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Do you LOVE chicken enchiladas? Get ready for gooey, cheesy goodness with my Rotisserie Chicken Enchiladas!
I’m talking soft tortillas stuffed with shredded rotisserie chicken, swimming in homemade enchilada sauce, and topped with melty cheese that’s irresistible. Add Rotisserie Chicken Enchiladas to your regular rotation!
I love a good rotisserie chicken. Sometimes it’s nice to just go buy a ready-made chicken, you know? Then again, sometimes I think it needs a little something extra.
These enchiladas make me want to do a little salsa-dance. Bring on the flavor!
This recipe is your ticket to a busy weeknight win or a family favorite fiesta. And, in enchilada fashion, there are all kinds of ways to change things up. Add in your favorite flavors.
The homemade sauce is a game-changer. None of that store-bought enchilada sauce nonsense! It also comes together faster than you can say “taco Tuesday.”
The hardest part is waiting till it’s done cooking. All that lovely aroma coming from the oven is like heaven, I tell you.
Grab your baking dish, and let’s roll—literally—into this delicious Rotisserie Chicken Enchiladas!
Some of our other favorite chicken recipes we have on our site include: Copycat Southwest Egg Rolls Recipe, Chipotle Crockpot Pulled Chicken Tacos, and Copycat Chili’s Chicken Enchilada Soup.
WHY THIS RECIPE WORKS:
- Rotisserie Shortcut – Shredded rotisserie chicken saves you time—no wrestling with raw chicken breast here!
- Saucy Goodness – Homemade enchilada sauce beats the can of enchilada sauce every time, and it’s a cinch to make.
- Cheesy Bliss – That melty cheese topping is the best part—it’s like a warm blanket for your tortillas!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
For the enchilada sauce:
- Unsalted butter
- Cornstarch
- Chili powder
- Granulated sugar
- Ground cumin
- Dried oregano
- Chicken stock
- Tomato sauce
For the filling:
- Shredded rotisserie chicken
- Shredded colby jack cheese
- Sour cream
For assembly:
- Soft taco sized tortillas
- Shredded colby jack cheese
- Toppings of your choice
HOW TO MAKE ROTISSERIE CHICKEN ENCHILADAS:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.
- In a medium-sized sauce pot, melt the butter over medium heat.
- Whisk in the cornstarch, chili powder, sugar, cumin, and oregano, cook for 1 minute.
- Slowly stream in the chicken stock while whisking to avoid lumps.
- Whisk in tomato sauce.
- Bring to a simmer, whisking occasionally until thickened, about 5 minutes.
- Add ⅓ of the enchilada sauce to the bottom of the baking dish.
- Stir the rotisserie chicken, cheese, and sour cream in a large bowl.
- Lay a tortilla out on a clean work surface, place 1/10 of the filling in the tortilla, and roll it up tightly.
- Place it in the baking dish and repeat with the remaining tortillas and filling. It will be a tight fit, but all 10 will make it into the pan.
- Pour the remaining sauce on top, followed by the shredded cheese.
- Cover with nonstick foil or spray a piece of foil with cooking spray and place on top.
- Bake for 30 minutes. Uncover and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Allow the enchiladas to sit in the baking dish for 10 minutes to set up before serving with toppings of your choice.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A STORE-BOUGHT SAUCE?
Sure thing!
If you’re short on time, grab some store-bought enchilada sauce from the grocery store.
It won’t be as awesome as homemade red enchilada sauce, but it’ll still work—just pour and go!
CAN THIS BE MADE AHEAD?
You bet! Assemble these bad boys, cover them with plastic wrap, and chill them in the fridge for up to a day.
Bake when you’re ready—perfect for meal prep or when you’re too busy dodging life’s curveballs!
ANY ADDITIONS?
Want to turn your enchiladas into a party? Toss in or top with these goodies:
- Fresh cilantro—because everything’s better with green stuff!
- A dollop of sour cream for extra creamy vibes
- Black beans for a sneaky protein punch
- Pico de gallo to make it fancy and fresh
- Green chiles for a spicy kick
- Sliced green onion for a pop of color
- Tortilla chips crumbled on top for crunch
- Bell peppers mixed into the filling
- A drizzle of salsa verde chicken enchiladas sauce
- Extra shredded cheese—because cheese melts are life!
ANY SUBSTITUTIONS?
Shake things up with these swaps:
- Use flour tortillas instead of soft taco ones—same roll, different vibe!
- Swap colby jack with pepper jack for a spicy twist.
- Try cream cheese instead of sour cream in the filling—super creamy chicken enchiladas!
- Use chicken broth instead of chicken stock—works just as well.
- Go with corn tortillas if you’re feeling the Mexican food spirit.
- Replace homemade sauce with green enchilada sauce for a zesty change.
HOW TO STORE:
Refrigerator
Stuff leftovers in an airtight container or cover your baking dish with plastic wrap.
They’ll stay tasty in the fridge for up to 4 days—great for sneaking a midnight snack!
Freezer
Wrap enchiladas in foil, then pop them in a freezer bag.
They’ll keep for up to 3 months—thaw in the fridge and reheat for an easy rotisserie chicken enchiladas recipe redo!
DANA’S TIPS AND TRICKS:
- Shred Smart – Pull that rotisserie chicken apart with two forks—it’s faster than a cheetah on roller skates!
- Sauce It Up – Whisk that homemade enchilada sauce on medium heat so it’s smooth, not lumpy like my dance moves.
- Roll Tight – Tuck those tortillas seam side down so they don’t unravel like a bad secret.
- Cheese Check – Spread pre-shredded cheese evenly, or you’ll have a cheesy landslide!
- Foil Hack – Spray it with cooking spray so it doesn’t stick to the cheese like glue.
- Rest Easy – Let them sit after baking—10 minutes keeps the filling from running away like a scared taco!
There you go, amigos—Rotisserie Chicken Enchiladas that are cheesy, saucy, and just plain tasty!
This easy chicken enchiladas recipe is perfect for a quick dinner or a fun family night.
Roll ‘em up, bake ‘em, and dig in—you’ll love every bite!
If you like this recipe, you might also like:
Best Rotisserie Chicken Enchiladas Recipe
Ingredients
For the enchilada sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons cornstarch
- 2 tablespoons chili powder
- 2 teaspoons granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken stock
- 8 ounce can tomato sauce
For the filling:
- 3 cups shredded rotisserie chicken
- 8 ounces shredded colby jack cheese
- 1/2 cup sour cream
For assembly:
- 10 soft taco sized tortillas
- 8 ounces shredded colby jack cheese
- toppings of your choice
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.
- In a medium-sized sauce pot, melt the butter over medium heat.3 tablespoons unsalted butter
- Whisk in the cornstarch, chili powder, sugar, cumin, and oregano, cook for 1 minute.3 tablespoons cornstarch, 2 tablespoons chili powder, 2 teaspoons granulated sugar, 1 teaspoon ground cumin, 1 teaspoon dried oregano
- Slowly stream in the chicken stock while whisking to avoid lumps.2 cups chicken stock
- Whisk in tomato sauce.8 ounce can tomato sauce
- Bring to a simmer, whisking occasionally until thickened, about 5 minutes.
- Add ⅓ of the enchilada sauce to the bottom of the baking dish.
- Stir the rotisserie chicken, cheese, and sour cream in a large bowl.3 cups shredded rotisserie chicken, 8 ounces shredded colby jack cheese, 1/2 cup sour cream
- Lay a tortilla out on a clean work surface, place 1/10 of the filling in the tortilla, and roll it up tightly.10 soft taco sized tortillas
- Place it in the baking dish and repeat with the remaining tortillas and filling. It will be a tight fit, but all 10 will make it into the pan.
- Pour the remaining sauce on top, followed by the shredded cheese.8 ounces shredded colby jack cheese
- Cover with nonstick foil or spray a piece of foil with cooking spray and place on top.
- Bake for 30 minutes. Uncover and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Allow the enchiladas to sit in the baking dish for 10 minutes to set up before serving with toppings of your choice.toppings of your choice
Notes
- Shred Smart – Pull that rotisserie chicken apart with two forks—it’s faster than a cheetah on roller skates!
- Sauce It Up – Whisk that homemade enchilada sauce on medium heat so it’s smooth, not lumpy like my dance moves.
- Roll Tight – Tuck those tortillas seam side down so they don’t unravel like a bad secret.
- Cheese Check – Spread pre-shredded cheese evenly, or you’ll have a cheesy landslide!
- Foil Hack – Spray it with cooking spray so it doesn’t stick to the cheese like glue.
- Rest Easy – Let them sit after baking—10 minutes keeps the filling from running away like a scared taco!
Nutrition
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