Name: Rotisserie Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups shredded rotisserie chicken; 1 ½ cups shredded Mexican-style cheese, divided (can sub cheddar or other hard cheese that melts well); 1 cup sour cream; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon salt; 1 (10-ounce) can red enchilada sauce, shaken well and divided in half; 1 (4-ounce) can chopped green chiles; 8 medium-sized flour tortillas; Optional garnishes: Chopped cilantro, red onion, sour cream, sliced avocado

These easy Rotisserie Chicken Enchiladas are the ultimate weeknight comfort food, made with juicy shredded chicken, melty cheese, sour cream and your favourite enchilada sauce. A minimal prep recipe that’s sure to become a family favourite!

If you’re looking for more ways to use a rotisserie chicken, try my Chicken Pasta Bake or Chicken Taco Casserole!

Rotisserie Chicken Enchiladas viewed from overhead in a white casserole dish that has a black rim, next to onion and cilantro garnishes and a green linen.

Why you’ll love this recipe

Rotisserie chickens have become a lifeline for me on busy weeknights when we need to get a satisfying dinner on the table quickly. These enchiladas with rotisserie chicken are a go-to meal for my family and I think you’ll love them too because they’re

Quick and easy, making good use of a rotisserie chicken and handful of other simple ingredients. Precooked chicken is such a timesaver!
Crowd-pleasing comfort food with the combination of warm tortillas, melty cheese and a flavourful, creamy sauce. This recipe is loved by kids and adults alike!
Customizable to your taste, as it’s easy to adjust the spice level or add mix-ins like black beans, corn or sautéed veggies.
Amazing for meal prep as you can assemble these they day before and refrigerate until ready to bake.
Delicious as leftovers, reheating beautifully in the microwave. Perfect for an office lunch!

A serving of Rotisserie Chicken Enchiladas on a white rectangular plate, garnished with finely diced red onion, chopped cilantro and a sour cream drizzle.

Ingredients

Here’s what you’ll need to make these easy rotisserie chicken enchiladas. See the recipe card below for full details!

Rotisserie chicken – I find the breast meat is typically enough to provide 3 cups of shredded chicken, but you can also add some of the dark meat if that’s your preference.
Flour tortillas – medium size (about 8 inches diameter). A smaller size won’t fill the casserole dish and a larger size won’t fit.
Red enchilada sauce – your favourite store-bought brand helps these enchiladas come together quickly. You can also use homemade sauce or green enchilada sauce, if you prefer.
Sour cream – to add rich creaminess to the filling.
Shredded cheese – a Mexican blend, cheddar or similar hard cheese.
Chopped green chiles – for subtle heat and slight tanginess.
Seasonings – cumin, chili powder and salt. Leave out or reduce the chili powder if you want to tone down the spice level.

Ingredients needed to make Rotisserie Chicken Enchiladas viewed from overhead on a white marble countertop, with text label overlays.

How to make it

First, mix the enchilada filling in a large bowl: combine the shredded rotisserie chicken, 1 cup of the shredded cheese, sour cream, cumin, chili powder, salt, half the enchilada sauce and the chopped green chiles.

Scoop a few spoonfuls of filling into each of the tortillas, roll it up and place it seam side down in the greased casserole dish.

A five-photo process collage showing the steps to make Rotisserie Chicken Enchiladas.

Pour the remaining enchilada sauce evenly over top of the enchiladas, smoothing it out with a spoon, if necessary. Sprinkle on the remaining cheese.

Bake covered with foil at 375°F for 20 minutes, then remove the foil and bake another 10 minutes until the cheese is nicely melted. Serve with your favourite garnishes.

Tips for Success

Grease the casserole dish to prevent sticking.
Divide the filling evenly among the tortillas, a few spoonfuls each.
Serve with fresh garnishes that will pair nicely with the rich, creaminess of the enchiladas. Some ideas are finely chopped red onion, sliced avocado, chopped fresh cilantro and sliced green onions.
If assembling ahead of time, remove from the refrigerator about 20 minutes before baking to bring it closer to room temperature. This will help to reduce cold spots. Add about 10 minutes of covered baking time to account for the colder temperature of the enchiladas and check the internal temperature with an instant read thermometer (165°F) to be sure they’re heated through.

A serving of Rotisserie Chicken Enchiladas being lifted from a white casserole dish, showing the texture of the melty cheese.

What to serve with rotisserie chicken enchiladas

The enchiladas are rich and cheesy, so we like to serve them with lighter, fresh and colourful side dishes. Some ideas are:

Mexican Street Corn Salad – grilled corn combined with bright flavours in the dressing pair so nicely with this dish.
Guacamole – the cooling, creamy texture offsets the spiciness.
Pico de gallo – adds a juicy freshness to each bite!
This green salad – we adjust the flavour profile of the dressing slightly to pair better with the enchiladas (leave out the Dijon and maple syrup).
Roasted veggies like bell peppers, zucchini and sliced onion.
Cucumber Salad with Lime – for a cooling crunch and burst of citrus.

A closeup of a serving of Rotisserie Chicken Enchiladas with a bite removed to show the sauce and filling.

More easy weeknight recipes

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