Easy Rotisserie Chicken Enchiladas

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

Easy Rotisserie Chicken Enchiladas

These Chicken Enchiladas are cheesy, comforting, and made easy with rotisserie chicken. This family favorite dinner comes together quickly and is perfect for busy weeknights and cozy kitchen memories.

No ratings yet

Print Pin

Course: Dinner

Cuisine: Mexican, Tex-Mex

Keyword: cheesy chicken enchiladas, Chicken Enchiladas, easy chicken enchiladas, Family Dinner Recipe, rotisserie chicken enchiladas

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 420kcal

Cost: $14

Equipment

9×13-inch baking dish Lightly greased to prevent sticking
Large mixing bowl
Measuring cups and spoons
Aluminum foil Used to cover enchiladas while baking

Ingredients

3 cups shredded rotisserie chicken skin removed
1 can diced green chiles 4 oz
1 cup black beans drained and rinsed
0.5 cup diced onion
2 cups shredded Monterey Jack cheese divided
1 teaspoon ground cumin
0.5 teaspoon garlic powder
salt and pepper to taste
8 to 10 corn or flour tortillas 8-inch size
2 cups red enchilada sauce
1 cup shredded cheddar cheese
0.25 cup fresh cilantro chopped

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, mix the shredded chicken, green chiles, black beans, onion, 1 cup Monterey Jack cheese, cumin, garlic powder, salt, and pepper until combined.
Warm the tortillas in the microwave for about 30 seconds so they are soft and easy to roll.
Spread ½ cup enchilada sauce in the bottom of the baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining Monterey Jack cheese and all of the cheddar cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15 minutes until bubbly.
Let rest for 5 minutes, garnish with fresh cilantro, and serve warm.

Notes

For white chicken enchiladas, swap red enchilada sauce for a creamy white sauce and add a little cream cheese to the filling.
For green chicken enchiladas, use salsa verde instead of red sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
These enchiladas freeze well before baking for up to 3 months.
Serve with sour cream, avocado slices, or a squeeze of lime for extra flavor.

Nutrition