I make this Shredded Chicken Enchiladas recipe super easy by using cooked rotisserie chicken–it’s the perfect weeknight dinner hack! Tortillas are filled with a creamy and cheesy shredded chicken mixture, covered in a flavorful red enchiladas sauce, then popped in the oven until hot. Cooking this meal is a breeze, and my family always loves it!
I almost always order enchiladas when I go to a Mexican restaurant, and I love that I can make this easy version with shredded rotisserie chicken right at home. I usually have some shredded chicken in my fridge that I can use to make these, but if not, grabbing a chicken from the grocery store is so convenient!
What’s in Rotisserie Chicken Enchiladas?
This recipe is mostly made with simple ingredients you can keep in your fridge or pantry. All you have to do is grab some chicken!
- Shredded Cooked Chicken: Use any pre-cooked shredded chicken, leftover chicken, or rotisserie chicken to make these enchiladas.
- Butter + Flour: Use unsalted butter and all-purpose flour to create a roux, which will thicken the sauce.
- Enchilada Sauce: Use a can of red enchilada sauce. This pantry staple provides a good base with minimal effort.
- Chicken Broth: Gives the sauce body and flavor.
- Spices: Kosher salt, black pepper, cumin, and chili powder enhance the overall flavor of these enchiladas.
- Onion: Adds an earthy, slightly sweet flavor to the filling.
- Diced Green Chiles: Tender and mild peppers with just a hint of heat.
- Sour Cream: Makes the enchilada 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 because they’re easier to roll and generally more pliable. But corn tortillas are more traditional for enchiladas, so feel free to use them instead.
- Cilantro: The perfect fresh garnish; skip if you’re not a fan.
Variations to Try
This recipe for shredded chicken enchiladas is so versatile. 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.
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How to Store and Reheat
Store leftover rotisserie chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat 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.
Notes and Tips
- If your tortillas rip apart when trying to roll them, pop them in the microwave for a few seconds to soften them. Always does the trick!
- Make sure you don’t overfill the enchiladas with the shredded chicken mixture–this will also lead to tortillas ripping apart. I found that ⅓ cup of the filling is ideal for large flour tortillas!
Top Reader Reviews
- “Tried this recipe for the family. Quick, easy to follow directions. They all gave it a thumbs up. Thank you!” – Marie
- “You just made this so much easier to get on the table with the rotisserie hack! Such cheesy, amazing goodness! Yum!” – Jen
Shredded Chicken Enchiladas Recipe
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 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
Equipment
- 9×13 Baking Pan
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; 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
Notes
- 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.
How to Make Enchiladas with Shredded Rotisserie Chicken Step by Step
Make a Roux: Preheat the oven to 350°F. In a small pan set over medium heat, melt 2 tablespoons of unsalted butter and add 2 tablespoons all-purpose flour; stir constantly and cook until it no longer has a raw flour smell.
Make the Enchilada Sauce: To the pan, add 10 ounces of red enchilada sauce, 1 cup of low-sodium chicken broth, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper, then stir. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, while preparing the other ingredients.
Sauté the Onions: In a large pan, heat 1 tablespoon of canola oil until shimmering. Then add 2 diced yellow onions and cook, stirring, for 5-7 minutes, or until translucent.
Add the Chicken: Stir in 4 ounces of diced green chiles, 1 tablespoon of ground cumin, 1 teaspoon of chili powder, and 3 cups of shredded cooked chicken.
Add the Cheese: Turn off the heat and add 1 cup of sour cream, 6 ounces of queso fresco, and 2 cups of shredded Monterey Jack cheese. Stir until everything is well combined and the cheese is melted.
Add a Layer of Enchilada Sauce: Remove the enchilada sauce mixture from the heat. Then spread ½ cup of the sauce in the bottom of a 9×13-inch baking dish.
Fill the Tortillas: Working with 1 tortilla at a time, fill with ⅓ cup of shredded chicken filling, roll it up tightly, then place it seam-side-down in the baking dish, directly in the layer of sauce.
Assemble the Enchiladas: Repeat this process with the rest of the tortillas and shredded chicken, to make the enchiladas.
Top the Enchiladas: Pour the remaining red sauce over the rolled enchiladas, and sprinkle with the remaining Monterey jack cheese.
Bake the Enchiladas: Place the casserole dish in the oven, and bake the rotisserie chicken enchiladas until the cheese is fully melted and bubbly; about 25-30 minutes. Remove 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.
The secret to good enchiladas is to use quality ingredients and to gently warm up the tortillas to make them more pliable.
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.
these are the perfect weeknight dinner!
YES!
Bookmarking this! Go-to family fave!
Hope you love it!
These are the BEST enchiladas!! A total crowd pleaser! Thanks for sharing!!
So glad you love them 🙂
You just made this so much easier to get on the table with the rotisserie hack! Such cheesy, amazing goodness! Yum!
Love LOVE rotisserie chicken!
Everyone at my house loved this! A new favorite for dinner!
YAY!!!!
It was a huge hit at my house!!
So happy to hear that!
Love enchiladas!!! These look really yummy.
Thanks Sheenam!
when to you add the queso cheese? into the filling with the monterey jack and sour cream???
The recipe ingredients call for 6oz queso fresco cheese crumbled but it doesn’t say when to add it?
You should sprinkle it over top in step 8, I’m sorry!
Confused…the recipe I printed said add quest fresco with sour cream and 2 cups Monterey Jack cheese (step 5) that’s how I’m going to make it tonight!
I made these a couple of weeks ago.
Since there are only 2 of us I poached a boneless, skinless chicken breast with onion powder, garlic powder, and bay leaf. I did make the entire sauce recipe (froze half for later use) and used 4 6-inch corn tortillas. The only item I omitted was the green chilies (we both have sensitive tummies). These were terrific – hubby says it’s a keeper and I quite agree.
That sounds so yummy, Jill! I’m so happy you both loved it so much!