Rotisserie chicken is my secret weapon for weeknight dinners. I used to feel guilty about using it—like I was cheating somehow. Then I realized that getting dinner on the table quickly with happy, fed people is the actual goal, and nobody cares how the chicken got cooked.
These enchiladas prove my point perfectly. The rotisserie chicken is already seasoned, already tender, already done. You just shred it, mix it with some cheese and sauce, roll it up, and bake. Thirty minutes later, you’ve got enchiladas that taste like you cooked chicken from scratch, but you didn’t, and that’s the magic.
I make these at least twice a month now. Sometimes with leftover rotisserie chicken from the weekend, sometimes with one I grab specifically for this recipe. Either way, they’re fast, they’re delicious, and they make me look like I have my life together even when I absolutely don’t.
Why You’ll Love This Recipe
Dinner in 30 minutes, no joke. The chicken is already cooked, so you’re just doing assembly and a quick bake. This is faster than most delivery, and you know exactly what’s in it. When time is tight, this recipe saves the day.
Uses what you already have. Got leftover rotisserie chicken from Sunday dinner? Perfect. Grabbed one on your way home? Also perfect. This recipe is designed around convenience, and it doesn’t sacrifice flavor to get there.
The flavor is already built in. Rotisserie chickens are seasoned and roasted, which means they bring their own flavor to the party. You’re not starting from bland—you’re starting from delicious and adding to it.
Minimal dishes and cleanup. One bowl for mixing, one pan for baking. That’s it. No cutting boards covered in raw chicken, no skillets to scrub. Quick cooking means quick cleanup, and that’s a win-win.
Perfect for meal prep. Buy two rotisserie chickens, make a double batch, freeze one pan for later. You’ve just given yourself a future easy dinner, and it cost you maybe ten extra minutes upfront.
Everyone thinks you cooked from scratch. Nobody can tell that you used store-bought chicken. The enchiladas taste homemade because they are homemade—you just used a really smart shortcut. Take the credit. You earned it.
Ingredients
For the Chicken Filling:
- 1 store-bought rotisserie chicken (about 3 cups shredded meat)
- Key note: One rotisserie chicken yields about 3-4 cups of shredded meat, perfect for this recipe.
- 4 oz cream cheese, softened
- Key note: Adds creaminess and helps bind the filling.
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded Mexican cheese blend, divided
- Key note: Use half in the filling, half on top.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
For Assembly:
- 12 flour tortillas (8-inch size)
- Key note: Flour tortillas are easier to work with and don’t require warming.
- 2 cups red enchilada sauce (one 15 oz can)
- Key note: Green sauce works great too if you prefer.
- Cooking spray for the baking dish
For Topping and Garnish:
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped
- Sour cream
- Diced tomatoes
- Sliced green onions
- Lime wedges
Step-by-Step Instructions
Step 1: Shred the Rotisserie Chicken
Remove all the meat from your rotisserie chicken and shred it. The easiest method is using two forks to pull the meat apart, but honestly, clean hands work fastest. Discard the skin and bones (or save them for making stock later).
You should end up with about 3 cups of shredded chicken. A little more or less is fine—rotisserie chickens aren’t precision instruments.
Step 2: Make the Filling
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chiles, 1 cup of the shredded cheese, cumin, garlic powder, chili powder, salt, and pepper. Mix everything together until well combined and creamy.
The cream cheese should be soft enough to mix easily. If it’s cold and chunky, microwave it for 20-30 seconds to soften.
Step 3: Prep for Assembly
Pour about 1/2 cup of enchilada sauce into the bottom of your prepared baking dish and spread it around. This prevents sticking and adds flavor to the bottom.
Lay out your tortillas. Flour tortillas don’t usually need warming since they’re pliable, but if yours seem stiff, wrap them in damp paper towels and microwave for 30 seconds.
Step 4: Fill and Roll
Take one tortilla and spoon about 1/3 cup of the chicken filling down the center. Roll it tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, arranging them snugly in the pan. You should fit all 12 enchiladas in the dish, packed close together. This helps them hold their shape and prevents the ends from drying out.
Step 5: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over all the enchiladas. Use a spoon or brush to make sure each enchilada gets coated—you want good coverage.
Sprinkle the remaining 1 cup of shredded cheese over the top, covering all the enchiladas. Don’t be stingy with the cheese. More cheese is always better.
Step 6: Bake
Cover the baking dish with aluminum foil and bake for 15 minutes. This covered bake ensures everything heats through and the cheese starts melting.
Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted, bubbly, and starting to turn golden in spots. The edges should be slightly crispy and the whole thing should look irresistible.
Step 7: Rest and Serve
Let the enchiladas rest for 5 minutes after pulling them from the oven. This resting time lets the filling set up so they don’t fall apart when you serve them.
Garnish with fresh cilantro, dollops of sour cream, diced tomatoes, green onions, and lime wedges. Serve hot and prepare for everyone to ask how you got dinner ready so fast.
Serving Suggestions
These Rotisserie Chicken Enchiladas are delicious with classic sides:
Mexican rice is the perfect pairing. The fluffy rice soaks up any extra sauce and rounds out the meal. If you’re really short on time, use microwavable rice—no judgment here.
Refried beans or black beans on the side add protein and make the meal more filling. Canned beans heated up with a bit of cumin take two minutes and taste great.
A simple side salad with lime-cilantro dressing keeps things fresh. The crisp lettuce balances the rich, cheesy enchiladas perfectly.
Chips and salsa or guacamole as an appetizer while the enchiladas bake. Those 20 minutes in the oven are the perfect time for chips and dip.
Nothing at all. These enchiladas are honestly filling enough on their own. If you’re exhausted and just want dinner done, serve them solo and call it a win.
More rotisserie chicken. Use the leftover rotisserie chicken meat for tacos tomorrow, chicken salad for lunch, or toss it in a soup. One chicken goes a long way. 🙂
Storage Tips
Refrigerator: Store leftover enchiladas in an airtight container or covered with foil in the fridge for up to 4 days. They reheat beautifully and taste just as good the next day.
Reheating: Microwave individual portions for 2-3 minutes, or reheat covered in a 350°F oven for 15-20 minutes until heated through. The microwave is faster, the oven keeps them from getting soggy.
Freezing: These freeze wonderfully! Assemble the enchiladas in a freezer-safe aluminum pan, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Or freeze leftovers in individual portions for quick future meals.
Baking from Frozen: Bake frozen enchiladas covered at 350°F for 50-60 minutes until heated through, then uncover and bake 10 more minutes to brown the cheese. Or thaw overnight in the fridge first and bake as directed.
Meal Prep Tip: Rotisserie chicken enchiladas are perfect for meal prep. Make them on Sunday using a weekend rotisserie chicken, portion into containers with rice and beans, and you’ve got lunches all week. The fact that they’re already made from shortcut ingredients makes them double-efficient.
Final Thoughts
Here’s what I love about these Rotisserie Chicken Enchiladas—they prove that shortcuts don’t mean settling for less. You’re not sacrificing quality for convenience. You’re just being smart about where you spend your time and energy.
Cooking doesn’t have to be complicated to be good. Sometimes the best meals are the ones that come together fast, use what you already have, and leave you with minimal cleanup. These enchiladas check all those boxes while tasting like you put in way more effort than you actually did.
So next time you see a rotisserie chicken at the store, grab it. Or use up that leftover one sitting in your fridge. Either way, you’re 30 minutes away from enchiladas that’ll make everyone happy, including you.
Let’s take the shortcut!
— Kip
Rotisserie Chicken Enchiladas (30-Minute Shortcut!)
Description
These Rotisserie Chicken Enchiladas are the ultimate weeknight hack. Skip the cooking and shredding—grab a rotisserie chicken from the store, pull the meat off, mix it with cheese and sauce, roll it in tortillas, and bake. You've got dinner on the table in 30 minutes flat, and it tastes like you spent all afternoon in the kitchen. This is working smarter, not harder.
Ingredients
Filling:
Assembly:
Garnish:
Instructions
-
Preheat oven to 350°F. Grease 9x13-inch baking dish.
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Shred rotisserie chicken, discarding skin and bones. You should have about 3 cups.
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In large bowl, mix shredded chicken, cream cheese, sour cream, green chiles, 1 cup cheese, cumin, garlic powder, chili powder, salt, and pepper until combined.
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Pour 1/2 cup enchilada sauce in bottom of baking dish.
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Fill each tortilla with 1/3 cup chicken mixture. Roll tightly and place seam-side down in dish. Repeat with all tortillas.
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Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese.
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Cover with foil and bake 15 minutes. Uncover and bake 5-10 minutes more until cheese is melted and bubbly.
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Let rest 5 minutes. Garnish with cilantro, sour cream, tomatoes, green onions, and lime. Serve hot.
Note
- One rotisserie chicken yields 3-4 cups shredded meat
- Can use leftover rotisserie chicken up to 3 days old
- Green enchilada sauce works great too
- Flour tortillas don't need warming
- Freezes beautifully for up to 3 months
- Perfect for meal prep
- Use hands to shred chicken fastest
- Can assemble ahead and refrigerate up to 24 hours before baking
