Easy Rotisserie Chicken Enchiladas Recipe

Easy rotisserie chicken enchiladas recipe is here. Use store bought precooked whole or leftover chicken to make this simple Mexican food that will become your new family favorite dinner. You know How Long to Cook Enchiladas, now it is time to make the prep way faster.

Enchiladas with Rotisserie Chicken

Like I said, this makes a great leftover chicken breast recipe, or thighs if you have meat you cooked the night before that is now looking at you thru that freezer bag in the fridge. 😉 I hate wasting food so I love having delicious options of “new meals” you can make with it. (nobody will even know either)

Ok so we have made a version of this with our Leftover Chicken Slow Cooker Enchiladas, but I wanted to add an option for in the oven as well. We all have that at home. 😉 I will say that overall the texture of this one is better so you can get a nice golden brown on the top with the ooey gooey cheese pull we all love when served.

Wanna’ know our rotisserie chicken hack? The easiest way to get it off the bone and shred it without a knife is to throw it into a freezer bag. Zip closed and gently squeeze and move it around so the bones pop out. Open up and pull all those out and you’re ready to go!!

Easy Rotisserie Chicken Enchiladas

I have made Instant Pot Enchiladas before but quite frankly if you skip the tedious prep from homemade the timing to make these is about the same. You can make a much larger batch with this method as well vs. a few at a time.

I use a porcelain dish that is about 9×13″ size. You could use a metal style or if all you had were a few 9×9 square pans I would use 1 or however many you want to fill. It is easy to double or even triple this recipe. All you need are 2x the ingredients and a larger pan(s). They are best served right out of the oven but reheat well too.

• 1 rotisserie chicken bones removed, shredded
• 24 oz enchilada sauce
• 1 can, 4 oz diced green chiles
• 8 oz Mexican cheese blend, or mix of Monterey Jack and cheese and Cheddar cheese is great
• 1 block cream cheese
• 8-10 medium tortillas flour or corn
• Salt and pepper to taste

You don’t have to just use poultry for the filling either. If you had leftover hamburgers you could dice those up, or our Crockpot Enchilada Casserole Ground Beef makes a great filling too. Many times if I make this one night, I will have all the ingredients to make this with the leftovers on hand for a 2nd meal.

Chicken Enchiladas with Rotisserie Chicken

Just like when we make our Instant Pot Taco Casserole, I prefer mild cans of sauce and diced peppers but if you wanted it to be spicy all you’d need to do is choose the medium or hot versions of the same brands you see here.

Easiest if you buy one of these at the store but if you wanted to make your own seasoned Rotisserie Chicken in Oven that works too.

• Preheat oven to 375 degrees F. Pour 1/3 of your can of enchilada sauce into the bottom to coat.
• For super easy meal prep, put rotisserie chicken into a gallon freezer bag, seal and press with your fingers to loosen bones. Remove skin and bones, discard and you’re pretty much set.
• Or use a knife to remove meat from bones and shred or chop into large bite size pieces.
• In a bowl put your block of cream cheese and microwave for 40 seconds to soften it.
• Combine with diced chicken and chiles, fold together so shredded chicken mixture is coated nicely.
  • you could add 1/2 cup drained black beans into the mixture too if desired
• Lay 1-2 medium (taco size) tortillas down and fill the middle.
• Roll up so it closes, flip over and put into pan with sauce with the seam side down so it doesn’t unravel.
• 9×13″ baking dish should fit 8 snuggly from one end to the other, could fit one on the side if you move them all to one side.
• Sprinkle half your cheese on top. Pour remaining sauce over the top so every bit is wet with it.
• Then sprinkle on remaining shredded cheese on top.

Bake at 375 F for 20 minutes, then increase temp to 425 F for 4-5 minutes to brown the top. Enjoy warm filled tortillas with sauce and cheese on top with some sour cream, chopped fresh cilantro and/or a dollop of guacamole on the top.

Leftover Chicken Enchiladas

Talk about a super easy recipe right??? If you were baking something else at the same time in the oven at 350 you could easily use that temp for 25 minutes instead. I still like to increase the heat at the end to get that browning on the top with the cheese. Everything is already cooked so all you are doing is warming everything up though.

How to reheat leftover enchiladas

In the microwave you would just put on a safe plate and add as much sauce as you have in the saved container on top as you have. Fresh shredded cheese could be added as well. Heat for 1 minute until the middle is warmed thru. To heat the insides more, cut in half before reheating this way.

1. In the oven you would Preheat your oven to 350°F. This is the best way to prevent them from becoming soggy.
2. If they had been refrigerated, remove and let them sit at room temperature for about 10-15 minutes to take the chill off first. This helps them heat more evenly. If they’re frozen, it’s best to thaw them in the refrigerator overnight before reheating.
3. Place in an oven-safe dish. Cover the dish with aluminum foil to help trap moisture and prevent them from drying out during reheating.

Place the covered dish in the preheated oven and bake for about 15-20 minutes, or until they are heated through. If the enchiladas were frozen, they may need a few extra minutes to heat thoroughly.