These easy enchiladas with rotisserie chicken are great for lunch prep and always a family favorite!
Hello friends! Have you ever had a craving for enchiladas but been put off by the recipe process? I feel Enchiladas seem like a lot of work, but take my word for it, they’re super easy to throw together with a few shortcuts. This is actually one of my go-to crowdpleaser family meals; 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 during the week. They make the perfect meal to bring to friends or family who need an extra helping hand (new baby, feel-good food, etc.).
A few tricks I swear by to make enchilada easier 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 enchiladas with rice, beans and a big ol’ salad on the side. I hope you love this recipe as much as we do!
Easy Enchiladas with Rotisserie Chicken
This recipe fills two pans with enchiladas; About 12 times. If you’re going to make one pan, you can make two! Freeze an extra one or give it to a friend or neighbor!
Ingredients:
2 rotisserie chickens, shredded and placed in a large mixing bowl
2 cans of red enchilada sauce. I like Las Palmas or La Victoria brand
1 sweet onion, diced
3-4 cloves of garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin seeds
32 ounces shredded Mexican cheese
12 Flour Tortillas – You can also use corn or semolina tortillas
Instructions:
Preheat oven to 350 degrees and make sure you line two 9×13 casserole dishes.
Start the sauce. In a large pot over medium heat, sauté the onion and garlic in a little butter for 1-2 minutes, until fragrant. Add oregano and cumin, stir well. Stir in the canned enchilada sauce.
Add 4-6 ounces of sauce and two large handfuls of cheese to the shredded chicken. Stir to combine. This is your fill!
Heat the tortillas. You want to make them soft and pliable so they don’t break when you fill them.
Place a ladle of sauce in the bottom of each casserole dish and spread around, so the bottom is lightly coated with the sauce.
Grab a tortilla and place the chicken mixture lengthwise down the center seam. You want it to have enough of the chicken and cheese mixture, but make sure it’s not *too full* to wrap around nicely. Roll it up and place it in a pan. Continue filling and rolling until you have made 12-14 enchiladas.
Cover each pan in sauce until there are no exposed tortilla edges. You might get it a little wet, that’s okay.
Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned.
Top with chopped green onions or cilantro, and serve!
Easy Enchiladas with Rotisserie Chicken
A soul-hugging Mexican comfort food dish made easy with store-bought sauce and rotisserie chicken.
- Preparation Time: 25 minutes
- Cooking time: 40 minutes
- Total Time: 1 hour 5 minutes
- yield: 12–14 1X
2 Rotisserie chickens, shredded and placed in a large mixing bowl
2 28-ounce cans of red enchilada sauce. I like Las Palmas or La Victoria brand
1 Sweet onion, diced
3–4 Garlic clove, minced
1 teaspoon Oregano
1/2 tsp cumin
32 oz Shredded Mexican cheese
12 Flour Tortillas – You can also use corn or semolina tortillas
Preheat oven to 350 degrees and make sure you line two 9×13 casserole dishes.
Start the sauce. In a large pot over medium heat, sauté the onion and garlic in a little butter for 1-2 minutes, until fragrant. Add oregano and cumin, stir well. Stir in the canned enchilada sauce.
Add 4-6 ounces of sauce and two large handfuls of cheese to the shredded chicken. Stir to combine. This is your fill!
Heat the tortillas. You want them soft and pliable so they don’t break when you fill them.
Place a ladle of sauce in the bottom of each casserole dish and spread around, so the bottom is lightly coated with the sauce.
Grab a tortilla and place the chicken mixture lengthwise down the center seam. You want it to have enough of the chicken and cheese mixture, but make sure it’s *not too full to roll neatly*. Roll it up and place it in a pan. Continue filling and rolling until you have made 12-14 enchiladas.
Cover each pan in sauce until there are no exposed tortilla edges. You might get it a little wet, that’s okay.
Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned.
Top with chopped green onions 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!
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Do you have a favorite enchilada recipe?
