Every food blog on earth has a chicken enchilada recipe, and most of them read like they were written by someone who’s never had to feed three kids on a Tuesday when the homework pile is taller than the laundry pile. These are the enchiladas I make at least once a month, and they come together in about twenty minutes of actual work using a rotisserie chicken from the grocery store.
I used to think enchiladas were a weekend project. You’d have to cook the chicken, make the sauce, prep everything, and by the time the dish actually went in the oven, half the evening was gone. Then my friend Denise told me her secret: rotisserie chicken. A five-dollar rotisserie chicken from the grocery store, shredded right into a bowl while it’s still warm—that’s your filling, done.
The thing about enchiladas is that they’re forgiving. You can stuff them with whatever you’ve got—leftover chicken, beans, even just cheese if that’s the kind of night it is. Roll them up, pour sauce over the top, cover with cheese, and bake until everything is bubbling and golden. Nana Ruth didn’t make enchiladas, but she would’ve loved the logic: take what you have, make it work, feed your people.
Mason calls these “the rolled-up ones” and requests them by that name. Wyatt eats his with a fork and knife like a gentleman until about the third enchilada, at which point all manners are abandoned. Clara adds extra sour cream to hers and eats slowly, savoring each bite like she’s at a restaurant instead of our kitchen table with dog hair on the floor.
How to Make Easy Chicken Enchiladas
Shred the chicken and mix the filling. Pull apart a rotisserie chicken (or use about 3 cups of any cooked, shredded chicken). Mix it with a cup of shredded cheese, a can of drained black beans, a few spoonfuls of sour cream, and a splash of enchilada sauce. Season with cumin and a little garlic powder. The filling should be flavorful on its own—taste it before you start rolling.
Warm the tortillas and roll. Warm flour or corn tortillas briefly in the microwave (wrap them in a damp paper towel for 30 seconds) so they don’t crack when you roll. Spoon filling down the center of each tortilla, roll it up, and place seam-side down in a greased 9×13 baking dish. Pack them snug so they hold their shape.
Pour sauce over the top and add cheese. Cover the rolled enchiladas with the rest of the enchilada sauce—about a can and a half total. Top with a generous layer of shredded cheese. I use a mix of cheddar and Monterey Jack.
Bake until bubbly. Cover with foil and bake at 375°F for 20 minutes, then remove the foil and bake 5-10 more minutes until the cheese is melted and the edges are starting to brown. Let it sit for a few minutes before serving. Top with sour cream, diced avocado, cilantro, or whatever your family likes.
Love easy chicken dinners? My Easy One-Pot Chicken and Rice is another one-dish wonder that the whole family asks for on repeat.
Easy Chicken Enchiladas
Ingredients
- 3 cups cooked shredded chicken
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 2 cups shredded Mexican cheese blend divided
- 1 can red enchilada sauce 19 oz
- 8 flour tortillas 8-inch
- 4 oz cream cheese softened
- 1 teaspoon cumin
- sour cream, cilantro, and green onions for topping
Instructions
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Preheat oven to 375°F. Spread 1/2 cup enchilada sauce on the bottom of a 9x13 baking dish.
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Mix shredded chicken, black beans, corn, cream cheese, 1 cup shredded cheese, and cumin in a large bowl.
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Spoon filling down the center of each tortilla, roll up, and place seam-side down in the baking dish.
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Pour remaining enchilada sauce over the top and sprinkle with remaining 1 cup cheese.
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Cover with foil and bake 20 minutes. Remove foil and bake 5 more minutes until cheese is bubbly and golden.
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Let rest 5 minutes. Top with sour cream, cilantro, and green onions before serving.
Common Questions
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
For every stew, pot roast, and soup that needs low-and-slow love. The pot I reach for on Sundays.
Casseroles, brownies, brunch bakes. I own three and somehow always need a fourth.
Homemade tortillas in about two minutes. Once you try it, you do not go back to store-bought.
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