauce.
Add 4-6 oz of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your fill!
Heat the tortillas. You want them to be soft and flexible, so they don’t break as you fill them.
Put a ladle of sauce at the bottom of each casserole dish and spread it around, so the bottom is covered a little with the sauce.
Take one tortilla, and place the chicken mixture in the center seam, lengthwise. You want it to have the right amount of chicken and cheese mixture in it, but make sure it’s not too full* to fold properly. Fold it over and place the seam side down in the pan. Continue filling and rolling, until you have made 12-14 enchiladas.
Cover each pan in the sauce, until no edges of the tortilla are exposed. You can dip it a little bit, that’s fine.
Cover each pan with grated cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can grill the enchiladas for 2-4 minutes until the cheese is nice and brown, too.
Top with chopped green onion or cilantro, and serve!
Notes
This recipe makes two large pans of enchiladas. Freeze an 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 gleefully devour them. You will love the taste and they will love the health benefits. It’s a win-win situation!
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