Description

There’s something irresistibly comforting about enchiladas. Maybe it’s the warm, gooey cheese, or the way the sauce soaks perfectly into every tortilla, or just the fact that it’s one of those dishes that brings everyone to the table. These Rotisserie Chicken Enchiladas are a lifesaver for weeknights—fast, flavorful, and full of soul.

This dish reminds me of cozy family dinners where the kitchen smells like home, and seconds are basically guaranteed. The beauty of using rotisserie chicken is not just in how much time it saves, but also in the deep, savory flavor it adds without all the work. And if you’ve got a rotisserie chicken hanging out in the fridge, this is the perfect way to turn it into something brand new and deeply satisfying.

Whether you’re looking to use up leftovers, feed a crowd, or simply whip up something delicious with minimal effort, this recipe checks all the boxes. Plus, it’s super customizable. Add more spice, more cheese, or even sneak in a few veggies—it’s a forgiving, flexible dish that welcomes creativity.

Ingredients

Scale

2 ½ to 3 cups shredded rotisserie chicken

1 tablespoon olive oil

1/2 cup chopped onions

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

10 oz red enchilada sauce

1/3 cup sour cream

1 ½ cups shredded Mexican-style cheese (or cheddar)

8 small flour tortillas

Fresh chopped cilantro (for garnish)

Instructions

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish—this will make cleanup a breeze and keep your enchiladas from sticking.
Sauté the onions. In a skillet over medium heat, add olive oil and chopped onions. Cook for 2-3 minutes until soft and fragrant. This simple step adds a depth of flavor that brings the whole dish together.
Spice it up. Stir in the shredded rotisserie chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Give it a few stirs to let those spices bloom and infuse the chicken. It should smell amazing at this point!
Make it creamy. Add about 1/4 cup of the enchilada sauce and the sour cream to the skillet. Stir everything until creamy and well combined. This mixture becomes the delicious heart of your enchiladas.
Assemble the enchiladas. Spoon the chicken filling evenly into each tortilla, sprinkle a little cheese inside (because who doesn’t love a cheesy surprise?), roll them up snugly, and place seam-side down in your prepared baking dish.
Sauce and cheese, please. Once all the enchiladas are lined up in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle the rest of the cheese generously—this is what gives you that golden, melty finish.
Bake to perfection. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and slightly golden.

Garnish and serve. Top with chopped fresh cilantro for a fresh pop of color and flavor. Serve hot, and get ready for everyone to ask for seconds.

Notes

You can double this recipe easily for a larger crowd or make two pans—one to bake now and one to freeze for later.
For a lighter version, use low-fat sour cream and reduced-fat cheese.