I make my go-to chicken enchiladas recipe super easy by using leftover shredded chicken. It‘s the perfect weeknight dinner hack! I fill tortillas with a creamy, cheesy rotisserie chicken mixture, smother them in a flavorful red enchilada sauce, and bake them in the oven until hot and gooey. Cooking these easy chicken enchiladas is a breeze, and my family devours them!
Top Reader Reviews
Tried this recipe for the family. Quick, easy to follow directions. They all gave it a thumbs up. Thank you!
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You just made this so much easier to get on the table with the rotisserie hack! Such cheesy, amazing goodness! Yum!
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Red Enchiladas with Rotisserie Chicken
The secret to all my easiest dinner recipes is my juicy shredded chicken, and it’s the star of these baked enchiladas too! I love going to Mexican restaurants and ordering cheesy red enchiladas, but I love that I can make this easy version with leftover chicken right at home even more. I usually have some shredded chicken to use to make these. But if not, grabbing a rotisserie chicken from the grocery store is so convenient. Either way, these shredded chicken enchiladas are simple, delicious, and a total hit with my family!
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Don’t Overfill the Tortillas!
Make sure you don’t overfill these enchiladas with shredded chicken. Over-stuffing could cause the tortillas to rip apart when rolling and baking. I found that ⅓ cup of the enchilada filling is ideal for large flour tortillas.
Shredded Chicken Enchiladas Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons all-purpose flour
- 10 ounces red enchilada sauce (1 can)
- 1 cup low-sodium chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 yellow onions (diced)
- 4 ounces diced green chiles (1 small can)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken (*)
- 6 ounces queso fresco (crumbled)
- 1 cup sour cream (room temperature)
- 16 ounces freshly shredded Monterey jack cheese (divided)
- 8 large flour tortillas (**)
- ¼ cup fresh cilantro (chopped, optional)
Instructions
- Preheat oven to 350°F.
- In a small pan set over medium heat, melt the butter and add the flour. Stir constantly and cook until it no longer has a raw flour smell.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Add the enchilada sauce, broth, salt, and pepper, and stir. Bring to boil. Then reduce heat and simmer, stirring occasionally, while preparing the other ingredients.10 ounces red enchilada sauce, 1 cup low-sodium chicken broth, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- In a large pan, heat the canola oil until shimmering. Add the onions and cook, stirring, for 5-7 minutes, or until translucent.1 tablespoon canola oil, 2 yellow onions
- Stir in the diced green chilies, cumin, chili powder, and chicken.4 ounces diced green chiles, 3 cups shredded cooked chicken, 1 tablespoon ground cumin, 1 teaspoon chili powder
- Turn off the heat and add the sour cream, queso fresco, and 1¾ cups of shredded Monterey Jack cheese. Stir until well combined and the cheese is melted.6 ounces queso fresco, 1 cup sour cream, 12 ounces freshly shredded Monterey jack cheese
- Remove the enchilada sauce mixture from the heat. Spread ½ cup of the sauce in the bottom of a 9×13-inch baking dish.
- Working with 1 tortilla at a time, fill with ⅓ cup of chicken filling, roll tightly, and place seam-side-down in the baking dish.8 large flour tortillas
- Repeat with remaining tortillas.
- Pour the remaining sauce over rolled enchiladas.
- Sprinkle with the remaining Monterey jack. Bake until the cheese is fully melted and bubbly, 25-30 minutes. Remove from oven and let rest for 5 minutes.4 ounces freshly shredded Monterey jack cheese
- Top with cilantro and serve.¼ cup fresh cilantro
Notes
- Warm the tortillas briefly in the microwave to make them more pliable.
- I always recommend filling the tortillas right before baking to keep them from getting soggy.
- For a more traditional method, lightly fry the tortillas in oil, for about 10 seconds per side. This creates a barrier that will prevent the tortillas from soaking up too much liquid, and leave you with an extra crisp texture.
- Don’t overfill the tortillas, and be sure to roll them tightly.
- You can assemble the enchiladas ahead of time, but I recommend leaving off the enchilada sauce and cheese until you’re ready to bake them.
- I recommend baking these enchiladas uncovered. This helps prevent them from getting soggy and allows the cheese to brown in the oven.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Simple Variation Ideas
- 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.
Watch one of our trusted recipe testers make this!
Combine leftover chicken with a few simple ingredients, roll up the enchiladas, and bake.
How to Make Enchiladas with Leftover Shredded Chicken Step by Step
Prep: Gather the list of ingredients for this easy chicken enchilada recipe. Dice the onions, and shred any cooked chicken to use for the filling. Preheat your oven to 350°F.
Make a Roux: Melt 2 tablespoons of unsalted butter in a small pan set over medium heat. Then add 2 tablespoons of all-purpose flour, and stir constantly until it’s combined with the butter, and no longer has a raw flour smell. This mixture will help thicken up the enchilada sauce.
Make the Enchilada Sauce: Next, stir in 10 ounces (1 can) of red enchilada sauce, 1 cup of chicken broth, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, while preparing the enchilada filling.
Sauté the Onions: In a large pan, heat 1 tablespoon of canola oil until shimmering. Add 2 diced yellow or white onions and cook, stirring, for 5-7 minutes. They should look translucent and just slightly browned.
Make the Filling: To the onions, add 4 ounces (1 small can) of diced green chiles, 1 tablespoon of ground cumin, 1 teaspoon of chili powder, and 3 cups of shredded cooked chicken. Then turn off the heat and add 1 cup of room-temperature sour cream, 6 ounces of crumbled queso fresco, and 2 cups of shredded Monterey Jack cheese. Stir until everything is well combined and the cheese is melted. You should have a uniform, creamy mixture.
Prep the Baking Dish: Remove the sauce mixture from the heat. Spread about ½ cup of the red enchilada sauce in the bottom of a 9×13-inch baking dish.
Fill the Tortillas: Working with 1 tortilla at a time; place about ⅓ cup of shredded chicken filling in the center, roll it up tightly, then place it seam-side-down in the baking dish, directly in the layer of sauce. To prevent cracked tortillas, wrap a stack of them in a damp paper towel, and microwave for 15-30 seconds. This will make them more pliable.
Assemble the Enchiladas: Repeat this process with the rest of the tortillas and shredded chicken to make the enchiladas.
Bake the Enchiladas: Pour the remaining red sauce over the rolled enchiladas, and sprinkle with the remaining Monterey Jack cheese. Place the casserole dish in the oven, and bake your rotisserie chicken enchiladas at 350°F, about 25-30 minutes. The cheese should be fully melted and bubbly, and the chicken filling should be warmed through.
Serve: Remove enchiladas 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. I love to serve these with some cheesy rice and beans!
How to Store, Freeze, and Reheat
Store leftover rotisserie chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, until heated through.
More Chicken Enchilada Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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