Best Easy Rotisserie Chicken Enchiladas (Quick & Flavorful)

Looking for a quick and easy dinner that’s packed with flavor? These Best Easy Rotisserie Chicken Enchiladas are the perfect solution! Using store-bought rotisserie chicken, you can save time and create a hearty, delicious meal in just about 30 minutes. With layers of tender chicken, enchilada sauce, cheese, and tortillas, these enchiladas are a family favorite that are as satisfying as they are easy to prepare. Perfect for a busy weeknight or a casual dinner party!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Baking

Cuisine: Mexican

Courses: Dinner

Difficulty: Beginner

Cooking Temp: 190 C

Servings: 4

Estimated Cost: 11

Calories: 350 kcal

Best Season: Suitable throughout the year

Description

These Easy Rotisserie Chicken Enchiladas are a quick, no-fuss dinner idea that takes full advantage of the flavors of rotisserie chicken. With minimal prep time, you’ll have these cheesy, saucy enchiladas in no time. The rotisserie chicken provides a savory base, and the enchilada sauce adds a kick of spice. Top with your favorite cheese and bake until bubbling and golden for a satisfying dish everyone will love.

Ingredients

2 cups rotisserie chicken, shredded
8 small flour tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion (optional)
1/2 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Sour cream (optional)

Instructions

1
Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2
Prepare the chicken: Shred the rotisserie chicken into bite-sized pieces. If desired, season with cumin, chili powder, salt, and pepper to enhance the flavor.
3
Assemble the enchiladas: Warm the tortillas slightly in the microwave to make them pliable. Spread a little enchilada sauce on the bottom of the prepared baking dish. Take each tortilla, add some shredded chicken, and top with a spoonful of enchilada sauce. Roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
4
Top with cheese and sauce: Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the shredded cheddar and Monterey Jack cheeses.
5
Bake the enchiladas: Cover the baking dish with foil and bake for 15-20 minutes, or until the cheese is melted and bubbly. For a crispy top, remove the foil during the last 5 minutes of baking.
6
Serve and garnish: Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and a dollop of sour cream if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 8g40%
Cholesterol 55mg19%
Sodium 750mg32%
Potassium 300mg9%
Total Carbohydrate 29g10%
Dietary Fiber 2g8%
Sugars 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage Notes:

Fridge: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Freezer: Enchiladas can be frozen before baking. To freeze, assemble the enchiladas, cover with foil, and place in the freezer. When ready to bake, cook from frozen at 375°F (190°C) for 35-40 minutes.

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