Description

There’s something about a bubbling pan of enchiladas coming out of the oven that feels like a warm hug. Growing up, enchiladas were our go-to family meal on chilly weeknights, or when the table needed something filling, familiar, and soul-satisfying. The smell of toasted tortillas, spiced sauce, and gooey cheese always meant good things were coming.

This Rotisserie Chicken Enchilada recipe takes all that comfort and nostalgia and turns it into a super weeknight-friendly dish. Using store-bought rotisserie chicken not only saves time, but it brings in an extra level of flavor without the extra effort. These enchiladas are layered with creamy, cheesy goodness, balanced with the perfect kick from the enchilada sauce, and topped off with all your favorite garnishes.

Whether you’re feeding a crowd, stocking up the fridge with leftovers, or just craving something delicious and easy, this recipe checks all the boxes. It’s versatile, cozy, and loaded with the kind of flavor that makes people come back for seconds—sometimes thirds.

Ingredients

Scale

3 cups cooked rotisserie chicken, shredded
8–10 flour or corn tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon chili powder
2 cups red enchilada sauce
Salt and pepper to taste
Optional toppings: chopped cilantro, sour cream, diced avocado, sliced jalapeños, green onions

Instructions

Step 1: Preheat and Prep
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish or coat it with non-stick spray. This helps keep the enchiladas from sticking and makes for easy cleanup later.

Step 2: Sauté the Onions
In a skillet, heat the olive oil over medium heat. Toss in the chopped onions and sauté until they’re soft and translucent—about 3 to 5 minutes. This little step adds a sweet, savory base to the filling that’s totally worth the few extra minutes.

Step 3: Season the Chicken
Add the shredded rotisserie chicken to the pan with the onions. Sprinkle in the garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Stir everything together and let it warm through for a few minutes. Your kitchen will smell amazing at this point.

Step 4: Assemble the Enchiladas
Spoon a little bit of enchilada sauce into the bottom of your prepared baking dish—just enough to lightly coat the surface. Take one tortilla at a time, fill it with a scoop of the chicken mixture and a sprinkle of cheese, then roll it up and place it seam-side down in the dish. Keep going until the dish is full.

Step 5: Add the Sauce and Cheese
Once all your enchiladas are nestled in the dish, pour the remaining enchilada sauce evenly over the top. Use a spoon or spatula to spread it around if needed. Then, sprinkle on the rest of the cheese until everything is covered in that cheesy, saucy goodness.

Step 6: Bake Until Bubbly
Slide the dish into the oven and bake for about 20-25 minutes, or until the cheese is melted and bubbling and the edges of the tortillas are just starting to crisp up.

Step 7: Garnish and Serve
Let the enchiladas sit for a few minutes after baking (this helps them set up a bit), then load them up with your favorite toppings. I love a dollop of sour cream, fresh cilantro, and a few slices of avocado for that cool, creamy contrast.

Notes

Feel free to double the batch and freeze half—your future self will thank you. These reheat beautifully and are one of those dishes that taste even better the next day as the flavors deepen.