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–+ servings
A white baking dish filled with enchiladas surrounded by beers

Rotisserie Chicken Enchiladas

Whip up a restaurant-inspired favorite at home with a quick-fix recipe for Rotisserie Chicken Enchiladas.
4.94 from 33 votes
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 1/2 cup of the prepared sauce to the chicken filling and stir until combined then remove the pan from the heat.
  • Ladle 1/2 cup of the prepared enchilada sauce into the bottom of a 9x13-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.
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