You are going to LOVE these rotisserie chicken enchiladas! Perfect for busy families, this flavorful dish comes together in just a few quick steps so you can get dinner on the table in no time.

This recipe is great for meal prep, freezing, and using up leftover rotisserie chicken! It’s sure to be a family favorite.

Why We Love Rotisserie Chicken Enchiladas

Prep Ahead of Time: You can prep this meal ahead of time. After assembling the enchiladas in your baking dish, wrap tightly with foil and place in the fridge. When you’re ready to bake, add your enchilada sauce and cheese (if you haven’t already) before popping your dish in the oven!
Freezer Friendly: These enchiladas freeze really well! I don’t bake mine ahead of time. Just assemble your enchiladas in an air tight container or foil pan and wrap tightly with aluminum foil. Store in the freezer for up to 3 months. When you’re ready to eat, let enchiladas thaw in the fridge overnight and bake according to directions.
- HOT TIP: double the recipe so you can enjoy one pan tonight and have one ready for a future night!

Rotisserie Chicken Enchiladas Ingredients & Shortcuts

These enchiladas are made with only a handful of simple ingredients.

Cooked Shredded Rotisserie Chicken: I love buying the cooked and pre-shredded rotisserie chicken from the grocery store. Saves so much time not having to shred it yourself and it’s the same price.
Enchilada Sauce: If you have extra time, feel free to make your own, otherwise a can from the store works perfect! I really like the Siete Red Enchilada Sauce. You can also use green or white enchilada sauce if that’s your preference.
Tortillas: You can use any type of tortillas for this recipe — corn or flour. However, I highly recommend using ready-to-cook tortillas as they are more pliable and easier to work with — and I think they are tastier. I use Tortilla Land uncooked tortillas for my family and Siete Grain-Free Tortillas for me. Get the burrito size!
Shredded Cheese: I usually use Pepper Jack or a Mexican-blend of cheese for these enchiladas, but use whichever cheese is your favorite!
- HOT TIP: If you have a few extra minutes to spare, I highly recommend buying a block of cheese and grating it yourself. The difference in taste is HUGE and there are less added ingredients and preservatives in the blocks. This is the rotary cheese grater I use and love.
Diced Green Chilis
Sour Cream
Taco Seasoning: You can use a store-bought packet or make your own with my favorite seasoning recipe!

*Get the burrito size if you can find them! They are easier to stuff than the soft taco size!*

Rotisserie Chicken Enchiladas

You are going to LOVE these rotisserie chicken enchiladas! Perfect for busy families, this flavorful dish comes together in just a few quick steps so you can get dinner on the table in no time. This recipe is great for meal prep, freezing, and using up leftover rotisserie chicken! It’s sure to be a family favorite.

Ingredients

1.5 lbs cooked shredded rotisserie chicken
2 cups enchilada sauce
2 cups shredded Mexican cheese
1 cup sour cream
4 oz can diced green chilis
1-2 tablespoons taco seasoning
8 corn or flour tortillas
Toppings: shredded lettuce, crumbled cotija cheese, cilantro, sour cream, diced onions, avocado

Instructions

1. In a large bowl, mix together by hand chicken, sour cream, diced green chilis, and taco seasoning.

2. Warm your tortillas so they are more pliable.

3. Assemble the enchiladas by adding 1/2 cup of the chicken mixture to the tortilla. Roll it tightly and place it seam side down in your dish.

4. Pour enchilada sauce over your tortillas, sprinkle with cheese, then bake for 20 minutes at 350 degrees or until cheese is bubbly.

5. Serve with your favorite toppings.

Notes

Cooked Shredded Rotisserie Chicken: I love buying the cooked and pre-shredded rotisserie chicken from the grocery store. Saves so much time not having to shred it yourself and it’s the same price.
Enchilada Sauce: If you have extra time, feel free to make your own, otherwise a can from the store works perfect! I really like the Siete Red Enchilada Sauce. You can also use green or white enchilada sauce if that’s your preference.
Tortillas: You can use any type of tortillas for this recipe — corn or flour. However, I highly recommend using ready-to-cook tortillas as they are more pliable and easier to work with — and I think they are tastier. I use Tortilla Land uncooked tortillas for my family and Siete Grain-Free Tortillas for me. Get the burrito size!
Shredded Cheese: I usually use Pepper Jack or a Mexican-blend of cheese for these enchiladas, but use whichever cheese is your favorite!
HOT TIP: If you have a few extra minutes to spare, I highly recommend buying a block of cheese and grating it yourself. The difference in taste is HUGE and there are less added ingredients and preservatives in the blocks. This is the rotary cheese grater I use and love.
Taco Seasoning: You can use a store-bought packet or make your own with my favorite seasoning recipe!

Prep Ahead of Time: You can prep this meal ahead of time. After assembling the enchiladas in your baking dish, wrap tightly with foil and place in the fridge. When you’re ready to bake, add your enchilada sauce and cheese (if you haven’t already) before popping your dish in the oven!
Freezer Friendly: These enchiladas freeze really well! I don’t bake mine ahead of time. Just assemble your enchiladas in an air tight container or foil pan and wrap tightly with aluminum foil. Store in the freezer for up to 3 months. When you’re ready to eat, let enchiladas thaw in the fridge overnight and bake according to directions.

HOT TIP: double the recipe so you can enjoy one pan tonight and have one ready for a future night!

Rotisserie Chicken Enchiladas

Why We Love Rotisserie Chicken Enchiladas

Rotisserie Chicken Enchiladas Ingredients & Shortcuts