Enchiladas With Rotisserie Chicken

Easy Enchiladas with Rotisserie Chicken

These easy rotisserie chicken enchiladas are great for meal prep and always a family favorite!

Easy Enchiladas With Rotisserie Chicken

Hi friends! Have you ever craved enchiladas but are intimated by the recipe process? i feel you Enchiladas seem like they would be a lot of work, but take my word for it, they can actually be pretty easy to throw together with a few shortcuts. This is actually one of my go-to crowd pleaser family meals; the girls go wild for them.

These enchiladas with rotisserie chicken are my go-to for weekend meal prep. I make a large tray or two that can be stored in the fridge or freezer and cooked throughout the week. They also make the perfect meal to bring to friends or family who need an extra helping hand (new baby, nicer food, etc.).

A few tricks I swear by to make enchilada easy are 1) don’t make your own sauce (but if you want to, here’s my recipe), and 2) buy pre-cooked rotisserie chicken.

We usually serve the enchiladas with rice, beans and a big old salad on the side. I hope you love this recipe as much as we do!

Easy Enchiladas with Rotisserie Chicken

This recipe makes two pans full of enchiladas; about 12 servings. If you’re going to make one pan, you might as well make two! Freeze the extra one, or give it to a friend or neighbor!

Ingredients:

2 rotisserie chickens, shredded and placed in a large mixing bowl

2 cans red enchilada sauce. I like the Las Palmas or La Victora brand

1 sweet onion, diced

3-4 cloves of garlic, finely chopped

1 teaspoon of oregano

1/2 teaspoon cumin

32 oz grated Mexican cheese

12 flour tortillas – you can also use corn or Siete tortillas

Instructions:

Preheat the oven to 350 degrees and make sure you have two 9×13 casserole dishes ready to use.

Start the sauce. Sauté the onion and garlic in a little butter, 1-2 minutes, in a large pot over medium heat until fragrant. Add the oregano and cumin and stir well. Stir in the canned enchilada sauce.

Add 4-6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your stuffing!

Heat the tortillas. You want them to be soft and pliable so they don’t break when you fill them.

Place a ladleful of sauce in the bottom of each baking dish and spread around, so that the bottom is lightly covered with sauce.

Grab one tortilla, and place the chicken mixture in the center seam, lengthwise. You want there to be a decent amount of chicken and cheese mixture in there, but make sure it’s not *too full* to roll neatly. Roll it up and place in the pan. Continue filling and rolling until you have made 12-14 enchiladas.

Cover each pan in the sauce until there are no open tortilla edges. You can soak it a little, that’s right.

Cover each pan with cheese and cover with foil. Bake for 30-40 minutes until bubbly.

You can fry the enchiladas for 2-4 minutes until the cheese is also nicely browned.

Top with chopped green onion or cilantro, and serve!

Enchiladas With Rotisserie Chicken

Pressure

Easy Enchiladas with Rotisserie Chicken

Enchiladas With Rotisserie Chicken 300x300

A soul-hugging Mexican comfort food dish made easier with store-bought sauce and rotisserie chicken.

  • Writer: Gina Harney // The Fitnessista
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour 5 minutes
  • Yield: 1214 1x

2 rotisserie chickens, shredded and placed in a large mixing bowl

2 28-oz cans of red enchilada sauce. I like the Las Palmas or La Victora brand

1 sweet onion, diced

34 cloves of garlic, finely chopped

1 teaspoon oregano

1/2 tsp cumin

32 us grated Mexican cheese

12 flour tortillas – you can also use corn or Siete tortillas

Preheat the oven to 350 degrees and make sure you have two 9×13 casserole dishes ready to use.

Start the sauce. Sauté the onion and garlic in a little butter, 1-2 minutes, in a large pot over medium heat until fragrant. Add the oregano and cumin and stir well. Stir in the canned enchilada sauce.

Add 4-6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your stuffing!

Heat the tortillas. You want them to be soft and pliable so they don’t break when you fill them.

Place a ladleful of sauce in the bottom of each baking dish and spread around, so that the bottom is lightly covered with sauce.

Grab one tortilla, and place the chicken mixture in the center seam, lengthwise. You want there to be a decent amount of chicken and cheese mixture in there, but make sure it’s not *too full* to roll neatly. Roll it up and place in the pan. Continue filling and rolling until you have made 12-14 enchiladas.

Cover each pan in the sauce until there are no open tortilla edges. You can soak it a little, that’s right.

Cover each pan with cheese and cover with foil. Bake for 30-40 minutes until bubbly.

You can fry the enchiladas for 2-4 minutes until the cheese is also nicely browned.

Top with chopped green onion or cilantro, and serve!

Notes

This recipe makes two large pans of enchiladas. Freeze the extra pan for later, or give it to a neighbor or friend!

You can also enjoy:

Do you have a favorite enchilada recipe?

Related Posts