Easy Rotisserie Chicken Enchiladas Recipe

With this easy recipe for Rotisserie Chicken Enchiladas, you can make a restaurant-style favorite at home.


FOR THE ENCHILADA SAUCE: – 3 Tablespoons unsalted butter – 3 Tablespoons all-purpose flour – 3 cups chicken stock – 2 Tablespoons tomato paste – 2 teaspoons cumin – 1 Tablespoon coriander – 2 teaspoons oregano – 1 Tablespoon chili powder – 1 Tablespoon chipotles in adobo, minced (optional, for spice) – 1 Tablespoon red wine vinegar


FOR THE ENCHILADAS: – 2 Tablespoons olive oil – 1 medium onion, diced – 4 cloves garlic, minced – 1 teaspoon oregano – 1 teaspoon cumin – 2 teaspoons chili powder – 1 rotisserie chicken, picked clean and meat roughly chopped (about 3 cups) – 8 (8-inch) corn or flour tortilla – 2 cups shredded Mexican blend cheese


MAKE THE ENCHILADA SAUCE:- Heat the oven to 350°F. Put butter in a medium saucepan over medium-high heat. Whisk the flour into the butter when it melts, then cook for 30 seconds to toast it.

Step 1

Mix in chicken stock, tomato paste, cumin, coriander, oregano, chili powder, chipotles in adobo (optional), and red wine vinegar. 

Step 2

Simmer the sauce for 5 minutes, then taste and add salt and pepper. Keep the sauce cool and thicken while making the enchiladas.   

Step 3

MAKE THE ENCHILADAS:- Stir regularly in a large sauté pan over medium-high heat with olive oil and onions and garlic until the onions are transparent, about 5 minutes. 

Step 4

Stir in oregano, cumin, chili powder, and chopped rotisserie chicken. Mix ½ cup of the prepared sauce with the chicken stuffing, then leave the pan off heat.

Step 5

Place ½ cup of prepared enchilada sauce in a 9x13-inch baking dish. Dip each tortilla into the enchilada sauce and place on a chopping board.

Step 6

Spoon chicken mixture into the bottom third of each greased tortilla. Roll each tortilla carefully and place it seam side down in the baking dish with the sauce, stacking the enchiladas in a single layer.

Step 7

Top the enchiladas with the remaining sauce and shredded cheese. Bake the enchiladas for 10–15 minutes until the cheese melts, then top with avocado, sour cream, or olives.

Step 8


– Calories: 472kcal,  – Carbohydrates: 22g,  – Protein: 20g,  – Fat: 35g,  – Saturated Fat: 17g,  – Trans Fat: 1g,  – Cholesterol: 81mg,  – Sodium: 815mg,  – Potassium: 510mg, – Fiber: 3g, – Sugar: 6g,  – Vitamin A: 1911IU,  – Vitamin C: 8mg,  – Calcium: 448mg,  – Iron: 4mg

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