Easy Rotisserie Chicken Enchiladas

This rotisserie chicken enchilada recipe transforms store-bought chicken into a Mexican-inspired comfort meal that's perfect for busy weeknights. The creamy sauce with green chilies creates a dish that's both satisfying and simple to prepare, making it ideal for family dinners when time is short but you still want something homemade.

I discovered this recipe during a particularly hectic week when I needed to feed my family quickly. The combination of pre-cooked chicken and homemade sauce has made this our go-to emergency dinner that never feels like a compromise.

Ingredients

• Rotisserie chicken: provides tender pre-cooked meat that saves significant time
• Sour cream: creates a rich creaminess that balances the spices
• Monterey Jack cheese: melts beautifully for that perfect cheese pull
• Flour tortillas: hold up well to the sauce without getting soggy
• Green enchilada sauce: offers tangy flavor that complements the chicken
• Chicken broth: adds depth to the sauce while keeping it pourable
• Garlic powder and onion powder: provide instant flavor without chopping
• Cumin: brings classic Mexican warmth and earthiness
• Butter and flour: create a roux that thickens the sauce perfectly
• Green chilies: add mild heat and authentic southwestern flavor

Step-by-Step Instructions

Preparation:

Preheat your oven to 375°F and grease your baking dish thoroughly to prevent sticking. This temperature creates the perfect environment for melting cheese while heating the enchiladas through without drying them out.

Create the Roux Base:

Melt butter in a pan over medium heat then whisk in flour until completely incorporated. Cook for a full minute while whisking constantly to eliminate any raw flour taste. This crucial step creates the foundation for a smooth sauce.

Develop the Sauce:

Gradually add chicken broth and green enchilada sauce in small amounts while whisking continuously to prevent lumps. Continue stirring until the mixture thickens enough to coat the back of a spoon about 3 to 4 minutes. The sauce should be silky and have a gravy-like consistency.

Complete the Sauce:

Lower the heat and stir in sour cream green chilies and all seasonings until fully incorporated. The sauce should be creamy with visible flecks of green chilies. Taste and adjust seasonings if needed.

Prepare the Filling:

In a separate bowl mix shredded rotisserie chicken with half cup of cheese until well combined. The warmth from the chicken will slightly melt the cheese creating a cohesive filling that stays put when rolled.

Assemble the Enchiladas:

Place about two tablespoons of chicken mixture on each tortilla spreading it in a line down the center. Roll each tortilla tightly and arrange them seam-side down in your prepared baking dish making sure they fit snugly.

Add Sauce and Cheese:

Pour the prepared sauce evenly over all enchiladas ensuring every inch is covered. Sprinkle the remaining cheese across the top focusing on edge coverage as well as the center for even melting.

Bake to Perfection:

Bake uncovered for 20 minutes until the cheese is completely melted with light golden spots and the edges of the enchiladas begin to crisp slightly. You should see the sauce bubbling around the edges when ready.

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The green chilies are honestly what makes this recipe special. My grandmother who lived in New Mexico always insisted on using fresh roasted green chilies when making enchiladas. While the canned version is more convenient I sometimes roast my own poblano peppers as a tribute to her authentic cooking style.

Recipe FAQs

→ Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to bake, pour the sauce over them and add cheese. You may need to add 5-10 minutes to the baking time if cooking from cold.

→ What can I substitute for green enchilada sauce?

If you can't find green enchilada sauce, use salsa verde as a substitute. You could also use red enchilada sauce for a different flavor profile, or make a quick homemade version with tomatillos, green chilies, onion, and garlic blended together.

→ How spicy are these enchiladas?

As written, these enchiladas are mild to medium in spiciness, depending on your green enchilada sauce. To increase heat, add diced jalapeños, cayenne pepper, or hot sauce to the filling or sauce. For a milder version, use a mild enchilada sauce and omit the green chilies.

→ What sides pair well with these enchiladas?

Mexican rice, black beans, corn salad, or a simple green salad complement these enchiladas perfectly. For a complete meal, add guacamole, pico de gallo, or a dollop of extra sour cream on the side.

→ Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas provide a more authentic flavor but require different handling. Lightly fry each corn tortilla in oil for a few seconds before filling to prevent cracking. They'll also absorb more sauce, creating a different but equally delicious texture.

→ How do I store and reheat leftovers?

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or place in a 350°F oven covered with foil for 15-20 minutes until heated through.