Bring the bold, classic flavors of your favorite Mexican restaurant right into your kitchen with these Shredded Rotisserie Chicken Enchiladas—quick, easy, and oh-so-delicious! Using a rotisserie chicken makes this dish come together fast, while a homemade red enchilada sauce takes the flavor to the next level.
London’s tip to make it a winner: Toast those tortillas! It helps them hold up to the heavy sauce and fillings. Also, a hint of salsa in the chicken filling gives them the best flavor.
Growing up in a small town overflowing with Tex-Mex spots, I always ordered the same thing no matter where we went: Cheesy Shredded Rotisserie Chicken Enchiladas. This recipe is about as close to that classic as I could get, with tender shredded chicken and ooey-gooey cheese, all doused in a warmly spiced sauce made simply with pantry staples.
Whether you’re serving it for a cozy family dinner, meal prepping for the week, or impressing guests at a gathering, this recipe is guaranteed to become a go-to favorite. Plus, it’s super versatile—easily customize the filling, spice level, or sauce to suit your taste.
The One “Con” of this Dish
I know the enchilada sauce ingredient list looks long at first glance, but hear me out—it’s totally worth it! Most, if not all, of the ingredients are pantry staples you probably already have on hand. While it takes a little time to make, the flavor it brings to the dish is unmatched. Plus, you can prep the sauce ahead of time and store it in the refrigerator for up to 5 days, making it even easier when you’re ready to assemble the enchiladas.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Tortillas: Corn tortillas are best for enchiladas, as they soften beautifully and soak up the sauce without becoming gummy. Opt for white or yellow corn tortillas between 6-8 inches. Favorite brands include Guerrero and El Milagro.
- Chicken: Rotisserie chicken is a quick and easy option, but you can also use homemade shredded chicken, like this Instant Pot Shredded Chicken.
- Cheese: Sharp cheddar, Monterey Jack, or a Mexican blend are great choices. For dairy-free options, use a plant-based cheese, keeping in mind it won’t melt quite the same.
- Salsa: Adding salsa to the filling infuses it with flavor and moisture. Choose mild or medium salsa based on your heat preference, or use leftover Fresh Homemade Salsa or Roasted Salsa, if available.
- Coconut Oil (or Substitute): This is absolute MAGIC when making enchiladas. Not only does it help to soften up the tortillas so they are pliable when rolling, but it also gives them a unique taste and flavor. You can also use olive or vegetable oil or melted butter if you don’t have coconut oil on hand.
- Red Enchilada Sauce: Homemade is the way to go for the richest, boldest flavor! Our quick and easy Red Enchilada Sauce, made with pantry staples like chili powder, cumin, and tomato paste, takes only 20 minutes to prepare. Store-bought sauce is also a convenient alternative if you’re pressed for time.
How to Make Rotisserie Chicken Enchiladas
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Shred the chicken. Warm chicken is much easier to shred, so if you’re using a rotisserie chicken, shred it as soon as you get home. One rotisserie chicken yields about 4 cups of shredded meat—just the right amount for this recipe. Use two forks or your hands, whichever you prefer, to pull the chicken apart.
- Prep the tortillas. To prepare the tortillas, heat 1 tablespoon of coconut oil in a large skillet over medium-low heat. Working in batches, add 3-4 tortillas at a time and cook each side for 30-60 seconds. Remove the tortillas to a paper towel-lined plate to drain any excess oil. Lightly frying the tortillas softens them, making them easier to roll, and creates a barrier to prevent the sauce from soaking in too much and making them soggy.
- Fill the tortillas: Fill each tortilla with 2-3 tablespoons of shredded chicken, 2 tablespoons of cheese, and ½ tablespoon of salsa. Roll them up to form a tight taco.
- Add enchiladas to baking dish: Pour ½ cup of enchilada sauce into a 13 x 9-inch casserole dish that has been sprayed with non-stick cooking spray. Place the enchilada seam-side down into the baking dish. Depending on the size of your pan, you may need two to fit all of the enchiladas.
- Add sauce and cheese: Pour the remaining sauce over the tops of the filled tortillas and spread it out. Top the enchiladas with the rest of the shredded cheese. Cover the pan tightly with foil to prevent burning.
- Bake enchiladas in the oven: Bake in a 375°F oven for 20-25 minutes. During the last 5 minutes, remove the foil so the cheese and edges can crisp up.
Optional Toppings for Enchiladas
These cheesy chicken enchiladas are already bursting with delicious and authentic Mexican flavors. However, you can always take them over the top by topping them with:
If you would like a few side dish ideas for enchiladas, you might like this Instant Pot Mexican Rice or this Mexican Street Corn Salad. Or, serve with black beans.
FAQs
Yes, you can substitute flour tortillas if you prefer. Just note that they tend to absorb more sauce, so they may become softer after baking.
Lightly frying the tortillas creates a barrier to prevent the sauce from soaking in too much. Also, avoid overfilling the tortillas, and bake just until heated through.
Absolutely! Simply prep the enchiladas until they are covered in enchilada sauce and cheese. Store them in the refrigerator for up to 24 hours in advance. When ready to cook, set them at room temperature for at least 30 minutes before baking and cook according to the directions.
What sides to serve with enchiladas?
Serve these Shredded Chicken Enchiladas with any of these delicious sides:
More Mexican Recipes
If you love enchiladas, add one of these meals to your next menu:
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For the Enchilada Sauce: Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. Heat the avocado oil in a medium saucepan over medium heat. Once hot, add the flour and chili powder mixture. Whisk for 2 minutes, or until the spices become fragrant.
2 tablespoons chili powder, 2 teaspoons cumin, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon nutmeg, ¾ teaspoon salt, ½ teaspoon black pepper, 3 tablespoons avocado oil, 3 tablespoons all-purpose flour
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Add the tomato paste and ¾ cup of the broth. Whisk until smooth, then slowly pour in the remaining 1 ¼ cups broth, ¼ cup at a time, stirring between each addition.
2 tablespoons tomato paste, 2 cups chicken broth
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Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning, or until the sauce is thick enough to coat the back of a spoon.
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For the Chicken Enchiladas: Preheat the oven to 350°F. Line a plate with a paper towel and set aside.
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Spray a 13 x 9-inch baking dish with nonstick cooking spray. Pour ½ cup of the enchilada sauce into the bottom.
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Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add 3-4 tortillas in a single layer and cook until the edges begin to curl, about 1 minute. Flip and cook for 30-60 seconds more. At this point, they should be firm but still pliable. Transfer the toasted tortillas to the paper towel-lined plate and repeat with the remaining avocado oil and tortillas.
8 corn tortillas
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Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa. Fold the right side of each tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam side down into the baking dish.
2 cups cooked shredded chicken, 2 cups shredded cheddar cheese, ½ cup salsa
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Pour the remaining enchilada sauce over the filled tortillas. Using a spoon, spread the sauce so it completely covers all of the edges of the tortillas. Top with the remaining 1 cup shredded cheddar cheese. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and return to the oven for 5-10 minutes, or until the edges begin to crisp up and the sauce is bubbling.
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Let the enchiladas rest at room temperature for 5 minutes before serving with fresh cilantro, avocados, tomatoes, and sour cream, if desired.
Fresh cilantro, Avocados, Tomatoes, Sour cream
- Enchilada Sauce: You can also use a store-bought red enchilada sauce if you’d prefer.
- Avocado Oil: Subbing coconut oil for the avocado oil gives them a uniquely delicious flavor and is highly encouraged!
- Prep Ahead: Shred the chicken, fry the tortillas, or prepare the enchilada sauce up to 2 days in advance and store them separately. You can also fully assemble the enchiladas (without baking) up to 1 day ahead, cover tightly, and refrigerate until ready to bake.
- Storing: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes.
- To Freeze Baked: Let the enchiladas cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Reheat directly from frozen at 350°F for 20-25 minutes, or until heated through.
Calories: 672kcal, Carbohydrates: 36g, Protein: 41g, Fat: 42g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Cholesterol: 118mg, Sodium: 1661mg, Potassium: 613mg, Fiber: 6g, Sugar: 4g, Vitamin A: 2128IU, Vitamin C: 2mg, Calcium: 501mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
