Best Rotisserie Chicken Enchiladas Recipe

This incredibly delicious homemade enchilada recipe transforms store-bought rotisserie chicken into a mouthwatering Mexican-inspired dinner that tastes like it came straight from your favorite restaurant. With a rich, homemade enchilada sauce, creamy filling, and perfectly melted cheese topping, these enchiladas deliver maximum flavor with minimal effort. Ready in under an hour, they’re the perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen!

Ingredients You’ll Need

• Rotisserie Chicken: The star of the show! Using pre-cooked chicken cuts prep time dramatically while adding rich, savory flavor.
• Colby Jack Cheese: Brings the perfect balance of creaminess and meltability. You’ll use it both in the filling and as a glorious topping.
• Sour Cream: Creates a creamy, tangy binding for the filling that keeps everything moist and delicious.
• Butter: Forms the rich base for your homemade enchilada sauce.
• Cornstarch: Thickens the sauce to the perfect consistency so it clings beautifully to the enchiladas.
• Chili Powder: Provides that distinctive enchilada flavor with a gentle heat that won’t overwhelm your taste buds.
• Sugar: Just a touch balances the acidity of the tomatoes and rounds out the flavors.
• Cumin and Oregano: These classic Mexican spices add depth and warmth to your sauce.
• Chicken Stock: Forms the liquid base of your sauce while adding savory flavor.
• Tomato Sauce: Provides rich tomato flavor and beautiful color to your enchilada sauce.
• Tortillas: Soft taco-sized tortillas are the perfect vessel for all this deliciousness.

Variations

Want to customize these enchiladas? Here are some fantastic options:

• Cheese Options: Swap the Colby Jack for Monterey Jack, pepper jack for some heat, or a Mexican cheese blend.
• Protein Swaps: No rotisserie chicken? Use leftover roast chicken, poached chicken breasts, or even browned ground beef or turkey.
• Vegetarian Version: Replace the chicken with a mixture of black beans, corn, and sautéed bell peppers and onions.
• Heat Level: Add a diced jalapeño or chipotle pepper in adobo to the filling for a spicier kick.
• Green Enchiladas: Use salsa verde instead of tomato sauce in your enchilada sauce for a tangy twist.

How to Make Rotisserie Chicken Enchiladas

Step 1: Prepare the Enchilada Sauce

Melt butter in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, sugar, cumin, and oregano. Cook for one minute to activate the spices. Slowly stream in chicken stock while whisking constantly to prevent lumps. Add tomato sauce and bring to a simmer, whisking occasionally until thickened, about 5 minutes.

Step 2: Prepare the Baking Dish

Preheat your oven to 350°F and spray a 9×13 baking dish with cooking spray. Pour about one-third of your freshly made enchilada sauce into the bottom of the dish, spreading it evenly.

Step 3: Make the Filling

In a large bowl, combine the shredded rotisserie chicken, 8 ounces of shredded Colby Jack cheese, and sour cream. Mix until everything is well incorporated and the mixture holds together.

Step 4: Roll the Enchiladas

Lay a tortilla on a clean work surface. Place about 3 tablespoons of filling down the center of the tortilla and roll it up tightly. Place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging them snugly in the dish.

Step 5: Top and Bake

Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining 8 ounces of shredded cheese evenly over the top. Cover with nonstick foil (or regular foil sprayed with cooking spray) and bake for 30 minutes. Uncover and bake for an additional 5 minutes until the cheese is beautifully melted and bubbly.

Step 6: Rest and Serve

Allow the enchiladas to rest in the baking dish for 10 minutes before serving. This crucial step helps them set up and makes serving much easier. Top with your favorite garnishes and enjoy!

How to Serve

These enchiladas are a meal on their own, but they shine even brighter with complementary sides and toppings:

Toppings:

Fresh cilantro, diced avocado, extra sour cream, sliced jalapeños, chopped green onions, or pico de gallo all make fantastic additions.

Side Dishes:

Serve with Mexican rice, refried or black beans, a simple green salad with lime vinaigrette, or elote (Mexican street corn).

Beverage Pairings:

These enchiladas pair beautifully with a cold Mexican beer, margarita, or for non-alcoholic options, horchata or agua fresca.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors often develop and taste even better the next day!

Freezing

These enchiladas freeze beautifully! You can freeze them either before or after baking:

• Before baking: Assemble the enchiladas but don’t add the final cheese topping. Cover tightly with plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before adding cheese and baking as directed.
• After baking: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.

Reheating

For refrigerated leftovers, reheat in the microwave for 2-3 minutes or in a 350°F oven for about 15-20 minutes until heated through. For frozen, fully-cooked enchiladas, reheat covered in a 350°F oven for 20-30 minutes until hot throughout.

FAQs

Final Thoughts

These Rotisserie Chicken Enchiladas bring restaurant-quality Mexican food right to your dining table with surprisingly little effort. The homemade enchilada sauce really elevates this dish beyond ordinary weeknight fare, while using rotisserie chicken keeps the prep time manageable. Whether you’re feeding a hungry family or meal prepping for the week ahead, this recipe delivers incredible flavor in every bite. Give them a try tonight—I promise they’ll become a regular in your dinner rotation!

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