For a spicier kick, add a pinch of cayenne pepper to the chicken mixture or use a spicier enchilada sauce. Feel free to substitute the Monterey Jack cheese with your favorite cheese, such as cheddar, Colby Jack, or a Mexican blend. To make ahead, assemble the enchiladas up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold. Serve with your favorite toppings such as sour cream, guacamole, salsa, or chopped cilantro.
Easy Rotisserie Chicken Enchiladas
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING3 People
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VIEWS9
Transform simple rotisserie chicken into a vibrant and comforting family meal! These enchiladas boast a delightful blend of savory chicken, aromatic spices, and melted cheese, all embraced by tender corn tortillas. Perfect for a satisfying weeknight dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate82 g
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Cholesterol233 mg
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Fiber11 g
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Protein61 g
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Saturated Fat13 g
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Sodium2855 mg
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Sugar7 g
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Fat50 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Place a wire rack on a baking sheet. (5 minutes)
02
StepHeat canola oil in a heavy skillet over medium-high heat. Quickly fry each corn tortilla in the hot oil for approximately 5 seconds per side, just until softened. Remove tortillas to the wire rack to drain and cool slightly. Dab excess oil with a paper towel. (10 minutes)
03
StepPour a thin layer of enchilada sauce into the bottom of a casserole dish (approximately 9x13 inches). (2 minutes)
04
StepIn a medium bowl, combine the shredded rotisserie chicken with the enchilada seasoning. Toss well to ensure the chicken is evenly coated. (3 minutes)
05
StepSpoon approximately 3 tablespoons of the seasoned chicken mixture along the center of each softened tortilla. Sprinkle with about 1 1/2 tablespoons of Monterey Jack cheese. Roll up the tortilla tightly to form an enchilada. Place the enchiladas seam-side down in the prepared casserole dish. (10 minutes)
06
StepPour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining Monterey Jack cheese over the top. Cover the casserole dish with aluminum foil. (3 minutes)
07
StepBake in the preheated oven for 25 minutes. Then, remove the foil and turn on the oven's broiler. Broil until the cheese is melted, bubbly, and lightly golden brown, about 3-5 minutes. Watch carefully to prevent burning. (30 minutes)
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Norberto Tremblayreichert
Jun 27, 2025I used a spicier enchilada sauce and they were perfect!
Beverly Kemmer
Jun 27, 2025The tortillas were a bit greasy after frying. Next time, I'll try warming them in the microwave instead.
Jonas Ullrich
Jun 25, 2025I added some black beans and corn to the chicken mixture for extra flavor and texture.
Kallie Hellerrippin
Jun 20, 2025My kids are picky eaters, but they devoured these enchiladas!
Juliana Balistreri
Jun 15, 2025Great way to use up leftover rotisserie chicken.
Harmony Ferry
Jun 9, 2025This is my new go-to recipe for enchiladas. Thanks for sharing!
Abigale Dickens
Jun 7, 2025These were so easy and delicious! My family loved them.
Litzy Cormier
Jun 7, 2025Quick, easy, and satisfying. Exactly what I needed for a busy weeknight.