Rotisserie Chicken Recipes That Save Time Without Sacrificing Taste

This is the ultimate shortcut for incredible shredded chicken enchiladas! I love using store-bought rotisserie chicken, turning it into a flavorful filling that’s tender, juicy, and topped with melted cheese. It’s a time-saving hack that doesn’t skimp on taste.

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Why I Love This Recipe

• Convenience: Rotisserie chicken saves so much time. No cooking chicken from scratch.
• Tender and Juicy: Rotisserie chicken is seasoned perfectly and comes out just right.
• Cost-Effective: It’s affordable and delivers amazing results without breaking the bank.
• Time-Saving: No hours of cooking shredded chicken! The hard part’s done; you just assemble the enchiladas.

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Tortilla Choices

• Corn Tortillas: Traditional with a slightly earthy flavor and firmer texture.
• Flour Tortillas: Softer, more pliable, and less likely to break.
• Whole Wheat Tortillas: A healthier, nuttier option.

My Chicken Preferences

I use rotisserie chicken most of the time, but you can also cook boneless, skinless chicken breasts or thighs. Grilled, baked, or seared works great, as long as the meat is juicy and easy to shred.

Avoid Dry Chicken

If dry chicken bothers you, avoid breasts or mix in salsa, cheese, or enchilada sauce. Just don’t overdo it—you don’t want soggy tortillas.

Seasoning Tips

I always use homemade taco seasoning for control over salt and spices. Store-bought packs work fine but are often overloaded with sodium.

My Go-To Seasoning Mix:

• Smoked Paprika: Sweetness and color
• Chili Powder: Smoky richness
• Cumin: Warm, earthy tones
• Garlic Powder: Savory punch
• Onion Powder: Sweet and tangy
• Salt and Pepper: Balances it all

Cheese Tips

• Monterey Jack: Creamy, mild, melts beautifully.
• Pepper Jack: Adds heat for spice lovers.
• Cheddar: Sharp, bold, and melts well.

Always Grate Your Own Cheese

I shred cheese blocks instead of using bagged cheese. Pre-shredded cheese has anti-caking agents that ruin the melting texture. It’s worth the effort for smooth, velvety results.

Baking Hacks

• Use Foil: Keeps enchiladas moist during baking.
• Uncover to Brown: Remove foil toward the end for a golden, bubbly top.

Add-Ins and Toppings

Here are some fun swaps or extras to elevate your enchiladas:

• Crab or Shrimp
• Bell Peppers
• Zucchini or Corn
• Guacamole, Salsa, or Hot Sauce
• Fresh Tomatoes, Olives, or Green Onions

Storing and Reheating

• Store: Keep leftovers sealed in the fridge for 3-4 days.
• Reheat: Use the oven or air fryer at 350°F for the best texture. Microwaves work too but aren’t my favorite.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge and reheat as above.

This enchilada shortcut saves me time, delivers bold flavor, and never compromises on texture. Give it a try and let me know what substitutions or toppings you love most!

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Shredded Rotisserie Chicken Enchiladas

Emily Hart

Check out the ultimate shortcut to incredible shredded chicken enchiladas! This mouthwatering recipe features the convenience of store-bought rotisserie chicken, transforming it into a delectable filling bursting with flavor. With tender and juicy shredded chicken, smothered in a white savory sauce and topped with melted cheese, these are a time-saving solution that does not compromise on taste.

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Prep Time 20 minutes mins

Total Time 3 hours hrs

Course Dinner, lunch

Cuisine American

Servings 7

Calories 476 kcal

Ingredients

  

1x2x3x

• 1 teaspoon olive oil
• 12-16 oz cooked chicken
• 15.5 oz canned diced tomatoes and green chilies Drained.
• 1/2 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.
• 1/2 cup grated cheddar cheese
• 1/2 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).

• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 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
• 1/2 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,1/2 cup chopped onions,15.5 oz canned beans,1/2 tablespoon chili powder,1 teaspoon cumin,1/2 teaspoon garlic powder,1/2 teaspoon onion powder,1/2 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,1/2 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.
• 1/2 cup grated cheddar cheese,1/2 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

I didn’t add any salt and pepper to the taco seasoning because I purchased a pre-seasoned chicken that has already been salted. Taste your dish and make the decision on whether or not you will add salt and pepper.

 

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.

 

Using salsa verde may make your cream sauce a little chunky, depending on the brand you use. This doesn’t bother me, if it bothers you, purée the sauce first.

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 more dry 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

Calories: 476kcalCarbohydrates: 51gProtein: 36gFat: 18g

Keyword chicken enchiladas with rotisserie chicken, leftover chicken enchiladas, Mexican recipes with rotisserie chicken, rotisserie chicken enchiladas

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Emily Hart

Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.

For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.

Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.