These easy Rotisserie Chicken Enchiladas are packed with tender shredded chicken and smothered in a quick, flavorful homemade red enchilada sauce! It’s the perfect weeknight dinner that brings all the bold, comforting flavors you crave with minimal effort.
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They’re easy, they’re cheesy and they’re about to give your local Mexican restaurant some serious competition. Welcome to the fiesta, Rotisserie Chicken Enchiladas!
This chicken enchilada recipe represents my dream scenario when it comes to recreating a restaurant-inspired favorite: It’s part store-bought (hello, rotisserie chicken!) and part homemade (I see you, DIY enchilada sauce!). Put them together and you have the best of both convenience and flavor.
The secret to ensuring your homemade enchiladas are moist is to dip each tortilla (corn or flour) into the red enchilada sauce before rolling it up with the filling.
And of course a hearty sprinkling of shredded cheese doesn’t hurt either. Chicken enchiladas are all about the beautiful blending of sauce and cheese.
Does making enchilada sauce from scratch intimidate you?
It may seem daunting to whip up this flavor-packed sauce in your home kitchen, but the great news is that all the spices used in the sauce are also used to season the chicken mixture, so your ingredient list is lean and mean.
FOR THE ENCHILADA SAUCE:
- Butter: Adds richness.
- All-purpose flour: Acts as a thickening agent.
- Chicken stock: Provides the base for the sauce and adds flavor.
- Tomato paste: Adds depth of flavor and richness to the sauce.
- Cumin, coriander, oregano and chili powder: These spices are essential for that classic enchilada flavor.
- Chipotles in adobo: For those who love heat, minced chipotles in adobo add a smoky and spicy kick to the sauce. If you prefer a milder sauce, you can omit this ingredient.
- Red wine vinegar: Balances the flavors and adds a subtle tanginess.
FOR THE ENCHILADAS:
- Onion and garlic: These aromatic ingredients provide a flavorful base for the enchilada filling. Make sure to sauté them until softened for the best flavor.
- Oregano, cumin and chili powder: Enhance the flavor of the chicken filling and complement the spices in the enchilada sauce.
- Shredded rotisserie chicken: Using store-bought rotisserie chicken makes these enchiladas quick and easy to prepare. You can also use cooked shredded chicken breast or thigh meat. You’ll need about 3 cups for this recipe.
- Tortillas: Flour or corn tortillas will work but I prefer flour tortillas because they’re usually larger and are less likely to break when stuffing and rolling. For a more authentic Mexican-style enchilada, opt for corn tortillas over flour.
- Shredded cheese: I use a shredded Mexican blend but you could also use cheddar, Monterey Jack or a combo of your favorite cheeses.
See the recipe card for full information on ingredients and quantities.
There are two simple parts to this recipe, making the homemade enchilada sauce and making the enchiladas (a.k.a. stuffing and rolling the tortillas).
How to Make Homemade Enchilada Sauce
- Melt the butter and toast the flour. In a saucepan, melt the butter over medium-high heat. Once the butter has melted, whisk in the flour. Whisk continuously while adding the flour to avoid lumps in the sauce. Cook the mixture for 30 seconds until the flour is golden brown.
- Add the remaining sauce ingredients. Gradually whisk in the chicken stock, tomato paste, cumin, coriander, oregano, chili powder, chipotles in adobo (if using) and red wine vinegar.
- Simmer the sauce for 5 minutes. Season with salt and pepper to taste. Set aside while you prepare the enchiladas.
How to Make Chicken Enchiladas with Rotisserie Chicken
- Prepare the filling. In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the oregano, cumin, chili powder and chopped rotisserie chicken and stir until combined. Add ½ cup of the prepared sauce to the chicken filling and stir until combined then remove the pan from the heat.
- Assemble the enchiladas. Ladle ½ cup of the red enchilada sauce into the bottom of a 9×13-inch baking dish. One by one, dip the tortillas into the homemade enchilada sauce then arrange them on a cutting board. Divide the chicken mixture among the coated tortillas, spooning it into the bottom third of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish, arranging them side by side in a single layer.
- Pour the remaining sauce over the assembled enchiladas, then sprinkle with shredded cheese.
- Bake in a 350°F oven for 10 to 15 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
I finish off my enchiladas with all of my go-to taco toppings, from diced avocado and shredded lettuce to sliced olives and chopped tomatoes.
A dollop of sour cream and a squeeze of fresh lime juice are the final touches atop this surprisingly easy recipe for Rotisserie Chicken Enchiladas, which of course are made even better with a big bowl of chips and homemade guac on the side!
There are so many different fillings for enchiladas beyond shredded chicken! Here are a few ideas to inspire you, plus a few other variations to try:
- Vegetarian enchiladas: Swap out the rotisserie chicken for black beans or sautéed vegetables like bell peppers, onions and zucchini for a delicious meat-free version. I love a mix of black beans with roasted sweet potatoes or butternut squash for a heartier texture and flavor. Spinach, mushrooms, and corn are also great additions for extra variety and nutrition.
- Beef or pork: You can use leftover taco meat, picadillo, ground beef or shredded pork (this carnitas recipe would be delicious!) instead of chicken for a different flavor. Simply cook the meat until it’s browned and cooked through, then follow the rest of the recipe as written.
- Creamier sauce: To make the sauce creamier, add a dollop of sour cream or Greek yogurt to it before pouring it over the enchiladas.
- Gluten-free option: If you need to make this recipe gluten-free, simply use corn tortillas instead of flour tortillas, and make sure to use a gluten-free flour blend for the thickening agent, and that all other ingredients are certified gluten-free.
Wondering what to serve with these easy chicken enchiladas? Any of these Mexican-inspired recipes would be delicious served alongside, or find inspiration with these popular side dishes and desserts for a complete meal:
- Appetizers: Chips with Pineapple Salsa or Creamy Greek Yogurt Guacamole; Guacamole Deviled Eggs would be tasty, too!
- Sides: Elote Corn Salad or Quick Cuban Black Beans
- Drinks: Frozen Sangria or Orange and Mango Margarita
- Dessert: Strawberry Cheesecake Chimichangas or Homemade Churros
Common Questions
Yes! You can prep everything ahead of time and assemble the enchiladas but don’t add the sauce and cheese until right before you are going to bake them. Store the assembled enchiladas covered with foil in the fridge and store the sauce in an airtight container in the fridge, too. Bake as directed but note that you may need to add just a few more minutes to the bake time if baking straight from the fridge.
I’ve never tried freezing the enchiladas so unfortunately, I can’t weigh in on the best method for freezing and reheating them.
The sauce should thicken as it cools. You can also make an additional slurry (cornstarch with water) and whisk that in. That’ll thicken it instantly as long as you then bring the mixture to a rolling boil.
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- Cheesy Taco Pizza
- Strawberry Margarita Popsicles
Ingredients
For the enchilada sauce:
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 3 cups chicken stock
- 2 Tablespoons tomato paste
- 2 teaspoons cumin
- 1 Tablespoon coriander
- 2 teaspoons oregano
- 1 Tablespoon chili powder
- 1 Tablespoon chipotles in adobo, minced (optional, for spice)
- 1 Tablespoon red wine vinegar
For the enchiladas:
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 rotisserie chicken, picked clean and meat roughly chopped (about 3 cups)
- 8 (8-inch) corn or flour tortillas
- 2 cups shredded Mexican blend cheese
Instructions
Make the enchilada sauce:
- Preheat the oven to 350°F.
- Add the butter to a medium saucepan set over medium-high heat. Once the butter has melted, whisk in the flour until it is combined then cook the mixture for 30 seconds until it is slightly toasted.
- Whisk in the chicken stock, tomato paste, cumin, coriander, oregano, chili powder, chipotles in adobo (optional) and red wine vinegar.
- Simmer the sauce for 5 minutes then taste and season it with salt and pepper. Allow the sauce to cool (and thicken) while you prepare the enchiladas.
Make the enchiladas:
- Add the olive oil to a large sauté pan set over medium-high heat then add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.
- Add the oregano, cumin, chili powder and chopped rotisserie chicken and stir until combined.
- Add ½ cup of the prepared sauce to the chicken filling and stir until combined then remove the pan from the heat.
- Ladle ½ cup of the prepared enchilada sauce into the bottom of a 9×13-inch baking dish.
- One by one, dip the tortillas into the prepared enchilada sauce then arrange them on a cutting board. Divide the chicken mixture among the coated tortillas, spooning it into the bottom third of each tortilla. Carefully roll up each tortilla then place it seam side down in the baking dish atop the sauce, arranging the enchiladas side by side in a single layer.
- Pour the remaining sauce atop the enchiladas then top them with the shredded cheese.
- Bake the enchiladas for 10 to 15 minutes, until the cheese is melted, then top them with your choice of toppings, such as avocado, sour cream or olives.
Kelly’s Notes
- Make Ahead: You can prep everything ahead of time and assemble the enchiladas but don’t add the sauce and cheese until right before you are going to bake them. Store the assembled enchiladas covered with foil in the fridge and store the sauce in an airtight container in the fridge, too. Bake as directed but note that you may need to add just a few more minutes to the bake time if baking straight from the fridge.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Hello,
I haven’t tried yet- but I have a question!
Is there a way to make sure they are not soggy? I’ve made different recipes of enchilada in the past in they always come out soggy. I would like it to be more crispy.
Thanks
Hi Hanna! Enchiladas bake in the sauce so the overall texture of the tortillas should be soft but definitely not soggy. This recipe yields the classic enchilada texture and an amazing flavor!
The enchiladas were divine! The homemade sauce was wonderful, so much so that we wanted a bit more. I will increase the recipe by half the next time I make it. YUMMY!
I’m so glad you enjoyed the recipe, Jennifer!
Became my go to recipe. The guy two houses down owns a Mexican restaurant. Visited many times. Their chicken enchiladas don’t hold a candle to your recipe. Still you store bought sauce. But after reading about how delious and easy your sauce is to make. Time to venture out and give the sauce recipe a try.
This recipe was easy to follow and absolutely delicious. Bonus points because I already had all the ingredients in my pantry. How could I go about making this in to a freezer meal?
Hi Kirsten – I’m so happy you enjoyed the recipe! I’ve never tried freezing the enchiladas so unfortunately, I can’t weigh in on the best method for freezing and reheating them. Sorry I can’t be of more help!
This is an exceptional recipe. Followed exactly as written. It is now going into regular rotation.
This has been my go to recipe for a many meals now. Of course it been tweaked a little. But a very solid beginning for the first time chicken enchiladas cook. Easy to understand recipe. With everyday spices in the spice cabinet.
I’m so thrilled you’ve been enjoying the recipe!
Bit Hit for my flavor loving husband, no canned enchilada sauce can compare! Skipped chipotle in adobo (too spicy for me), but replaced 1/2 tsp of chili powder with chipotle chili powder. Now I’ll make the sauce a day ahead, so I can put together a super delicious meal in less than 30 mins. Yum!
Woohoo! I’m so thrilled you and your husband enjoyed the recipe, Liz!
WINNER! It is deliciousness! I found it easy to prepare so I’m not sure why some commented it took too long. The longest part was taking apart the chicken but that’s par for the course. We all loved this dish, Served with spicy black beans. Thank you Kelly!
You are so welcome, Bethany! I’m thrilled you enjoyed the recipe!
Wow!! These are amazing! Our grandsons ages 6 and 13 were here for supper and there was nothing left over. I had to stop the 13 year old from licking the baking dish!
Thanks for a fabulous recipe!
This is what I love to read, Caroline! I’m so thrilled your grandsons enjoyed the enchiladas!
So good and really easy! I’m keeping this one :)
I’m so happy you enjoyed the recipe, Colleen!
Great recipe!! I have made it several times, just added a few extra ingredient to the filling like corn and pickles jalapeños to the filling. Definitely a family favorite and I love using premade chicken!! Thank you
I’m so thrilled you’ve been enjoying the recipe, Dee!
This was a pleasant variation of the traditional enchiladas we usually always have, I’ll be saving this one and making them again!
I’m so glad you enjoyed the recipe, Sherri!