Easy Rotisserie Chicken Enchiladas (30-Minute Dinner)

If you're short on time but refuse to sacrifice flavor, these Easy Rotisserie Chicken Enchiladas are your new best friend. By using a pre-cooked chicken shortcut, you can cut your prep time in half without losing an ounce of that slow-cooked taste. This is the perfect "assembly-line" dinner, just roll, sauce, and bake. Whether you're prepping lunches for the week or need a 30-minute dinner after a long workday, these enchiladas deliver maximum comfort with minimal effort.

Easy Chicken Enchiladas topped with melted cheese and sour cream, baked in red enchilada sauce on a white plate.

Whether you're making classic red sauce enchiladas, creamy white chicken enchiladas, or tangy green chicken enchiladas, this recipe is customizable to your family's tastes. Quick and cheesy 4-ingredient chicken enchiladas made with tender chicken, tortillas, enchilada sauce are about to become your new go-to meal.

Jump to:

Why You'll Love These Chicken Enchiladas
Ingredients for Chicken Enchiladas
How to Make Chicken Enchiladas
My Top Tips for Perfect Chicken Enchiladas
Little Moments in the Kitchen
Substitutions for Chicken Enchiladas
Variations on Chicken Enchiladas
Equipment for Making Chicken Enchiladas
Storage Tips for Chicken Enchiladas
Adam's Tip for Chicken Enchiladas
FAQ About Chicken Enchiladas
Conclusion
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Pairing
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Why You'll Love These Chicken Enchiladas

Super simple and quick. This easy chicken enchiladas recipe comes together in just over 30 minutes using basic ingredients you probably already have.
Incredibly versatile. Make them with red enchilada sauce, creamy white sauce, or tangy green sauce depending on what your family prefers.
Perfect for meal prep. These make ahead chicken enchiladas can be assembled ahead of time and baked when you're ready to eat.

Ingredients for Chicken Enchiladas

Simple ingredients create authentic Mexican comfort food.

What You'll Need

Ingredients for easy chicken enchiladas with shredded chicken, tortillas, enchilada sauce, cheese, beans and toppings!!

For the Chicken Filling:

3 cups shredded chicken (rotisserie chicken works great)
1 can (4 ounces) diced green chiles
½ cup diced onion
1 can (15 ounces) black beans, drained and rinsed
2 cups shredded Monterey Jack cheese, divided
1 teaspoon ground cumin
½ teaspoon garlic powder
Salt and pepper to taste

For Assembly:

8 to 10 corn or flour tortillas (8-inch size)
2 cups red enchilada sauce (or homemade enchilada sauce)
1 cup shredded cheddar cheese
¼ cup chopped fresh cilantro
Cooking spray

For Serving:

Sour cream
Sliced green onions
Diced tomatoes
Sliced jalapeños
Lime wedges

Why These Ingredients Matter

Rotisserie chicken saves time. Using pre-cooked rotisserie chicken for your shredded chicken filling makes this recipe incredibly fast and convenient.

Green chiles add authentic flavor. The diced green chiles bring that classic Tex-Mex taste that makes these enchiladas special.

Two cheeses create the best texture. Monterey Jack cheese melts beautifully inside while cheddar on top creates a golden, bubbly baked melty cheese topping.

How to Make Chicken Enchiladas

Step-by-Step Directions

Preheat the oven. Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
Prepare the filling. In a large bowl, combine the shredded chicken, diced green chiles, diced onion, black beans, 1 cup of Monterey Jack cheese, cumin, garlic powder, salt, and pepper. Mix until well combined to create your customizable fillings.
Warm the tortillas. Wrap the corn or flour tortillas in a damp paper towel and microwave for 30 to 45 seconds to make them pliable and easy to roll without cracking.
Spread sauce in the pan. Pour about ½ cup of the red enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
Fill the tortillas. Place about ⅓ cup of the chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Add sauce and cheese. Pour the remaining enchilada sauce over the rolled enchiladas, making sure they're all covered. Sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of cheddar cheese over the top.
Bake until bubbly. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
Garnish and serve. Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro and serve these chicken enchiladas with your favorite toppings like sour cream, green onions, diced tomatoes, jalapeños, and lime wedges.

Quick Tip: Don't skip warming the tortillas! Cold tortillas crack easily when you try to roll them, so warming them first makes assembly much easier.

My Top Tips for Perfect Chicken Enchiladas

Use rotisserie chicken for speed. A store-bought rotisserie chicken gives you perfectly seasoned, tender meat in seconds for these quick and easy chicken enchiladas.
Don't overfill the tortillas. About ⅓ cup of filling per tortilla is the perfect amount - any more and they'll be difficult to roll and may burst open.
Cover for the first part of baking. Covering with foil keeps the tortillas from drying out while the filling heats through.
Try different sauces. Make white chicken enchiladas with a creamy white sauce or green chicken enchiladas with salsa verde for delicious variations.

Little Moments in the Kitchen

The first time I made these chicken enchiladas, Adam asked if we were going to a Mexican restaurant. "Nope, we're making restaurant-quality enchiladas right here at home!" I told him. His eyes lit up. "Can I help roll them?" He carefully spooned filling into each tortilla, though his first few were so stuffed they could barely close. "I think these are breakfast burrito-sized!" he laughed. When they came out of the oven all bubbly and golden, he grabbed one immediately and took a big bite. "Mom, these taste just like the ones from that restaurant we went to last month! But better because we made them together."

Grandma Viola came over just as I was pulling them out of the oven. She smiled and said, "You know, when I was young, we made enchiladas every Friday night. The secret is warming those tortillas first so they don't crack when you roll them. And always, always put sauce on the bottom of the pan - it keeps the bottoms from getting dry. Your enchiladas look beautiful, just like the ones my mother used to make."

For more Mexican-inspired comfort food, try our Chili Cheese Tater Tot Casserole. So cheesy!

Substitutions for Chicken Enchiladas

Chicken: Use leftover turkey, pork carnitas, or skip the meat entirely for vegetarian enchiladas filled with extra beans and veggies.
Tortillas: Use corn tortillas for authentic flavor or flour tortillas for a softer texture. Small 6-inch or larger 10-inch tortillas work too.
Enchilada sauce: Swap red sauce for green salsa verde, creamy white sauce, or even jarred queso for different flavor profiles.
Cheese: Try pepper jack for spice, queso fresco for authenticity, or a Mexican cheese blend for convenience.

Variations on Chicken Enchiladas

Easy Chicken Enchiladas Recipe (Classic Red Sauce): Follow the recipe above using red enchilada sauce and a mix of Monterey Jack and cheddar cheese for the traditional easy chicken enchiladas recipe everyone loves.
White Chicken Enchiladas (Creamy Version): Use a homemade or store-bought creamy white sauce instead of red sauce, and add cream cheese to the filling for ultra-rich chicken enchiladas with white sauce.
Green Chicken Enchiladas (Salsa Verde Style): Replace the red sauce with green salsa verde and add extra cilantro and lime for bright, tangy green chicken enchiladas.
Chicken Enchiladas Casserole (Layered Version): Instead of rolling, layer torn tortillas, chicken mixture, sauce, and cheese like lasagna for an easy chicken enchiladas casserole that serves a crowd.
Crockpot Chicken Enchiladas (Slow Cooker Method): Layer all ingredients in a slow cooker and cook on low for 3 to 4 hours for hands-off crockpot chicken enchiladas.

If you love easy weeknight dinners, check out our Bang Bang Chicken Sliders. So good!

Equipment for Making Chicken Enchiladas

9×13-inch baking dish: The perfect size for fitting 8 to 10 enchiladas in a single layer.
Large mixing bowl: For combining the shredded chicken filling with all the other ingredients.
Aluminum foil: Essential for covering during the first part of baking to prevent drying out.
Microwave-safe plate: For warming the tortillas so they roll easily without cracking.

Storage Tips for Chicken Enchiladas

Refrigerator: Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven for 15 to 20 minutes.
Freezer: These freeze beautifully! Assemble the enchiladas completely, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen at 350°F for 50 to 60 minutes, covered for the first 40 minutes.
Make-ahead tip: Assemble the enchiladas completely up to 24 hours ahead, cover, and refrigerate. When ready to bake, add 5 to 10 minutes to the covered baking time since they'll be cold.
Reheating tip: Add a splash of extra enchilada sauce before reheating to keep them from drying out.

Looking for more comforting dinners? Try our Ground Beef Philly Cheesesteaks. Family favorite!

Adam's Tip for Chicken Enchiladas

"Don't put too much filling in each one or they'll explode like mine did the first time! And make sure to save some cheese to sprinkle on top because that's the best part when it gets all crispy and golden!"

FAQ About Chicken Enchiladas

What is the secret to good enchiladas?

The secret to good enchiladas lies in three key steps: warming your tortillas before rolling so they don't crack, spreading sauce on the bottom of your baking dish to prevent the bottoms from drying out, and not skimping on the cheese both inside and on top. Another important tip is to use quality enchilada sauce, whether it's a good store-bought brand or homemade enchilada sauce made from scratch. The sauce is what really brings all the flavors together, so don't use something bland or watery. Finally, covering the enchiladas with foil during the first part of baking keeps everything moist and prevents the tortillas from getting tough, while removing the foil at the end creates that perfect baked melty cheese topping. These simple techniques transform basic ingredients into restaurant-quality chicken enchiladas every single time.

What are the 4 ingredients in enchiladas?

The four basic ingredients in these quick and easy chicken enchiladas are: shredded chicken (rotisserie chicken works perfectly), tortillas (either corn or flour tortillas depending on your preference), enchilada sauce (red, green, or white), and cheese (typically a combination of Monterey Jack cheese and cheddar). That's really all you need to make delicious enchiladas! Of course, you can enhance them with customizable fillings like diced green chiles, black beans, onions, and spices like cumin and garlic powder, but the core four ingredients will give you a satisfying meal. This is why this easy chicken enchiladas recipe is so perfect for busy weeknights - you don't need a long list of exotic ingredients, just four simple components that come together beautifully.

What do you put in a chicken enchilada?

A classic chicken enchilada filling includes shredded chicken (often from rotisserie chicken for convenience), shredded cheese like Monterey Jack or cheddar, diced green chiles for authentic Tex-Mex flavor, and usually some aromatics like diced onions. Many people also add black beans for extra protein and fiber, along with seasonings like cumin, garlic powder, salt, and pepper to enhance the shredded chicken filling. Some variations of chicken enchiladas with white sauce include cream cheese mixed into the filling for extra creaminess, while green chicken enchiladas might have extra cilantro and lime juice added. The beauty of enchiladas is that the filling is completely customizable - you can add corn, bell peppers, jalapeños, or any vegetables you love. The key is to have enough moisture from the sauce and cheese so the filling doesn't dry out during baking.

What are the ingredients in real good chicken enchiladas?

Real Good chicken enchiladas (the brand) are a specific low-carb product, but if you're asking what makes really good homemade chicken enchiladas, it starts with quality ingredients: tender shredded chicken (preferably rotisserie for flavor), fresh or good-quality canned enchilada sauce, real cheese (not processed cheese products), fresh corn or flour tortillas, and authentic seasonings like cumin and fresh green chiles. For the best chicken enchiladas, use ingredients you'd actually want to eat on their own - quality matters! Fresh cilantro, a squeeze of lime, and toppings like sour cream, diced tomatoes, and sliced green onions elevate the dish even further. Whether you're making traditional red sauce enchiladas, creamy chicken enchiladas, or salsa verde chicken enchiladas, using fresh, quality ingredients rather than shortcuts (except for rotisserie chicken - that's a smart shortcut!) makes all the difference in creating restaurant-quality enchiladas at home.
For more enchilada inspiration, check out these Easy Creamy Chicken Enchiladas from Allrecipes.

Conclusion

Who knew a grocery store rotisserie chicken could be transformed into something this spectacular? This quick-fix version of a classic dish proves that you don't need hours in the kitchen to produce a flavorful, hearty meal. It's the perfect recipe to keep in your back pocket for those busy weeknights when you need a win. Store the leftovers in airtight containers, and you've got a delicious lunch ready to go for tomorrow!

If this becomes your new weeknight favorite, please leave a 5-star rating below! I'd love to hear: did you make red, white, or green enchiladas? For more delicious dinners, try our Garlic Butter Beef Cheeseburger Rollups. Happy cooking!

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Pairing

These are my favorite dishes to serve with Chicken Enchiladas:

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