Just like your favorite Tex-Mex spot!
Growing up in a town overflowing with Tex-Mex spots, I always ordered the same thing: Cheesy Chicken Enchiladas.
After a ton of testing and tweaking over the years, this recipe is about as close to the classic flavors as I can remember. With tender, shredded rotisserie chicken and ooey-gooey cheese, all doused in a warmly spiced red enchilada sauce.
Love the flavor of these enchiladas? Try some Cheesy Enchilada Burgers next!
The one thing that MAKES this dish!
That homemade enchilada sauce. I know the ingredient list looks long, but hear me out! Most, if not all, of them are very common pantry staples. Plus, you can prep it ahead of time and store in the refrigerator for up to 5 days for super quick assembly.
Ingredient Notes
For the exact measurements and detailed instructions, you can jump to the recipe.
- Tortillas: Corn tortillas are my pick since they soften beautifully and soak up the sauce without becoming gummy. Either white or yellow work, and between 6-8 inches is key. Some of my favorite brands include Guerrero, Mission, and El Milagro.
- Chicken: Rotisserie chicken is a quick and easy option, but you can also use any leftover chicken you happen to have around, or make it fresh with this Instant Pot Shredded Chicken recipe.
- Cheese: Sharp cheddar, Monterey Jack, or a Mexican blend all work great.
- Salsa: My secret for giving the enchilada filling a kick of flavor? A spoonful of salsa. Mild or medium both work, or you can even use leftover Fresh Homemade Salsa or Roasted Salsa, if you’ve got some around.
- Coconut Oil (or Substitute): This is absolute MAGIC when making enchiladas. It softens the tortillas so they are pliable when rolling, and gives them a unique flavor. If you’re skeptical, I use regular melted butter or even avocado oil when I don’t have coconut oil on hand.
- Red Enchilada Sauce: A little bit of an extra step, but this homemade Red Enchilada Sauce is the WAY! It’s made with chili powder, cumin, and tomato paste, and takes only 20 minutes to prepare. A store-bought enchilada sauce is also a convenient alternative if you’re pressed for time.
How to Make Rotisserie Chicken Enchiladas
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Shred the chicken.
Warm chicken is way easier to shred, so if you’re using rotisserie chicken, shred it right when you get home. A single rotisserie chicken will give you about 4 cups of shredded meat, just the right amount for these enchiladas.
Prep the tortillas.
Heat oil in a large skillet over medium-low heat. Cook 3-4 tortillas at a time for 30-60 seconds per side, then transfer them to a paper towel-lined plate to drain excess oil.
Fill the tortillas.
Spoon about 2-3 tablespoons of shredded chicken, 2 tablespoons of cheese, and ½ tablespoon of salsa into each tortilla. Roll them up tightly to form a taco shape.
Pro Tip: You want them nice and full, but not spilling over too much in the dish.
4. Pour in sauce and top with cheese.
Prep a 13×9-inch baking dish with non-stick cooking spray, pour ½ cup of the enchilada sauce into the dish, and then place the rolled tortillas seam-side down.
Spread the remaining sauce over the tortillas, covering them completely. Top with the rest of the cheese, then cover with foil to prevent the cheese from burning.
Pro Tip: Be sure the sauce covers every inch of the enchiladas. If any area is exposed, the tortillas will burn and get too crispy.
Bake in the oven.
Bake at 375°F for 20-25 minutes. During the last 5 minutes, remove the foil to let the cheese and edges crisp up for that perfect golden finish.
If you want even more enchilada recipes to try, check out these Chicken Mole Enchiladas and these Chicken Verde Enchiladas next!
Fun Toppings to Try
These enchiladas honestly don’t need very much more to make them taste delicious. However, you can always take them over the top with these:
- Fresh cilantro, avocado, and green onions are super easy additions.
- For something creamy, try homemade guacamole or sour cream.
- Make it spicy with a little Pico de Gallo, Roasted Tomato Salsa, or even this Creamy Avocado Salsa Verde.
Sides to Serve with Enchiladas
These cheesy chicken enchiladas are pretty filling on their own, but if you want to make the meal go a little further, I love serving them with either Cilantro Lime Rice or Mexican Rice on the side. Mexican Street Corn Salad and Refried Black Beans are also classics to make.
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Rotisserie Chicken Enchiladas with Corn Tortillas
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Ingredients
Red Enchilada Sauce
- 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 coconut or avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth divided
Chicken Enchiladas
- 2-3 tablespoons avocado oil divided (see note)
- 8 corn tortillas
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- ½ cup salsa mild or medium
Optional Toppings
- Fresh cilantro finely chopped
- Avocados peeled, pitted, diced
- Tomatoes seeded and diced
- Sour cream
Instructions
- 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 coconut or avocado oil, 3 tablespoons all-purpose flour
- 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
- 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.
- For the Chicken Enchiladas: Preheat the oven to 350°F. Line a plate with a paper towel and set aside.
- Spray a 13 x 9-inch baking dish with nonstick cooking spray. Pour ½ cup of the enchilada sauce into the bottom.
- 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
- 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
- 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.
- 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
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Video
Notes
- Enchilada Sauce: You can also use a store-bought red enchilada sauce.
- Oil: Either coconut or avocado oil work great, but coconut oil gives them a unique flavor!
- 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, and refrigerate until ready to bake.
- Storing: Store 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
More Mexican Dinner Recipes
If you haven’t gotten enough of this bold cuisine, here are a few more of my favorite dinner ideas to try next:
Easy Slow Cooker Chicken Tortilla Soup
6 hrs 10 mins
Fiesta Lime Chicken
40 mins
Pineapple Pulled Pork Tacos (Slow Cooker Recipe)
6 hrs 15 mins
I’ve been making this recipe for years. It’s so so good and always a hit with my family!
Yay! So happy to hear you enjoyed the recipe, Jody! It’s always a plus when the whole family likes it. Thanks so much for taking the time to leave a comment and rating!
I made these for my husband last night and he devoured them. They were so good!
Can this be made ahead and frozen to take on an upcoming girls trip? If so, should the cheese be added on top after it has been thawed and cooked or can the entire thing be prepared and frozen?
Hi Jenn! You can make the entire recipe, including topping with cheese and sauce. Freeze until you’re ready to bake. Just take into consideration how thawed the dish is and bake accordingly!
As advertised, the enchilada sauce was amazing. I mixed in a can of green chili’s and a smidgeon of grated onion to the cooked chicken. This recipe was time consuming to make as I cooked the chicken breast, made the sauce, shredded the cheese, but it did not disappoint.
Yay! So happy to hear you enjoyed the recipe, Terri! Thanks so much for taking the time to leave a comment and rating!