You know that rotisserie chicken sitting in your fridge? The one you bought with good intentions but now you're not sure what to do with it? These shredded chicken enchiladas are about to become your new favorite answer to that question.
I make these at least twice a month, and they never get old. There's something incredibly satisfying about rolling up tortillas stuffed with seasoned chicken, covering them in homemade red enchilada sauce, and watching them transform into bubbly, cheesy perfection in the oven. Plus, they're ridiculously easy—we're talking minimal effort for maximum flavor.
Whether you're using leftover rotisserie chicken, last night's grilled chicken, or even canned chicken (no judgment here), this recipe works beautifully. Ready to turn that shredded chicken into something amazing? Let's do this.
Perfect Leftover Solution – Got leftover chicken? This recipe is basically designed for it. Rotisserie chicken, grilled chicken, even that canned chicken in your pantry—it all works. No waste, just delicious dinner.
Classic Red Sauce Done Right – Forget the canned stuff (though we love you, Old El Paso). This homemade red enchilada sauce is so easy and tastes a million times better. It's got that perfect balance of smoky, slightly spicy, and rich flavors that make enchiladas taste like they came from your favorite Mexican restaurant.
Family-Approved Every Time – These are the kind of enchiladas that everyone loves. Not too spicy, super cheesy, and packed with flavor. Even picky eaters clean their plates with these babies.
Make-Ahead Friendly – Assemble them in the morning, stick them in the fridge, and bake them when you're ready for dinner. Or freeze them for those nights when cooking feels impossible. Future you will be doing a happy dance.
Budget Superhero – Using shredded chicken means you're making the most of what you already have. Add some tortillas, cheese, and pantry staples for the sauce, and you've got dinner for a family of four for under $15.
Customizable as Heck – Want them spicier? Add jalapeños. Extra cheesy? Go wild. Black beans? Corn? Bell peppers? This recipe welcomes all your creative ideas with open arms.
Here's what you need to make the best shredded chicken enchiladas. Simple stuff, big flavor.
Shredded Chicken – Literally any cooked chicken works. Rotisserie is the easiest, but leftover grilled chicken, boiled chicken breasts, or even canned chicken all do the job. Just make sure it's well-shredded and seasoned.
Tortillas – Corn tortillas are traditional and have that authentic flavor, but they can crack if they're not warmed first. Flour tortillas are easier to work with and softer. Your call—both are delicious.
Homemade vs Store-Bought Sauce – IMO, homemade red sauce is worth the extra 10 minutes. It tastes fresher and you control the spice level. But if you're in a pinch, two cans of red enchilada sauce work just fine.
Cheese – Mexican blend cheese is perfect because it melts beautifully and has great flavor. Sharp cheddar works too if that's what you have.
Alright, let's get these enchiladas rolling (pun absolutely intended).
Start with the sauce because it needs to be ready before you assemble. Heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it smells toasty.
Add the chili powder, cumin, garlic powder, and cayenne. Stir constantly for about 30 seconds—it'll smell amazing. Slowly whisk in the chicken broth and tomato sauce. Bring it to a simmer and let it cook for 8-10 minutes, stirring occasionally, until it thickens slightly. Season with salt to taste.
Pro tip: The sauce should coat the back of a spoon but still be pourable. If it's too thick, add a splash more broth.
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray. Pour about ½ cup of the enchilada sauce on the bottom and spread it around. This keeps everything from sticking and adds flavor.
In a large bowl, mix your shredded chicken with the diced onion (if using), green chiles, half the cilantro, cumin, garlic powder, 1 cup of cheese, and about ½ cup of the enchilada sauce. Mix it all together until the chicken is well-coated and flavorful. Taste it—this is your filling, so it should taste good on its own!
If you're using corn tortillas, warm them up first so they don't crack when you roll them. Wrap them in a damp paper towel and microwave for 30-45 seconds, or heat them individually on a hot skillet for a few seconds each side.
Flour tortillas are more forgiving, but warming them still helps.
Take a tortilla, add about ⅓ cup of the chicken mixture down the center, roll it up tightly, and place it seam-side down in your prepared baking dish. Repeat until all your filling is used up and your dish is packed with rolled enchiladas.
Don't stress if they're touching—that's perfect. They'll help hold each other together.
Pour the remaining enchilada sauce evenly over all the enchiladas. Make sure every tortilla gets covered—this keeps them moist and delicious. Sprinkle the remaining 2 cups of cheese generously over the top.
Pop that beauty into the oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and starting to get those golden spots. The edges might crisp up slightly—that's the good stuff.
Let the enchiladas rest for about 5 minutes (I know, the wait is brutal). Garnish with the remaining fresh cilantro, maybe some sliced jalapeños, a dollop of sour cream, or diced avocado. Then serve them up hot and watch them disappear.
These enchiladas are pretty hearty on their own, but the right sides make them even better.
Mexican Rice – Classic for a reason. Fluffy rice with tomatoes and spices is the perfect base for soaking up extra enchilada sauce.
Black Beans – Protein-packed and delicious. Season them with cumin and a squeeze of lime for extra flavor.
Fresh Pico de Gallo – Something fresh and bright cuts through the richness beautifully. Tomatoes, onions, cilantro, lime—simple and perfect.
Chips and Guacamole – Because honestly, can you ever have too much guac? The answer is no.
Mexican Street Corn Salad – Charred corn, mayo, cotija cheese, lime, and chili powder. It's like elote in a bowl and it's amazing with enchiladas.
Simple Green Salad – Sometimes you just need something crisp and fresh. A basic salad with lime vinaigrette does the trick.
Enchiladas are awesome meal prep material. Here's how to store them properly.
Let the enchiladas cool completely, then cover the baking dish tightly with foil or transfer individual portions to airtight containers. They'll keep in the fridge for 4-5 days.
Microwave individual servings for 1-2 minutes until heated through, or reheat the whole dish covered with foil in a 350°F oven for about 20-25 minutes.
These freeze like champions! Assemble the enchiladas completely (sauce, cheese, everything) but don't bake them. Cover tightly with plastic wrap, then aluminum foil. Label with the date and freeze for up to 3 months.
When you're ready to bake, thaw overnight in the refrigerator, then bake as directed. You might need to add 5-10 extra minutes since they're cold.
Pro tip: You can also freeze already-baked enchiladas. Just let them cool completely, wrap well, and freeze. Reheat from frozen at 350°F covered with foil for about 45 minutes.
And there you have it—shredded chicken enchiladas that'll make you wonder why you ever bought the frozen kind. These are the real deal, and they're so much easier than you probably thought they'd be.
The best part? This recipe is basically a blank canvas. You can make it exactly as written, or you can throw in whatever leftover veggies you have, adjust the spice level, or swap the cheese for whatever's in your fridge. It's forgiving like that.
So next time you're staring at that leftover chicken wondering what to do with it, remember these enchiladas. They're comfort food at its finest, and they never disappoint.
Happy cooking! :)
Easy shredded chicken enchiladas loaded with seasoned chicken, smothered in homemade red enchilada sauce, and topped with melted cheese. Perfect for using leftover rotisserie chicken—ready in 45 minutes!