Easy Rotisserie Chicken Enchiladas

Rotisserie chicken enchiladas in a baking dish topped with avocado and tomatoes.

This is the best rotisserie chicken enchilada recipe ever!!! Made with corn tortillas for true authentic chicken enchiladas and the best sauce you could ask for. It’s the perfect weeknight dinner!

Course Main Course

Cuisine Mexican

Keyword chicken enchiladas, chicken enchiladas with sour cream sauce, easy chicken enchiladas, enchilada sour cream sauce, rotisserie chicken enchiladas, sour cream enchilada casserole, sour cream enchilada sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 476kcal

Author Jennifer

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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