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These Rotisserie Chicken Enchiladas are part of my Rotisserie Chicken Meal Prep Series, transforming one rotisserie chicken into multiple effortless meals. By combining store-bought sauces, tortillas, and pre-cooked chicken, this recipe delivers all the flavor of traditional enchiladas in a fraction of the time. Perfect for busy weeknights or when you just don’t feel like cooking from scratch.

What Are Enchiladas?

Traditional enchiladas are a beloved Mexican dish made by filling tortillas with meat or beans, rolling them up, and covering them in a rich sauce before baking. While absolutely delicious, they often involve making sauces and fillings from scratch, which can be time-consuming. With this recipe, we take a more accessible approach by using rotisserie chicken, store-bought sauces, and tortillas. It’s a simplified, “hacky” version of enchiladas that doesn’t compromise on flavor but saves you tons of time.

Ingredients for Rotisserie Chicken Enchiladas

For the Filling

• 2 rotisserie chicken breasts, shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 small tomato, finely chopped
• 1 red onion, finely chopped (divided into two parts)
• 1 fresh jalapeño, finely chopped (divided into two parts)
• 1 tbsp taco seasoning
• ½ tsp garlic powder
• ¼ tsp cumin powder

For the Enchiladas

• 8 medium corn tortillas (6-8 inch)
• 300g taco sauce
• 200g green tomatillo salsa
• 150g shredded cheese (cheddar or a Mexican blend)

For Topping

• 1 cup sour cream
• ¼ cup fresh cilantro, chopped (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Filling

In a large mixing bowl, combine shredded rotisserie chicken, black beans, corn, tomato, half the red onion, and half the jalapeño. Add taco seasoning, garlic powder, and cumin powder. Toss well to combine.

2. Assemble the Enchiladas

Preheat your oven to 200°C (400°F). Warm the tortillas slightly to make them pliable. Spoon 2-3 tablespoons of the filling into the center of each tortilla, roll it up, and place it seam-side down in a greased baking dish. Repeat with all tortillas.

3. Add the Sauce and Cheese

Mix the taco sauce and green tomatillo salsa together. Pour this sauce mixture evenly over the rolled tortillas. Sprinkle the shredded cheese generously over the top.

4. Bake the Enchiladas

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

5. Garnish and Serve

Let the enchiladas rest for 5 minutes before serving. Top with sour cream, fresh cilantro, and the remaining red onion and jalapeño for added freshness.

Storage Tips for Rotisserie Chicken

Refrigeration: Store shredded rotisserie chicken in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions of shredded chicken in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before using.
Use Bones: Don’t toss the bones! Use them to make chicken stock for soups, sauces, or rice dishes.

Ingredient Substitutions and Variations

No Green Tomatillo Salsa?

• Use green enchilada sauce for a classic flavor. if you’re unable to find this you can use more taco sauce or make your own
  • To make your own enchilada sauce you can
    • Roast 4-5 tomatillos and 2 green chilies (Anaheim or Poblano) at 200°C (400°F) for 10-12 minutes until charred.
    • Sauté 1 chopped onion and 2 minced garlic cloves in 1 tbsp olive oil until softened.
    • Blend the roasted tomatillos, chilies, onion, garlic, 1/2 cup cilantro, 1 tsp cumin, 1/2 tsp oregano, and juice of 1 lime until smooth.
    • Simmer the blended mixture with 2 cups chicken or vegetable broth for 5-7 minutes.
    • Season with salt and pepper to taste, and it’s ready to use!
• Substitute with a mix of salsa verde and sour cream for a creamy alternative.
• Make your own easy green sauce by blending roasted green chilies, garlic, and lime juice.

Tortilla Options:

• Corn tortillas are traditional, but flour tortillas work well if you prefer a softer texture.
• For a gluten-free option, ensure your tortillas are certified gluten-free.

Cheese Substitutes:

• Use mozzarella or Monterey Jack if you don’t have cheddar or a Mexican blend.

Vegetarian Option:

• Swap the chicken for additional black beans, roasted sweet potatoes, or sautéed mushrooms.

Why Rotisserie Chicken Enchiladas Are a Game-Changer

1. Saves Time: Pre-cooked rotisserie chicken cuts down on prep time significantly.
2. Effortless Yet Flavorful: Store-bought sauces make it easy, but the spices and fresh ingredients ensure maximum taste.
3. Versatile: This recipe works for lunch, dinner, or even meal prepping for the week.
4. Crowd-Pleaser: Perfect for family meals or gatherings.

Why This Recipe Fits Into the Meal Prep Series

This dish showcases how to stretch one rotisserie chicken into multiple meals throughout the week. Whether you’re a busy professional, a student, or someone who simply doesn’t want to cook from scratch every day, these enchiladas prove you don’t have to sacrifice flavor for convenience.

For more recipes in this series, check out:

• Rotisserie Chicken Pho
• One-Pot Rotisserie Chicken Rice

Serving and Storage Tips

Leftovers: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: Assemble enchiladas without the sauce and cheese. Freeze in a baking dish, covered tightly, for up to 2 months. Thaw, then add sauce and cheese before baking.

These Rotisserie Chicken Enchiladas bring the bold flavors of enchiladas to your table with a fraction of the effort. Using rotisserie chicken, store-bought sauces, and simple fillings, they’re the ultimate hack for a satisfying weeknight dinner. Try them today and see how delicious meal prep can be!