Best Rotisserie Chicken Enchiladas Recipe

Do you LOVE chicken enchiladas? Get ready for gooey, cheesy goodness with my Rotisserie Chicken Enchiladas!

Course Main Course

Cuisine American

Keyword Rotisserie Chicken Enchiladas

Prep Time 15

Cook Time 40

Servings enchiladas

Calories 434kcal

Author Dana DeVolk

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:

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