Unlock the secret to effortlessly delicious shredded chicken enchiladas! This incredible recipe leverages the ultimate convenience of store-bought rotisserie chicken, transforming it into a rich, flavorful, and incredibly satisfying filling. Imagine tender, juicy shredded chicken, lovingly enveloped in soft tortillas, generously smothered in a creamy, savory white sauce, and baked to golden perfection with a generous blanket of melted cheese. These enchiladas aren’t just a meal; they’re a time-saving marvel that refuses to compromise on exceptional taste, making them an instant family favorite for any day of the week.
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Table of Contents
Why You Will Love This Recipe
If you’re looking for a fuss-free, flavor-packed meal that satisfies everyone at the table, these rotisserie chicken enchiladas are your answer. Here’s why they’re destined to become a staple in your recipe rotation:
- Ultimate Convenience: The star of this recipe is the pre-cooked rotisserie chicken, a true hero for busy weeknights. It eliminates the need for cooking raw chicken from scratch, drastically cutting down on prep time. Simply shred and go! This convenience means more time enjoying your meal and less time slaving over a hot stove.
- Remarkably Flavorful and Tender: Rotisserie chickens are renowned for their perfectly seasoned, incredibly tender, and juicy meat. By starting with such a flavorful base, your enchiladas inherit a depth of taste that’s hard to achieve with plain cooked chicken. Every bite promises succulent chicken infused with delicious seasoning, ensuring a rich and satisfying experience.
- Significant Time-Saving: Preparing shredded chicken for enchiladas can typically take hours, whether you’re boiling, baking, or slow-cooking. This recipe drastically reduces that effort. Since the chicken is already cooked, your primary tasks involve shredding the meat and assembling the enchiladas with other fresh ingredients. It’s the ideal solution for when you crave homemade comfort food without the lengthy cooking process.
- Budget-Friendly: Rotisserie chickens often offer excellent value, making this recipe a cost-effective choice for feeding a family or batch cooking. You get a substantial amount of flavorful meat at a reasonable price, proving that delicious meals don’t have to break the bank.
- Crowd-Pleasing Potential: Enchiladas are a universally loved dish, and this simplified version makes it even easier to delight friends and family. The creamy sauce, melted cheese, and savory chicken create a comforting and indulgent meal perfect for gatherings, potlucks, or a cozy dinner in.
What Type of Tortillas to Use
The choice of tortilla plays a pivotal role in the texture and overall experience of your enchiladas. Each type offers distinct characteristics:
- Corn Tortillas: A traditional and highly recommended choice for authentic enchiladas. Corn tortillas boast a slightly earthy flavor and a firmer, more robust texture that holds up beautifully to the sauce and filling. They provide a rustic charm and a delightful chewiness. You can opt for either white or yellow corn tortillas based on your aesthetic preference or subtle taste variations. For best results, lightly warm corn tortillas before rolling to make them more pliable and prevent tearing.
- Flour Tortillas: If you prefer a softer, more tender enchilada, flour tortillas are an excellent alternative. Their pliable nature makes them easier to roll without breaking, which is particularly helpful for novice enchilada makers. They have a milder flavor profile that allows the chicken and sauce to shine through. Choose medium-sized (6-7 inch) flour tortillas for perfectly portioned enchiladas.
- Whole Wheat Tortillas: For a healthier twist and added nutritional benefits, whole wheat tortillas are a fantastic option. They offer a nuttier flavor and a slightly denser texture compared to regular flour tortillas. This choice adds a wholesome dimension to your dish without sacrificing flavor, making your enchiladas a bit more substantial.
Regardless of your choice, ensure your tortillas are fresh. Warming them slightly before filling can prevent cracks and make them easier to work with, leading to perfectly rolled enchiladas every time.
What Type of Chicken to Use
While the recipe champions the convenience of rotisserie chicken, you have flexibility in your protein choice. The key is to use cooked chicken that is tender and easy to shred.
Rotisserie Chicken: The Ultimate Shortcut
A store-bought rotisserie chicken is the absolute best shortcut. It’s pre-seasoned and perfectly cooked, providing a deeply flavorful and juicy base for your enchiladas with minimal effort. Simply remove the skin and bones, then shred the meat using two forks or your hands. You’ll typically get a mix of white and dark meat, which contributes to a richer flavor and more tender texture.
Cooking Your Own Chicken
If you prefer to cook the chicken yourself, boneless, skinless chicken breasts or thighs are ideal. Both work exceptionally well and can be prepared using various methods:
- Boiling/Poaching: Gently simmer chicken breasts or thighs in seasoned water or broth until cooked through and tender. This method keeps the chicken moist and easy to shred.
- Baking: Season chicken pieces and bake them until fully cooked. This method also results in tender chicken that can be easily shredded.
- Grilling or Searing: For an extra layer of smoky flavor, you can grill or sear your chicken before shredding. Just ensure it’s cooked thoroughly and remains juicy.
- Instant Pot/Slow Cooker: These appliances are fantastic for cooking chicken until it’s fall-apart tender, making shredding a breeze.
The most important step, regardless of your cooking method, is to shred the cooked chicken into bite-sized pieces. This ensures an even distribution of chicken throughout your enchiladas, making every bite consistently flavorful and satisfying. Whether you choose the incredible convenience of rotisserie chicken or the satisfaction of cooking your own, aim for moist, seasoned shredded chicken as the heart of your enchilada filling.
Juicy Chicken/Avoiding Dry Chicken
No one wants dry enchiladas! Ensuring your chicken remains juicy is crucial for a truly satisfying dish. Here are a few tips to prevent your chicken from drying out, especially when using pre-cooked rotisserie chicken that will be baked again:
- Choose Dark Meat: My primary recommendation is to incorporate cuts of chicken with higher fat content, such as dark meat (thighs and drumsticks). These cuts are inherently more forgiving and less prone to drying out during the cooking process. Chicken breasts, while popular, have very little fat and can become dry if overcooked. If you love chicken breasts, be mindful that they tend to be drier, and consider the other strategies below.
- Start with a Moist Rotisserie Chicken: When you pick up your rotisserie chicken, ensure it’s fresh and visibly juicy. Even the breast meat in a freshly cooked rotisserie chicken is typically quite moist. However, remember that you’ll be baking it again, which inherently carries the risk of drying it out further.
- Incorporate Moisture into the Filling: To counteract potential dryness, enrich your enchilada filling with additional moisture. Adding a few tablespoons of salsa, a dash of chicken broth, or even some of the creamy enchilada sauce directly into the chicken mixture before rolling can make a significant difference. Some people like to add a bit of cheese directly to the filling as well, which melts and keeps things moist.
- Consider Store-Bought Enchilada Sauce: If you’re concerned about dryness, using a quality store-bought enchilada sauce mixed into your filling is a reliable method. It adds both moisture and flavor, helping to keep the chicken tender.
- Balance Moisture and Tortilla Integrity: While adding moisture to the filling helps prevent dry chicken, be careful not to overdo it, as excessive liquid can lead to soggy tortillas. It’s a delicate balance. Assess your filling consistency – it should be moist but not runny. If you find your tortillas are becoming too soft, consider slightly reducing the amount of liquid added directly to the filling or use corn tortillas, which tend to be more resilient.
By taking these factors into account, you can confidently prepare enchiladas that feature wonderfully juicy chicken every time, tailored to your texture preferences.
Spices and Seasoning
The right blend of spices is what truly elevates these enchiladas from good to unforgettable. While store-bought taco seasoning packets offer convenience, I highly recommend using my Homemade Taco Seasoning recipe. This allows you to control the quality of the spices and, most importantly, the amount of sodium. Many pre-packaged seasoning blends contain excessive salt, which can overpower the natural flavors of your dish.
My homemade blend is crafted with a harmonious combination of spices, each contributing a unique element to the overall flavor profile:
- Smoked Paprika: This spice adds a beautiful reddish hue and a deep, smoky sweetness that is incredibly inviting. It’s a foundational flavor that complements the chicken perfectly.
- Chili Powder: A blend of ground dried chilies, cumin, and other spices, chili powder brings a rich, earthy, and slightly smoky depth. It’s a cornerstone of Mexican-inspired cuisine.
- Cumin: Known for its warm, earthy, and slightly pungent flavor, cumin is indispensable in Tex-Mex and Mexican dishes. It provides a distinctive aroma and taste that is instantly recognizable.
- Garlic Powder: This staple offers a concentrated savory flavor of garlic, without the moisture or texture of fresh garlic. It blends seamlessly into the seasoning, enhancing the overall richness.
- Onion Powder: Similar to garlic powder, onion powder provides a sweet and slightly tangy onion flavor in a convenient, dry form. It adds another layer of aromatic complexity.
- Salt and Pepper: The ultimate flavor enhancers. Adding salt and pepper to taste is crucial for bringing all the flavors into balance and making them pop. Remember, if you’re using a pre-seasoned rotisserie chicken, you may need less salt, so always taste and adjust.
- Cayenne Pepper (Optional): For those who enjoy a little heat, cayenne pepper is a fantastic addition. You can adjust the amount to suit your personal preference, from a subtle warmth to a noticeable kick.
By using a homemade blend, you ensure that every spice contributes optimally to the vibrant, aromatic, and deeply satisfying taste of your rotisserie chicken enchiladas.
What Type of Cheese to Use
Cheese is a non-negotiable component of any great enchilada. It provides a luscious, gooey texture and a savory depth that binds all the flavors together. The right cheese melts beautifully and contributes significantly to the dish’s appeal. Here are some top choices:
- Monterey Jack: This is a highly versatile, mild-flavored cheese that is a favorite for enchiladas because it melts exceptionally well, creating a wonderfully creamy and smooth texture. Its subtle tanginess perfectly complements the savory chicken and rich sauce without overpowering them.
- Pepper Jack: If you enjoy a touch of heat, Pepper Jack is an excellent alternative. It’s essentially Monterey Jack infused with spicy peppers, such as jalapeños or serranos. This cheese melts just as beautifully but adds a delightful kick, elevating the flavor profile with a pleasant warmth.
- Cheddar: For those who prefer a more pronounced and sharper flavor, cheddar cheese is a classic choice. It melts nicely and contributes a robust, rich, and slightly tangy taste that pairs wonderfully with the other ingredients, offering a more traditional “cheesy” experience. Medium or sharp cheddar works best here.
- Mexican Cheese Blend: Many grocery stores offer pre-packaged “Mexican” cheese blends, which often combine Monterey Jack, cheddar, asadero, and/or queso blanco. These blends are convenient and typically formulated to melt well and provide a balanced flavor that’s perfect for enchiladas.
Feel free to use a single type of cheese or combine two or more for a more complex flavor and texture. A popular combination is Monterey Jack and cheddar, offering the best of both worlds: creamy melt and savory depth.
Buy Blocks of Cheese and Grate Instead of Bags of Pre-Shredded Cheese
For the absolute best enchilada experience, I cannot stress enough the importance of grating your own cheese from a block rather than using pre-shredded, bagged cheese. This simple step can significantly impact the final texture and flavor of your dish. While a standard box grater works perfectly, a food processor with a shredding blade can make this task incredibly quick and easy. Here’s why it’s worth the extra minute:
- Superior Melting: Pre-shredded cheese is typically coated with anti-caking agents, such as cellulose or potato starch, to prevent the individual shreds from clumping together in the bag. These additives, while preventing stickiness, interfere with the cheese’s natural ability to melt smoothly. When you grate fresh cheese, it lacks these coatings, resulting in a velvety, perfectly gooey, and evenly melted layer on your enchiladas – exactly what you want!
- Enhanced Flavor: The anti-caking agents in pre-shredded cheese can also subtly dilute its flavor. Moreover, cheese that has been pre-shredded and exposed to more surface area can dry out faster and lose some of its vibrant taste. Grating your cheese just before use ensures that you capture its natural moisture and full, rich flavor, making every bite of your enchiladas more delicious.
- Better Texture: Freshly grated cheese melts into a cohesive, luscious blanket. Pre-shredded cheese, due to its coatings, can sometimes melt into a grainy or oily texture, detracting from the overall mouthfeel of the dish.
Making this small change will elevate your enchiladas, giving you that restaurant-quality, perfectly melted cheese that we all crave.
How to Make Rotisserie Shredded Chicken Enchiladas
Crafting these delicious enchiladas is a straightforward process, broken down into a few simple steps. For precise measurements and a complete list of ingredients, please refer to the recipe card at the bottom of this post.
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the shredded cooked chicken, chopped onions, black beans, and diced tomatoes with green chilies. Season generously with your chosen spices. Cook until the onions soften and the mixture is fragrant and well combined. Remove from heat.
- Assemble the Enchiladas: Lay a tortilla flat and spoon a generous amount of the chicken filling into the center. Roll it up tightly and place it seam-side down into a 9×13 baking dish. Repeat this process until all the tortillas and filling are used.
- Create the Cream Sauce: In the same skillet (no need to clean it!), melt butter over medium heat. Whisk in the flour to create a roux, cooking for about a minute until lightly golden. Gradually whisk in sour cream (or plain Greek yogurt) and salsa verde. Stir continually until the sauce thickens to your desired consistency. Finally, stir in 1 cup of grated Monterey Jack (or pepper jack) cheese until it’s melted and smooth, creating a rich, creamy sauce.
- Sauce and Top: Pour the freshly made cream sauce evenly over the assembled enchiladas in the baking dish, ensuring every tortilla is well coated. Sprinkle the remaining grated cheddar and Monterey Jack cheese over the top for a decadent finish.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven (350°F or 175°C) for 20 minutes to allow the flavors to meld and the enchiladas to heat through. Then, remove the foil and continue baking for another 10-20 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden.
- Rest and Serve: Once baked, remove the enchiladas from the oven and let them rest for at least 10-15 minutes. This crucial step allows the enchiladas to set, preventing them from falling apart when served. Garnish with fresh cilantro or your favorite toppings, and enjoy!
Why You Use Foil
Using aluminum foil during the baking process for enchiladas is a common and highly effective technique, designed to achieve the perfect balance of moisture and cheesy goodness. I employ a two-stage baking method to maximize these benefits:
- Moisture Retention and Even Heating: Covering the enchiladas with foil for the initial part of baking creates a steamy environment within the dish. This prevents the tortillas from drying out and becoming tough, ensuring they remain soft and tender. The foil also helps to evenly distribute heat, allowing the enchilada filling and sauce to warm through thoroughly without scorching the top layers. This is especially important for multi-layered dishes like enchiladas, where you want every component to be perfectly cooked and integrated.
- Achieving the Perfect Melt and Golden Brown Crust: While moisture is vital, you also want that irresistible, bubbly, golden-brown cheese crust. Baking uncovered for the final stage allows the direct heat of the oven to work its magic. Without the foil, the cheese on top can fully melt, bubble, and develop a beautiful golden hue, adding texture and flavor. This uncovered period is when the edges might crisp up slightly and the sauce can reduce just a touch, intensifying its flavor.
My approach is to cover the enchiladas for the majority of their baking time (approximately 20 minutes) to lock in moisture and ensure they don’t dry out. Then, I remove the foil for the last 10-20 minutes. This final uncovered bake allows the cheese to become wonderfully gooey and bubbly, yielding enchiladas that are both moist beneath and delightfully cheesy on top.
Substitutions and Additional Toppings Ideas
One of the joys of making enchiladas is their versatility. This recipe is a fantastic canvas for customization, allowing you to tailor it to your preferences or what you have on hand. Don’t be afraid to experiment with these delicious additions and substitutions:
- Seafood Options: For a unique twist, consider substituting chicken with cooked crab meat or tender shrimp. These add a delightful oceanic flavor that pairs wonderfully with the creamy sauce.
- Vegetable Boosters for the Filling:
- Bell Peppers: Sauté colorful bell peppers (any color) with your onions for added sweetness and crunch.
- Zucchini: Shredded or finely diced zucchini can be added for extra vegetables and moisture.
- Corn: Fresh or frozen corn kernels add a touch of sweetness and vibrant color to the filling.
- Fresh and Tangy Toppings: These are crucial for cutting through the richness of the enchiladas and adding brightness:
- Guacamole or sliced avocado: Creamy, rich, and essential for many Mexican-inspired dishes.
- Fresh Jalapeños: Thinly sliced fresh jalapeños (or pickled ones) add a spicy crunch.
- Fresh Tomatoes: Diced ripe tomatoes or a fresh pico de gallo bring a burst of freshness.
- Olives: Sliced black olives add a briny, earthy flavor that many love.
- Green Onions/Scallions: Chopped green onions provide a mild oniony bite and a splash of color.
- Hot sauce or Salsa: A drizzle of your favorite hot sauce or a dollop of fresh salsa can provide an extra layer of flavor and heat.
- Fresh Cilantro: A sprinkle of freshly chopped cilantro brightens the entire dish and adds a classic herbaceous note.
Feel free to mix and match these ideas to create your signature enchilada experience!
How to Store/Can You Make it Ahead
These shredded chicken enchiladas are not only fantastic fresh from the oven, but they also make excellent leftovers and can be partially prepared in advance, saving you even more time on a busy day.
Storing Leftovers:
Once cooled, transfer any leftover enchiladas to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate promptly. They will stay fresh and delicious for 3-4 days.
Making Ahead:
You can easily assemble the enchiladas ahead of time and store them in the refrigerator, ready to bake when needed. To do this:
- Prepare the chicken filling as directed.
- Fill and roll the tortillas, placing them seam-side down in your baking dish.
- Cover the assembled enchiladas tightly with plastic wrap or foil.
- Refrigerate for up to 1-2 days before baking.
Important Note for Make-Ahead: For the absolute best texture and to prevent a potentially soggy outcome, I highly recommend preparing the creamy sauce and grating the cheese fresh just before you are ready to bake the dish. Pour the fresh sauce over the chilled, assembled enchiladas, sprinkle with cheese, and then bake as instructed, possibly adding an extra 5-10 minutes to the covered baking time to account for the chilled temperature.
How to Reheat
Enchiladas reheat beautifully, and there are several methods to restore their deliciousness. My personal favorites for achieving the best texture are the air fryer and oven, but the microwave is also an option for quick reheating.
- Oven (Recommended): This method is best for reheating multiple servings or an entire dish, as it helps the enchiladas retain their original texture and crispness on top. Preheat your oven to 350°F (175°C). Cover the dish loosely with foil to prevent drying out, and bake for 20-30 minutes, or until thoroughly warmed through and the cheese is bubbly. For a slightly crispier top, remove the foil for the last 5-10 minutes.
- Air Fryer (Excellent for single servings): For individual portions, the air fryer works wonders, providing a perfectly crispy tortilla and gooey cheese. Place one or two enchiladas in the air fryer basket (single layer, don’t overcrowd). Air fry at 325°F (160°C) for 8-12 minutes, checking periodically, until heated through and golden.
- Microwave (Quickest Option): While the quickest, the microwave can sometimes make tortillas a bit soft or rubbery. Place individual portions on a microwave-safe plate. Cover with a damp paper towel to help retain moisture, and microwave on high for 1-2 minutes, or until heated through.
No matter your method, always ensure the enchiladas are piping hot in the center before serving.
Freezer Tips
These shredded chicken enchiladas are excellent candidates for freezing, making them a perfect meal prep solution for future busy evenings. With proper preparation, you can enjoy homemade enchiladas anytime.
- Freezing Baked Enchiladas: Once your enchiladas are fully cooked and completely cooled, you can freeze them. This is often the preferred method as the tortillas are already hydrated by the sauce, helping to prevent them from becoming too stiff or crumbly when thawed.
- Portioning: For easy meal planning, you can freeze individual enchiladas or smaller portions (2-3 enchiladas) in airtight, freezer-safe containers. For larger quantities, you can freeze the entire baking dish.
- Wrapping: If freezing the entire dish, ensure it’s in a freezer-safe baking dish. Wrap it tightly with several layers of plastic wrap, followed by a layer of aluminum foil. This prevents freezer burn.
- Duration: Frozen enchiladas will maintain their quality for up to 3 months.
- Thawing and Reheating:
- Thawing: For best results, transfer the frozen enchiladas to the refrigerator and allow them to defrost overnight.
- Reheating: Once thawed, reheat them in the oven at 350°F (175°C) until thoroughly warmed through and bubbly. Cover with foil for the initial part of reheating to retain moisture, then remove for the last few minutes if you desire a crispier top. You can also use the air fryer for single portions as described in the “How to Reheat” section.
- Freezing Unbaked Enchiladas (Experimental): While I haven’t personally tested freezing this specific recipe unbaked, it is possible for many enchilada recipes. If you choose to try this, assemble the enchiladas without the cream sauce and cheese. Wrap them tightly and freeze. When ready to bake, add the freshly made cream sauce and cheese before baking. You may need to adjust baking times significantly (potentially baking from frozen, covered, for a longer period, then uncovered) and should anticipate a slightly different texture for the tortillas. If you experiment with this method, I’d love to hear about your results!
Pair With These Recipes
To complete your Tex-Mex feast, these delicious sides and accompaniments perfectly complement the rich flavors of shredded chicken enchiladas:
- Chipotle Cilantro Lime Rice: A zesty, refreshing side that perfectly balances the creamy richness of the enchiladas.
- Pineapple Mango Salsa: The sweet and tangy notes of this tropical salsa offer a vibrant contrast.
- Chipotle Pollo Asado: For those who crave extra protein or a spicier kick, this flavorful chicken dish is a great addition.
- Instant Pot Black Beans: Easy to make and packed with protein, these beans are a classic and hearty side.
- Smoked Salsa: A rich, smoky salsa adds another layer of depth and complexity.
- Air Fryer Tortilla Chips: Crispy, homemade chips are perfect for scooping up any extra sauce or salsa.
- Homemade Queso Cheese: Indulgent and creamy, a side of queso is always a crowd-pleaser.
- Oven Baked Roasted Corn on the Cob: Sweet, roasted corn brings a summery, fresh element to the meal.
More Popular Recipes
If you enjoyed these enchiladas, be sure to explore more of our beloved recipes that bring big flavors to your table:
- Taco Bell Creamy Jalapeño Sauce: Recreate your favorite fast-food sauce at home.
- Slow Cooker Chicken Taco Soup: A comforting and easy one-pot meal for chilly days.
- Shrimp Taco Salad: A fresh and flavorful salad with a delicious seafood twist.
- Spicy Shrimp Tacos: Quick to make and bursting with vibrant, spicy flavors.
- Cod Fish Tacos: Light, flaky fish tacos that are both healthy and delicious.
- Lobster Tacos: An indulgent and sophisticated take on the classic taco.
You will probably also enjoy our Rotisserie Chicken Noodle Soup for another comforting meal.
Shredded Rotisserie Chicken Enchiladas
Brandi Crawford
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Equipment
- 9×13 Baking Dish
Ingredients
- 1 teaspoon olive oil
- 12-16 oz cooked chicken
- 15.5 oz canned diced tomatoes and green chilies Drained.
- ½ cup chopped onions I used red onions.
- 15.5 oz canned beans Drained; I used black beans.
- 6-8 tortillas I used flour tortillas, mine were 6-7inches in width.
- ½ cup grated cheddar cheese
- ½ cup grated Monterey Jack Cheese or pepper jack cheese I use Monterey Jack Cheese
- foil
Homemade Taco Seasoning (You can also use store-bought packets if you wish).
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon cayenne pepper Adjust to suit taste.
Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup sour cream or plain Greek yogurt
- ½ cup salsa verde You can use any salsa you wish.
- 1 cup grated Monterey Jack Cheese or pepper jack cheese
Instructions
- Preheat oven to 350 degrees.
Prepare the Enchilada Filling
- In a large skillet, heat the olive oil over medium heat.1 teaspoon olive oil
- Add the cooked chicken, onions, beans, and diced tomatoes with green chilies to the skillet and season with the spices. Cook until the onions are soft and fragrant. Remove the skillet from the heat.12-16 oz cooked chicken, 15.5 oz canned diced tomatoes and green chilies, ½ cup chopped onions, 15.5 oz canned beans, ½ tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, 1 teaspoon cayenne pepper
- Take a tortilla and place a spoonful of the chicken filling in the center.6-8 tortillas
- Roll it up and place it seam-side down into a 9×13 baking dish. Repeat this process with the remaining tortillas and chicken filling.
Cream Sauce
- Heat the skillet on medium heat. Add the butter and allow it to melt.2 tablespoons unsalted butter
- Once melted, add the flour and whisk. Add the flour in stages to prevent clumping. This will create a roux. Continue to whisk until the four is fully combined.2 tablespoons all-purpose flour
- Add in the sour cream (or plain Greek yogurt), salsa verde, and 1 cup of grated cheese. Stir until thick to create a cream sauce.1 cup sour cream or plain Greek yogurt, 1 cup grated Monterey Jack Cheese or pepper jack cheese, ½ cup salsa verde
Assemble the Enchiladas and Bake
- Pour the cream sauce over the enchiladas, making sure to cover them evenly. Sprinkle the remaining 1 cup of grated Monterey Jack (or pepper jack) cheese over the top.½ cup grated cheddar cheese, ½ cup grated Monterey Jack Cheese or pepper jack cheese
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-20 minutes, or until the cheese is melted and bubbly.
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. I like to allow them to cool for at least 15 minutes. They will fall apart if they aren’t set and properly cooled.
Garnish with chopped cilantro if desired.
Notes
You can use any canned beans in this recipe including pinto or kidney beans. If you don’t like beans, omit them.
If you really like cheese, add more than noted in the recipe. Restaurant-style enchiladas typically have a ton more cheese. If that’s what you’re looking for, go for it.
For added flavor to the chicken, drizzle it with half of a fresh lime prior to cooking.
The number of enchiladas you make will vary based on the amount of chicken you use and if you added beans to the filling or not. The dish will make 6-8 enchiladas.
There are quite a few reasons your chicken may dry out for enchiladas. My first recommendation is to select the cuts of chicken with more fat, i.e., dark meat. Chicken breasts have very little fat and are more prone to drying out. I love to use chicken breasts for this dish, but keep in mind, breasts are a lot drier than the other cuts of chicken. If you know this will bother you, don’t use chicken breasts.
When you grab your rotisserie chicken the meat (including the breasts) is likely super juicy. You are going to bake and cook the chicken again, which means it risks drying out. Add salsa and/or cheese to your enchilada filling if this bothers you. You can also use a store-bought enchilada sauce.
I do not like adding these to my filling because it usually results in a soggy tortilla, but you won’t have to worry about dried chicken with this method. Take all of this into account and decide what will work best for you.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.