These Shredded Chicken Enchiladas are made with cooked rotisserie chicken for a hearty and flavorful meal. They are cheesy, creamy, and delicious, and the enchilada sauce is to die for! A perfect dish to feed a crowd on a busy weeknight!
What’s in Rotisserie Chicken Enchiladas?
These chicken enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. They’re ooey and gooey and most important – easy.
- Butter + Flour: We lightly cook unsalted butter and all-purpose flour together to create a roux that will thicken the sauce.
- Enchilada Sauce: A pantry staple that provides a good base of flavor with minimal effort.
- Chicken Broth: Gives the sauce body and flavor.
- Spices: Kosher salt, black pepper, cumin, and chili powder enhance the flavor of these enchiladas.
- Canola Oil: A great high smoke point neutral oil to cook the onions without burning them.
- Onion: Adds an earthy, slightly sweet flavor.
- Diced Green Chiles: Tender and mild peppers with just a hint of heat.
- Shredded Cooked Chicken: The best easy hack! I used rotisserie chicken, but any leftover cooked chicken will work, so check your freezer!
- Sour Cream: Makes the 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, but corn also work.
- Cilantro: The perfect fresh garnish for these enchiladas.
Pro Tip: If your tortillas are too hard to roll, pop them in the microwave for a few seconds. Always does the trick!
Variations on Easy Chicken Enchiladas
These easy chicken enchiladas are so versatile. Try swapping the red enchilada sauce for green for 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.
The secret to good enchiladas is to use quality ingredients and to gently warm up the tortillas to make them more pliable.
Corn tortillas are the traditional choice, but I prefer flour tortillas because they are easier to roll.
You can make enchiladas ahead of time, but I recommend leaving the enchilada sauce and cheese off until you’re ready to bake them. That will keep them from getting soggy.
No, but I highly recommend it. Softening the tortillas makes them easier to roll and less prone to breaking.
I always recommend filling the tortillas right before baking to keep them from getting soggy, but you can also lightly fry the tortillas on both sides for about 10 seconds in oil to create a barrier that will prevent the tortillas from soaking up too much liquid.
I recommend baking these enchiladas uncovered. This helps prevent them from getting soggy and allows the cheese to brown in the oven.
How to Store and Reheat
Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or 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.
I suggest serving rotisserie shredded chicken enchiladas with a side of black beans with lime, to add a burst of citrus and some veggie power to this rich and creamy dish. Some chicken flavored rice would also be delicious.
Shredded Chicken Enchiladas Recipe
- 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 freshly 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 (about ½ rotisserie 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
- 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; 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 freshly ground black pepper
- In a large pan, heat the 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 2 cups of shredded Monterey Jack cheese. Stir until well combined and the cheese is melted.6 ounces queso fresco, 1 cup sour cream, 16 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 and 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. Top with cilantro and serve.¼ cup fresh cilantro
- Be sure to use rotisserie chicken for ease!
- Warm the tortillas briefly in the microwave to make them more pliable.
- Don’t overfill the tortillas, and roll them tightly.
- Make sure each tortilla has the same amount of filling.
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