These easy enchiladas with rotisserie chicken are great for meal prep and always a family favorite!
Hi friends! Have you ever craved enchiladas but are intimated by the recipe process? I feel ya. Enchiladas seem like they would be a lot of work, but take my word for it, they can actually be quite easy to throw together with a few shortcuts. It’s actually one of my go-to crowdpleaser family meals; the girls go wild for them.
These enchiladas with rotisserie chicken 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 be cooked up during the week. They also make the perfect meal to bring to friends or family who need an extra helping hand (new baby, feel-better food, etc.).
A couple tricks I swear by to make enchilada making 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 big ol’ salad on the side. I hope you love this recipe as much as we do!
Easy Enchiladas with Rotisserie Chicken
This 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 one, or give it to a friend or neighbor!
2 rotisserie chickens, shredded and placed in a large mixing bowl
2 cans of red enchilada sauce. I like the Las Palmas or La Victora brand
1 sweet onion, diced
3-4 cloves of garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin
32 oz shredded Mexican cheese
12 flour tortillas – you can also use corn or Siete tortillas
Preheat the oven to 350 degrees and make sure you have two 9×13 in casserole dishes ready to go.
Start the sauce. In a large pot on medium heat, saute the onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin, and stir well. Stir in the canned enchilada sauce.
Add 4-6 oz of sauce to the shredded chicken and two big 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 fill them.
Place a ladle of sauce at the bottom of each casserole dish and spread around, so the bottom is lightly coated with sauce.
Grab one tortilla, and place the chicken mixture in the middle seam, lengthwise. You want there to be a decent amount of chicken and cheese mixture in it, but make sure it isn’t *too full* to roll neatly. Roll it up and place in the pan. Continue filling and rolling, until you’ve made 12-14 enchiladas.
Cover each pan in the sauce, until there is no exposed tortilla edges. You can drench it a bit, it’s ok.
Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.
You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned, too.