Easy Rotisserie Chicken Enchiladas
Trust me when I say this is the best chicken enchilada recipe ever!!! Not only will your mouth be watering by the first bite, this dish uses an easy shortcut to save you time and make the prep easy peasy! You’re going to love rotisserie chicken enchiladas with a creamy sour cream sauce and plenty of cheese for an easy weeknight dinner.
I love serving up some air fryer taquitos as an appetizer when serving this chicken enchilada casserole to friends and family! Add a simple veggie side dish such as this air fryer zucchini and this easy corn salsa makes a simple way to take things up a notch!
Table of contents
Why You Will Love Chicken Enchiladas with Sour Cream Sauce
- Great flavor. They’re creamy, full of flavor, with the perfect amount of extra kick, and anyone can make it perfectly!
- Sure to be a hit. This creamy chicken enchilada recipe will have the entire family running back for another plate in record time!
- A simple shortcut. What makes this creamy chicken enchilada recipe so easy is using rotisserie chicken. It makes frequent visits to our chicken recipes as it just makes the process so much easier!! All you have to do is shred it up.
- Family-friendly dinner! This meal is popular with kids and adults making it a win all around!
Ingredients for Baked Chicken Enchiladas
- Tortillas: You can use flour or corn tortillas to make chicken enchiladas though corn tortillas are typically used in most authentic enchilada recipes.
- Shredded cheese: I love using Monterey jack cheese to give these chicken enchiladas the perfect cheesy taste! You can definitely experiment with other cheeses such as cheddar cheese or a Mexican blend.
- Chicken: To make this a super easy recipe, use a rotisserie chicken from your local deli or grocery store. All you need to do is shred it. You can also use leftover shredded chicken.
- Butter: I prefer cooking with unsalted butter to create the best flavor. It adds richness you can’t get from oil and using unsalted gives me more control over the salt.
- Flour: Flour is cooked with butter to create a roux which will make the sauce truly creamy and delicious.
- Chicken broth: I used chicken broth to give the sauce the perfect amount of flavor.
- Sour cream: This adds the perfect tang to the sauce that goes great with the chicken. Would it even be an enchilada recipe without sour cream?
- Diced green chiles: Green chiles give our sauce the right amount of kick. You can use mild or spicy depending on your taste.
How To Make Rotisserie Chicken Enchiladas
- Combine. The shredded chicken and cheese in a bowl.
- Fill the Tortillas. With the chicken and cheese mixture. Roll them up and place them seam-side down in your greased 9 x 13 glass baking dish.
- Pour the Sauce. Over the top of the enchiladas in the baking dish.
- Sprinkle the Cheese. Over the top of the enchiladas and bake in the oven. Broil just before serving to lightly brown the cheese.
How To Make Sour Cream Enchilada Sauce
- Stir the flour into the melted butter and whisk for one minute.
- Add the broth and continue whisking.
- Cook the sauce until it’s thick and bubbly.
- Remove the sauce from the heat and stir in the sour cream and green chiles.
- Pour the sauce over the enchiladas.
When ready, serve your enchiladas with more sour cream on top, diced tomatoes, and avocado. Enjoy!
Tips & Variations
- Let the sauce cool slightly before adding the sour cream. If it’s too hot the sour cream will curdle.
- Place your enchiladas with the seam side down in the baking dish and nestled up against each other. This ensures that the enchiladas stay closed during cooking.
- Broil at the end of cooking. Just a few minutes under the broiler give the cheese nice browned edges and a little color.
- Swap the chicken for cooked shrimp. This recipe will taste great when made with shrimp too!
Recipe FAQ
Both work so it depends on your tastes and preference. However, for authentic chicken enchiladas, it’s recommended to use corn tortillas.
There are two main ways to shred chicken – with a fork and with a mixer. A fork takes much more effort and time, so I like to use a mixer. You can use a hand mixer in a large mixing bowl, or your favorite stand mixer. I like to use my KitchenAid Mixer with the pouring shield (it stops the chicken from flying out) at a low speed.
Yes, you can assemble the dish up to 24 hours in advance. Place the enchiladas in the casserole dish and add the sauce on top. Then cover well and store in the fridge overnight. Remove the casserole from the fridge 30 minutes before you’re ready to reheat and let it sit on the counter. Sprinkle the cheese over the top and then bake as directed. It may take an additional 5-10 minutes to cook since it will be colder than when freshly prepared.
Storing
- Store. Leftover chicken enchiladas in an airtight container in the fridge for up to five days. To freeze, make sure to cover it tightly with foil or use a freezer bag or container before placing it into the freezer. When properly stored, they will last in the freezer for 6-8 weeks. When ready to enjoy, allow them to thaw in the fridge overnight.
- Reheat. Place the leftovers in a baking dish and cover with foil. Heat in a 350° F oven for 15-20 minutes or until heated through. You can top with more cheese if desired and then broil it uncovered for a few minutes to brown the cheese. Alternatively, you can heat an individual portion in the microwave on a plate covered loosely with a paper towel.
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Easy Rotisserie Chicken Enchiladas
Ingredients
- 10 corn tortillas, or flour tortillas
- 3 cups shredded Monterey Jack cheese
- 2 ½ cups shredded rotisserie chicken
Sour Cream Enchilada Sauce
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles, medium
Instructions
Make Enchilada Sour Cream Sauce
- Melt butter in a pan over medium heat; stir flour into the butter and whisk for 1 minute over heat.
- Add broth and whisk together; cook until thick and bubbling.
- Remove from heat, cool slightly and stir in sour cream and chiles.
Assemble the Enchiladas
- Preheat oven to 350°F.
- Combine shredded chicken and 1 cup of cheese.
- Fill tortillas with the mixture and roll each one before placing into a greased 9 x 13 glass baking dish.
- Pour the mixture over enchiladas and add the remaining 2 cups of cheese over the top.
- Bake in the oven for 20-23 minutes, and then broil for another 3 minutes to completely melt and brown the cheese.
- Top with sour cream, diced tomatoes, and avocado. Enjoy!
Notes
- Let the sauce cool slightly before adding the sour cream. If it’s too hot the sour cream will curdle.
- Place your enchiladas with the seam side down in the baking dish and nestled up against each other. This ensures that the enchiladas stay closed during cooking.
- Broil at the end of cooking. Just a few minutes under the broiler give the cheese nice browned edges and a little color.
- Swap the chicken for cooked shrimp. This recipe will taste great when made with shrimp too!
- Store. Leftover chicken enchiladas in an airtight container in the fridge for up to five days. To freeze, make sure to cover it tightly with foil or use a freezer bag or container before placing it into the freezer. When properly stored, they will last in the freezer for 6-8 weeks. When ready to enjoy, allow them to thaw in the fridge overnight.
- Reheat. Place the leftovers in a baking dish and cover with foil. Heat in a 350° F oven for 15-20 minutes or until heated through. You can top with more cheese if desired and then broil it uncovered for a few minutes to brown the cheese. Alternatively, you can heat an individual portion in the microwave on a plate covered loosely with a paper towel.
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Delicious recipe! My husband and son loved it- tonight was the 2nd time I made it- but didn’t like that the bottom edge of the tortillas didn’t get crispy at all- it was too soft or soupy. Tonight, I made sure that they were tightly fit together and used a ladle to pour the sauce over top… and I didnt even use all of the sauce either. Any suggestions?
I made this using rotisserie chicken and flour tortillas. I was worried the green chilies would make it too spicy, but it wasn’t. I used a can of mild Oretago chilies. I loved the chopped avocado and Roma tomato on the top-so pretty. I also made a homemade enchilada sauce and served it on the side. It was VERY filling. My husband and son-in-law ate one and a half. I was stuffed eating one. I will make this again! Thank you!
These look so delicious and very tasty! I made these for dinner the other night and my family loved this recipe! Such a great dinner recipe!
My family loves these enchiladas! They are family-friendly & great paired with any Mexican side.
These Chicken Enchiladas were super easy to make and incredibly delicious!! LOVED it!
Love the creamy sauce on those enchiladas. Great comfort food!
These enchiladas look amazing & so easy!! Enchiladas are my favorite go-to when I make Mexican food, which is weekly! I can’t wait to try these!!
What a delicious recipe! I am adding this to my dinner line up for the week! Yum!