Easy Chicken Enchiladas with Rotisserie Chicken

These Easy Chicken Enchiladas with Rotisserie Chicken are a game-changer when you’re short on time but craving a delicious, comforting meal. Using store-bought rotisserie chicken cuts down on prep time, while still delivering that rich, homemade flavor. Packed with savory chicken, gooey cheese, and a flavorful enchilada sauce, this dish is perfect for busy weeknights or family dinners.

Ingredients

• Rotisserie chicken – 2 cups, shredded

• Flour tortillas – 8 small (or corn tortillas for a more authentic option)

• Enchilada sauce – 1 can (about 15 oz)

• Shredded cheese – 1 ½ cups (cheddar, Monterey Jack, or a blend)

• Sour cream – ½ cup (optional for topping)

• Chopped onions – ½ small (optional for added flavor)

• Chopped cilantro – For garnish (optional)

• Salt and pepper – To taste

• Olive oil – For greasing the baking dish

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Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil to prevent the enchiladas from sticking.

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Step 2: Shred the Rotisserie Chicken

Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces. Discard any bones and excess fat. This is where the beauty of using rotisserie chicken comes in—it’s already cooked, saving you time while still giving you flavorful, tender chicken.

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Step 3: Assemble the Enchiladas

Take a tortilla and spoon about 2-3 tablespoons of the shredded chicken onto the center. If you like, sprinkle a small amount of chopped onions on top for extra flavor. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas until all the chicken is used.

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Step 4: Add Enchilada Sauce and Cheese

Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully covered. Then, sprinkle the shredded cheese generously over the top. You can use a blend of cheddar and Monterey Jack for that perfect melt.

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Step 5: Bake the Enchiladas

Cover the baking dish with aluminum foil and bake for about 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5-10 minutes or until the cheese is fully melted and bubbly.

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Step 6: Serve and Garnish

Once out of the oven, let the enchiladas rest for a few minutes. Then, serve hot with a dollop of sour cream and a sprinkle of chopped cilantro for a burst of freshness. You can also add a side of rice or refried beans for a complete meal.

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Tips and Variations

• Spice it Up: If you like your enchiladas spicy, add chopped jalapeños to the chicken mixture or use a spicy enchilada sauce.

• Vegetarian Option: Replace the chicken with black beans or grilled vegetables for a vegetarian version.

• Make it Creamy: Add a small container of cream cheese to the chicken mixture for extra creaminess.

• Freezer Friendly: These enchiladas freeze well. Simply assemble, cover with foil, and freeze. When ready to bake, bake directly from frozen (may need a bit more time in the oven).

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These Easy Chicken Enchiladas with Rotisserie Chicken are quick, satisfying, and bursting with flavor. Using pre-cooked chicken cuts your prep time drastically, making it the perfect solution for busy nights when you still want something comforting and delicious.