These easy roast chicken enchiladas are perfect for meal prep and are always a family favorite!
Hello friends! Have you ever craved enchiladas but are familiar with the recipe process? i feel you Enchiladas seem like a lot of work, but take my word for it, they can be pretty easy to put together with a few shortcuts. It’s one of my favorite family meals. girls go crazy for them.
These Roast Chicken Enchiladas are my go-to for weekend meal prep. I make a large tray or two that can be stored in the fridge or freezer and cooked during the week. They also make the perfect meal to bring to friends or family who need an extra helping hand (new baby, feeling better food, etc.).
A few tricks I swear by to make enchilada easy are: 1) don’t make your own sauce (but if you want to, here’s my recipe) and 2) buy pre-cooked rotisserie chicken.
We usually serve the enchiladas with rice, beans and a big salad on the side. I hope you enjoy this recipe as much as we do!
Easy Rotisserie Chicken Enchiladas
Rotisserie chicken enchiladas are practically the perfect meal. They are easy to make, taste amazing and are packed with healthy ingredients. If you’re looking for a healthy and delicious recipe to cook at home, chicken enchiladas should be at the top of your list.
The best part about chicken enchiladas is that you can customize them to your taste. Use flour or corn tortillas, add black beans or diced green chilies, and don’t forget the secret ingredient that makes them extra special. The sauce and cheese on top make everything better, and with a sprinkle of Monterey Jack, you have a melt-in-your-mouth experience.
One of the best things about chicken enchiladas is that you can make them ahead of time. Simply assemble the enchiladas on a baking sheet, pour the remaining sauce over the top, and store in an airtight container in the refrigerator until you’re ready to bake them. It doesn’t get much easier than that.
When it comes to health benefits, chicken enchiladas are a fantastic option. Using rotisserie chicken instead of cooking your own saves time and is often lower in fat. Plus, you can pack in all kinds of nutritious vegetables and spices to get your daily dose of healthy nutrients. Drizzle some olive oil on top for extra flavor and healthy fats.
This enchilada recipe makes two pans full of enchiladas. about 12 servings. If you’re going to make one pan, you might as well make two! Freeze the extra or give it to a friend or neighbor!
Ingredients:
2 roasted chickens, chopped and placed in a large mixing bowl
2 cans red enchilada sauce. I like the Las Palmas or La Victora brand
1 sweet onion, diced
3-4 cloves of garlic, finely chopped
1 teaspoon of oregano
1/2 teaspoon cumin
32 ounces shredded cheese (I like to use Mexican cheese)
12 flour tortillas – you can also use corn or Siete tortillas
Instructions:
Preheat the oven to 350 degrees and make sure you have two 9×13 casserole dishes ready.
Start the sauce. In a large saucepan over medium heat, sauté the onion and garlic in a little butter for 1-2 minutes, until fragrant. Add the oregano and cumin and mix well. Mix with the canned enchilada sauce.
Add 4-6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your filling!
Heat the tortillas. You want them to be soft and pliable so they don’t break as you stuff them.
Place a ladleful of sauce in the bottom of each pot and spread around so that the bottom is lightly covered with sauce.
Take a tortilla and put the chicken mixture in the middle seam, lengthwise. You want a decent amount of chicken and cheese mixture in it, but make sure it’s not *too full* to roll nicely. Roll it up and place it on the baking sheet. Continue filling and rolling until you have made 12-14 enchiladas.
Cover each pan with the sauce, until no tortilla edges are exposed. You can water it a little, that’s okay.
Cover each pan with cheese and top with aluminum foil. Bake for 30-40 minutes until fluffy.
You can grill the enchiladas for 2-4 minutes until nice and the cheese is browned.
Top with your favorite toppings like sour cream, chopped spring onion or cilantro and serve!
Imprint
Easy Rotisserie Chicken Enchiladas
A soul-hugging Mexican dish made easier with store-bought salsa and grilled chicken.
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- Total time: 1 hour 5 minutes
- Production efficiency: 12–14 1x
2 roast chickens, chopped and placed in a large mixing bowl
2 28 oz cans of red enchilada sauce. I like the Las Palmas or La Victora brand
1 sweet onion, diced
3–4 cloves of garlic, chopped
1 teaspoon oregano
1/2 tsp cumin
32 oz grated Mexican cheese
12 flour tortillas – you can also use corn or Siete tortillas
Preheat the oven to 350 degrees and make sure we have two 9×13 casserole dishes ready.
Start the sauce. In a large pot over medium heat, saute the onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin and mix well. Mix with the canned enchilada sauce.
Add 4-6 ounces of sauce to the shredded chicken and two large handfuls of cheese. Stir to combine. This is your filling!
Heat the tortillas. You want them to be soft and pliable so they don’t break as you stuff them.
Place a ladleful of sauce in the bottom of each pot and spread around so that the bottom is lightly covered with sauce.
Take a tortilla and put the chicken mixture in the middle seam, lengthwise. You want a decent amount of chicken and cheese mixture in it, but make sure it’s not *too full* to roll nicely. Roll it up and place it on the baking sheet. Continue filling and rolling until you have made 12-14 enchiladas.
Cover each pan with the sauce, until no tortilla edges are exposed. You can water it a little, that’s okay.
Cover each pan with cheese and top with aluminum foil. Bake for 30-40 minutes until fluffy.
You can grill the enchiladas for 2-4 minutes until nice and the cheese is browned.
Sprinkle with chopped spring onion or cilantro and serve!
Notes
This recipe makes two large pans of enchiladas. Freeze the extra pan for later or give it to a neighbor or friend!
So what are you waiting for? Make a batch of easy chicken enchiladas tonight and watch your friends and family devour them with glee. You will love the taste and they will love the health benefits. It’s a win-win situation!
You can also enjoy:
Do you have a favorite enchilada recipe?
