Rotisserie Chicken Enchiladas

from 33 votes

Bake up big, cheesy flavor with a tried and tested recipe for Rotisserie Chicken Enchiladas starring quick-fix homemade enchilada sauce.

Rotisserie chicken enchiladas topped with shredded lettuce, black olives, diced tomatoes and avocado in a white baking dish.

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 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 enchiladas are moist is to dip each tortilla (corn or flour) into the prepared sauce before rolling it up with the filling.

And of course a hearty sprinkling of shredded cheese doesn’t hurt either. Enchiladas are all about the beautiful blending of sauce and cheese.

Ingredients

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.

Various sizes of glass bowls containing ingredients to make rotisserie chicken enchiladas, including butter, flour, chicken stock, chipotles in adobo, tomato pasta, spices, red wine vinegar, onion, minced garlic, rotisserie chicken, shredded cheese and tortillas.

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.
  • 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).

Start with the Best Homemade Enchilada Sauce

  1. 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. 
  2. 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. 
  3. Simmer the sauce for 5 minutes. Season with salt and pepper to taste. Set aside while you prepare the enchiladas.
Homemade enchilada sauce covering a spatula above a sauté pan with more sauce.

Now, Make the Enchiladas with Rotisserie Chicken

  1. 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.
  1. Assemble the enchiladas. 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. 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.
  1. 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!

Variations

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.

Serving Suggestions

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:

Common Questions

Can I make these enchiladas ahead of time?

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. 

Can I freeze leftover enchiladas?

I’ve never tried freezing the enchiladas so unfortunately, I can’t weigh in on the best method for freezing and reheating them.

My sauce seems thin, how can I thicken it?

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.

Easy chicken enchiladas made with rotisserie chicken and homemade enchilada sauce topped with shredded lettuce, diced avocado and tomatoes, and black olives.

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Main Course

Rotisserie Chicken Enchiladas

Whip up a restaurant-inspired favorite at home with a quick-fix recipe for Rotisserie Chicken Enchiladas.
Author: Kelly Senyei
4.94 from 33 votes
Rotisserie chicken enchiladas topped with shredded lettuce, black olives, diced tomatoes and avocado in a white baking dish.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings

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!

Nutrition

Calories: 472kcal, Carbohydrates: 22g, Protein: 20g, Fat: 35g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 815mg, Potassium: 510mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1911IU, Vitamin C: 8mg, Calcium: 448mg, Iron: 4mg

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Comments

  1. 5 stars
    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

    1. 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!

      1. 5 stars
        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!

  2. 5 stars
    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.

  3. 5 stars
    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?

    1. 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!

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 5 stars
    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!

  8. 5 stars
    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

  9. 5 stars
    This was a pleasant variation of the traditional enchiladas we usually always have, I’ll be saving this one and making them again!

  10. 4 stars
    My husband said these were about as good as the ones we get from our favorite restaurant. My son made sounds of delight when he started chewing his first bite. I would love to give these a five star rating but the fact that they took so long to make has me at four stars. My guys are gluten free so I have to use corn tortillas. Simply dipping them in the sauce did not keep them from breaking apart. So I had to heat some oil in a pan and cook each of them a little on each side in the oil THEN dip them in the sauce to make them. Plus, they’re small – like 6″ diameter small – so I had to use more than the recipe calls for and that added time too.
    The taste is there but between the time of removing the chicken from the bones and then dicing it and the added time of the tortillas, it took me about 2 hours total to get food on the table and that for a week night is just too much time. So I will make these again, but only on a weekend.

  11. 5 stars
    It took a bit longer than started, staying from scratch without cutting onions and garlic and not having the chicken apart yet. It was great!! Hard to stop at one serving, but very filling. Put brown rice (leftover) as a base and it was so good!

    1. 5 stars
      i love this recipe so much and my husband does too. tonight i’m making it and my sauce is a little thin..what’s the best way to thicken it up? thank you so much!

      1. Hi Bette! 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.

  12. Absolutely delicious. The depth of flavors, the heat from the chipotle adobo. YUM! I also will not be buying canned enchilada sauce again. So flavorful! Thank you♥️

  13. 5 stars
    I had intended to make an easy dinner of chicken enchiladas using rotisserie chicken and canned enchilada sauce. While prepping for the meal I realized that I did not have any canned enchilada sauce so I found this recipe and decided to give it a try. Not only is it easy but it is SO delicious!! Likely I will never use canned enchilada sauce again!

  14. 5 stars
    This is a FABULOUS recipe. Easy, flavourful, adaptable, awesome. My whole family loves enchiladas and this has become my go-to recipe. We like all the add-ons too! Avocado, olives, sour cream and salsa! So yummy. Delicious.

      1. 5 stars
        This is the most wonderful enchilada recipe. I have made it several times and my husband and I like it more each time. When I first saw the enchilada sauce recipe was included I thought maybe it was really a lot of work but it is so easy! Much tastier then the canned enchilada sauce from the store. Thanks so much for posting this recipe!

      2. This is what I love to read, Denise! I’m so happy you and your husband have been enjoying the recipe!

  15. 5 stars
    Wow, I was so impressed with this recipe. I read it through and checked my pantry and fridge, and I had everything except the cheese! I will never be intimidated by homemade enchilada sauce again. I consider you my guru now.

  16. 5 stars
    I love this recipe ROAST CHICKEN ENCHILADAS, OMG this recipe is amazing. I made it the other night, I will be honest I was very nervous making it as I was under pressure to hurry and get dinner on the table. But, let me tell
    You it was a piece of cake after I had it done. The recipe for the enchilada sauce was so easy to make. I just
    Left out the coriander because I didn’t have any. It still came out fantastic. I had enough chicken left over to feed
    My neighbors and us for another night which is tonight because it is just my husband & me. Well let me tell you
    I was sitting their in anticipation waiting for my husband to taste it. He took one bite and turned to me and said
    What did you do? I looked at him and said why? He said this is fantastic this is the best you have ever made. I forgot
    To tell him it was a new recipe and I made the enchilada sauce from scratch. He then said you better keep this recipe and make it this way from now on. And I totally agree. My suggestion is read over the recipe twice and take
    Your time making it and you will enjoy this for life. Thank you “JUST FOR TASTE”. I can’t wait to try your other recipes.

    1. This is what I love to read! I’m so thrilled you and your husband enjoyed the recipe, Robin! Welcome to Just a Taste :)

    1. Hi Ann! I looked at the estimated nutritional info and realized it wasn’t calculating correctly for this recipe. I just updated it to more accurately calculate the nutritional value for one serving but you may need to clear your cache to see the updated info. Thank you!

  17. 5 stars
    I have made this recipe several times. My husband and I absolutely love it. I would never have thought about making enchilada sauce from scratch but it is so easy and good. Thanks so much for posting this recipe!

      1. 5 stars
        We loved this recipe! It was not done in 30 mins however as there are a lot of spices to gather and add, but it was well worth the extra time! We used leftover whole roasted chicken, that was basted with herbs and butter. We just stripped all the meat from the bones and had more than enough leftover chicken to make this dish. Do not hesitate to use any leftover chicken, pork or beef. We also added in a Teaspoon of cinnamon to the sauce to give it more of an “authentic” flavor. It wasn’t overpowering, but you could taste the cinnamon in subtle ways. We also used flour tortillas, my family doesn’t like corn ones. We didn’t have 8”, we had the small fajita size flour tortillas and I was worried they would be too small, but they weren’t. We packed a little into the shells (we did this on a sheet pan so the sauce didn’t spill on countertop using cutting board) and tucked the sides in, rolled them over and ended up with small stuffed tortillas. We had a glass lasagna pan and could fit 12 of these in it, 2 rows of 6. I knew they were little, but even my husband had a hard time eating 2 after putting the “fixings” on the top. We decided not put the fixings on the top of entire dish too, knowing our family of 4 wouldn’t eat all 12 in one sitting. We decided to make plates w 2 each, put the fixings on each plate over them so the tortillas in the dish could be saved as leftovers. We ended up with leftovers from our “leftovers”! But they quickly disappeared! You will enjoy this dish, I say MAKE, but use what you have on hand, this is something very versatile! Enjoy!

      2. Love, love, LOVE reading this, Melissa! I’m so thrilled your family enjoyed the recipe!

  18. 5 stars
    This is an amazing recipe. While I am not a professional cook I have been cooking for over 50 and consider myself a foodie. This recipe is easy but has taken me longer than 30 minutes of prep time. For the three times I have made it so far it has taken me close to an hour of prep time. There are quite a few spices. However this makes your kitchen and home smell wonderful. I also like to have this for breakfast with a couple of fried eggs on top. Yum!!! I do a low carb version using low carb burritos and it comes out perfect! Thank you for sharing this recipe. Try it; you will love it!

    1. Love the idea of adding a fried egg on top for breakfast! I’m so thrilled you’ve been enjoying the recipe, Tom!

  19. 5 stars
    These were amazing! My 10yr old shed a tear and said this was heavenly. Thank you for a wonderful, easy recipe. Next time I’m going to try fresh tortillas, can’t wait! This is officially in my rotation.

  20. 5 stars
    Love it. Sauce makes the difference here. Only issue I had was breaking all my tortillas when rolling up. Not as aesthetically pleasing as your photo but still tasty.

  21. 4 stars
    I love this recipe and have made it several times but I have a gripe. Why does it call for 8 inch tortillas (corn or flour) when corn tortillas don’t come in 8 inch size? That leaves you having to figure out how many tortillas you really need in the 6 inch size and sadly, the small packs are 8 count. So I need to buy two packs. I just went with one pack and will end up with leftover filling.

    1. Hi Steve – All major tortilla brands make 8-inch flour tortillas, including the most popular brand, Mission. Check the tortilla section of your local grocery store! Enjoy!

  22. 5 stars
    This was delicious! Everyone should absolutely try it. I saw your make ahead thoughts but what about freezing? I would like to do a double batch and I’m looking for ideas on how to freeze and prep this. Thank you!!

    1. Hi Sarah! 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!

  23. this sounds delicious! Do you think you could make ahead and bake the next day, and/or reheat? Back to school time and need to prep ahead.

    1. Hi Emily! 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. And you may need to add just a few more minutes to the bake time if baking straight from the fridge. :)

  24. 5 stars
    This is the best enchilada sauce I’ve ever had! The recipe was so easy and full of flavor. Will definitely make it again.

  25. 5 stars
    Insanely easy and so good! I don’t like working with corn tortillas because I can only find small ones but dipping them in the sauce first made them more pliable. I did both corn and flour tortillas.

    1. 5 stars
      I’ve made this recipe twice now and it’s my new favorite meal. The enchilada sauce is the best and so easy to make!!!!! Thank you for sharing this recipe.

      1. You are so welcome, Karen! I’m thrilled you’ve been enjoying the recipe!