These Easy Chicken Enchiladas are made with shredded rotisserie chicken for a hearty and flavorful meal. Shredded Chicken Enchiladas are cheesy, creamy and delicious, and the enchilada sauce is to die for! A perfect dish to feed a crowd on a busy weeknight!
Shredded Chicken Enchiladas
Enjoy these shredded chicken enchiladas as a fresh take on a classic with a creamy filling, upgraded enchilada sauce, and, naturally, lots and lots of cheese.
These enchiladas are filled with a rich and creamy mixture of onions, peppers, shredded rotisserie chicken, sour cream, cheese, and spices. It’s ooey and gooey and most important – easy.
How to make Chicken Enchiladas – step by step
Below we have step by step photos for making these easy chicken enchiladas. You can always get creative and add your favorite ingredients! This is a great base recipe for simple Mexican night at home any day of the week.
Be sure to see the recipe card below for the full ingredients and instructions.
- Preheat oven to 350°F.
- In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
- In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.
- Stir in the full can of diced green chilies, cumin, and chili powder and chicken.
- Turn off the heat and add sour cream and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.
- Remove enchilada sauce from heat. Spread 1/2 cup of sauce in the bottom of an 8 ½ by 11-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.
- Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.
Homemade Enchilada Sauce
The sauce in these shredded chicken enchiladas is so good!! With very little work, take a simple canned enchilada sauce and make it taste rich and homemade. First, make a roux by melting butter and mixing in flour.
This base will stabilize the enchilada sauce to make it the perfect consistency to coat every inch of tortilla.
The best chicken enchilada recipe – made with rotisserie chicken
The grab-and-go rotisserie chickens are a great option for these shredded chicken enchiladas. First, it’s a practical choice because you don’t have to do any cooking (hallelujah!) the chicken is perfectly cooked before you get into your kitchen. Second, rotisserie chickens are economical!
Did you know that a cooked rotisserie chicken is only 75% the cost of an uncooked whole chicken at most mass grocery stores? That’s wild! A rotisserie chicken easily feeds 4 adults, and by turning that chicken into a crowd-pleasing meal like rotisserie chicken enchiladas, you are getting the best deal out there.
Easy Shredded Chicken Enchiladas
By taking a few short cuts you can make the most delicious Mexican meal in less than an hour! 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.
Perfectly Pliable Tortillas
If your tortillas are too hard to roll, pop them in the microwave for a few seconds. Always does the trick!
Top tips for making Shredded Easy Chicken Enchiladas
- Be sure to use rotisserie chicken for ease!
- Don’t overfill the tortillas, and roll the tightly.
- Make sure each tortilla has the same amount of filling!
- Left overs (if there are any!) can be stored in the refrigerator for 1-2 days and reheated until piping hot.
Check out these other delicious Mexican Chicken Recipes
- Sour Cream Chicken Enchiladas
- White Chicken Enchiladas
- Baked Salsa Chicken
- Crockpot Salsa Chicken
- Best Chicken Fajitas
- Chicken Tamale Casserole
- Chicken Tinga
- Chicken Taco Salad
- Chicken Mole
- Fiesta Lime Chicken
If you have tried this Shredded Chicken Enchiladas recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Easy Chicken Enchiladas Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 10 oz can red enchilada sauce
- 1 cup chicken broth
- 1 tablespoon canola oil
- 2 yellow onions diced
- 4 oz can diced green chiles
- 3 cups rotisserie chicken shredded (about ½ rotisserie chicken)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 oz queso fresco crumbled
- 1 cup sour cream
- 16 oz Monterey Jack shredded and divided
- 8 large flour tortillas
- ¼ cup cilantro chopped
Instructions
- Preheat oven to 350°F.
- In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
- In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.
- Stir in the full can of diced green chilies, cumin, and chili powder and chicken.
- Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.
- Remove enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of an 9×13-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.
- Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.
Rachael Yerkes says
these are the perfect weeknight dinner!
Becky Hardin says
YES!
Courtney says
Bookmarking this! Go-to family fave!
Becky Hardin says
Hope you love it!
Chelsea says
These are the BEST enchiladas!! A total crowd pleaser! Thanks for sharing!!
Becky Hardin says
So glad you love them 🙂
Jen says
You just made this so much easier to get on the table with the rotisserie hack! Such cheesy, amazing goodness! Yum!
Becky Hardin says
Love LOVE rotisserie chicken!
Antonia says
Everyone at my house loved this! A new favorite for dinner!
Becky Hardin says
YAY!!!!
Toni says
It was a huge hit at my house!!
Becky Hardin says
So happy to hear that!
sheenam @ thetwincookingproject says
Love enchiladas!!! These look really yummy.
Becky Hardin says
Thanks Sheenam!
Beth says
when to you add the queso cheese? into the filling with the monterey jack and sour cream???
Tammy says
The recipe ingredients call for 6oz queso fresco cheese crumbled but it doesn’t say when to add it?
Becky Hardin says
You should sprinkle it over top in step 8, I’m sorry!
PJ says
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!
Jill Sable says
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.
Becky Hardin says
That sounds so yummy, Jill! I’m so happy you both loved it so much!