These easy chicken enchiladas are just the thing when you’re in need of a cozy meal on a busy weeknight. Tender shredded chicken, warm tortillas, plenty of cheese, and a rich red enchilada sauce come together in one bubbling, cheesy dish that the whole family will love.
This recipe is also the perfect way to use leftover rotisserie chicken from Costco. Instead of letting it dry out in the fridge, transform it instead into a cheesy, saucy, satisfying dinner in just 30 minutes.
How to Make Chicken Enchiladas
To make chicken enchiladas, fill tortillas with shredded chicken, cheese, and enchilada sauce. Roll them, place seam-side down in a baking dish, cover with more sauce and cheese, then bake until bubbly. Finish with fresh toppings like lettuce, tomatoes, sour cream, and cilantro.
Ingredients You’ll Need
- Rotisserie chicken – Shredded leftover chicken works perfectly. A Costco rotisserie chicken has plenty of meat for this recipe.
- Tortillas – Medium or large flour tortillas (corn tortillas also work).
- Onion & garlic – Caramelized onion and fresh garlic add savory depth.
- Red enchilada sauce – Use store-bought or homemade. I use mild sauce to make it kid-friendly but go with whatever works for you.
- Shredded cheese – Mexican blend, Monterey Jack, or cheddar. Mozzarella works as well.
- Toppings – Crisp lettuce, diced tomatoes, crema or sour cream, and optional raw onion/cilantro for extra freshness.
Step-by-Step Instructions
1. Make the chicken filling
Heat oil in a medium pan. Sauté onions until caramelized, about 5–6 minutes. Add garlic and cook for 1 minute. Stir in the shredded rotisserie chicken with 1 cup enchilada sauce. Remove from heat.
2. Prep the baking pan
Preheat oven to 350°F. Spread ¾ cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
3. Assemble the enchiladas
Spoon the chicken mixture near the bottom half of each tortilla. Add ¼ cup cheese, roll tightly, and place seam-side down in the pan. Continue until all tortillas are filled. Pour another ¾ cup enchilada sauce over the rolled tortillas and sprinkle ½ cup cheese on top.
4. Bake
Bake uncovered for 20 minutes, or until tortillas are tender and cheese is melted and bubbly.
5. Add toppings & serve
Top with shredded lettuce, diced tomatoes, sour cream or crema, and optional raw onion and cilantro. Serve warm.
Tips for the Best Chicken Enchiladas
- Use rotisserie chicken – Costco rotisserie chicken saves time and adds flavor.
- Add beans for bulk – Add black beans along with your chicken mixture to make the dish heartier and more filling.
- Make ahead – This recipe is great for meal prep. Simply assemble enchiladas earlier, refrigerate, then bake before serving.
What to Serve with Chicken Enchiladas
Pair these enchiladas with:
- Mexican rice or cilantro lime rice
- Refried beans or black beans
- Guacamole or salsa with chips
- A fresh side salad with avocado and lime
FAQ About Chicken Enchiladas
Can I use flour or corn tortillas?
Both work! Flour tortillas are sturdier, while corn tortillas are traditional.
Can I freeze enchiladas?
Yes. Assemble but don’t bake. Wrap tightly, freeze for up to 2 months.
What cheese melts best?
Mexican blend, cheddar, or Monterey Jack.
Is this dish spicy?
That depends on your enchilada sauce — go with mild for family-friendly or spicy if you want more heat.
Make These Easy Chicken Enchiladas Today!
These easy chicken enchiladas are the perfect weeknight dinner — cheesy, saucy, and ready in just 30 minutes. They’re also one of the best ways to use up leftover Costco rotisserie chicken, making it super convenient but also budget-friendly! Give it a try and leave me a comment below with your outcome. Don’t forget to tag me on Instagram if you make it!
Easy Chicken Enchiladas Recipe
Ingredients
- 1 tbsp avocado oil
- 3 cups cooked chicken shredded
- 8 medium tortillas or 6 large
- ½ onion diced
- 1 tbsp garlic minced
- 28 oz red enchilada sauce
- 3 cups shredded cheese
Toppings
- 1 ½ cups shredded lettuce
- 2 cups tomatoes diced
- 8 tbsp sour cream or Mexican crema
- ½ onion diced (optional)
- ½ cup fresh cilantro chopped (optional)
Instructions
- Heat oil in a pan. Sauté onions 5–6 minutes until caramelized, then add garlic and cook 1 minute. Stir in chicken + 1 cup enchilada sauce. Remove from heat.
- Preheat oven to 350°F. Spread ¾ cup enchilada sauce on the bottom of a 9x13 baking dish.
- Fill each tortilla with chicken mixture + ¼ cup cheese. Roll tightly, seam side down in the dish. Top with ¾ cup enchilada sauce + 3/4 cup shredded cheese.
- Bake 20 minutes or until tortillas are cooked and cheese is melted.
- Top with lettuce, tomatoes, crema, and onion/cilantro if desired. Serve warm.
