If you’re searching for a dinner idea that packs in amazing flavor, takes little effort, and makes everyone at the table happy, let me introduce you to my absolute favorite Rotisserie Chicken Enchiladas with Corn Tortillas. This crowd-pleasing dish transforms store-bought rotisserie chicken into a cheesy, savory, oven-baked meal that bursts with tender chicken, a pop of green chiles, and an irresistible red sauce — all cradled in soft, authentic corn tortillas. Whether you’re cooking for a busy weeknight or want something special but stress-free, this recipe is guaranteed to impress and satisfy.
Ingredients You’ll Need
You’ll be amazed at how just a few simple but thoughtfully chosen ingredients create such a flavorful pan of Rotisserie Chicken Enchiladas with Corn Tortillas. Each item brings something unique, whether it’s creaminess, color, or a hint of smoke, so don’t skip a thing!
- Rotisserie chicken: Already cooked and shredded for the ultimate shortcut and pure tenderness.
- Shredded cheddar or Monterey Jack cheese: Adds creamy meltiness and a touch of tanginess; use extra for that golden crust on top.
- Sour cream: Lends rich, creamy body to the filling with just the right amount of tang.
- Diced green chiles: These mild peppers give the filling its signature Southwestern kick.
- Ground cumin: Essential for warm, earthy depth in every bite.
- Chili powder: Brings gentle heat and deep, smoky flavor to tie everything together.
- Garlic powder: Adds savory background flavor without overpowering the enchiladas.
- Corn tortillas: The key to texture and flavor — their soft heartiness perfectly holds the filling and sauce.
- Red enchilada sauce: Bathes the enchiladas in robust, spicy-tangy flavor; choose your favorite store-bought or homemade brand.
- Chopped fresh cilantro and diced red onion (optional): For a fresh, colorful, classic garnish that makes the dish pop.
How to Make Rotisserie Chicken Enchiladas with Corn Tortillas
Step 1: Prep Your Filling
Start by preheating your oven to 375°F (190°C). In a large bowl, combine the shredded rotisserie chicken, one cup of your chosen cheese, sour cream, diced green chiles, ground cumin, chili powder, and garlic powder. Stir together until the filling looks creamy and well blended — you want every bite of these Rotisserie Chicken Enchiladas with Corn Tortillas to be packed with bold, cheesy flavor.
Step 2: Soften the Corn Tortillas
This is the secret to rolling perfect enchiladas without cracked tortillas! Place the stack of corn tortillas between damp paper towels and microwave for about 30 seconds. The heat and moisture make them pliable and easy to work with. Alternatively, you can give each tortilla a quick dunk in a hot skillet with a bit of oil for even more flavor and flexibility.
Step 3: Fill and Roll
Spoon 2–3 tablespoons of your savory chicken mixture straight down the center of each tortilla. Roll each one tightly and place seam-side down in a lightly greased 9×13-inch baking dish. Don’t worry if things get a little messy — that’s part of the charm of homemade Rotisserie Chicken Enchiladas with Corn Tortillas!
Step 4: Douse in Sauce and Add Cheese
Once all the enchiladas are nestled in the dish, pour the red enchilada sauce evenly over the top, making sure every tortilla is well coated. Sprinkle a generous handful of extra cheese over everything — this will melt into the most beautiful golden layer as it bakes.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the sauce is bubbling and the cheese is deliciously melted and golden. Let the Rotisserie Chicken Enchiladas with Corn Tortillas rest for 5 minutes out of the oven so everything sets up nicely before you serve.
How to Serve Rotisserie Chicken Enchiladas with Corn Tortillas
Garnishes
No pan of enchiladas is complete without a sprinkle of chopped fresh cilantro and a handful of diced red onion for a touch of lively flavor and vibrant color. Add a dollop of extra sour cream, a sprinkle of crumbled queso fresco, or even some sliced jalapeños if you love a little heat.
Side Dishes
Amp up the Mexican comfort food vibe by serving Rotisserie Chicken Enchiladas with Corn Tortillas alongside fluffy Spanish rice, a bowl of black or refried beans, or a crisp green salad drizzled with citrusy vinaigrette. A side of fresh guacamole or pico de gallo never hurts, either!
Creative Ways to Present
For a fun, festive meal, arrange enchiladas family-style right in the baking dish and let everyone serve themselves. Or try plating individual enchiladas on colorful plates with a smear of extra enchilada sauce and a cascade of toppings. For parties, cut the enchiladas into bite-sized pieces and serve with toothpicks for the ultimate hand-held appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply cover the baking dish tightly or transfer enchiladas to an airtight container. They’ll keep beautifully in the fridge for up to 3 days, making Rotisserie Chicken Enchiladas with Corn Tortillas a great choice for easy lunches and next-day dinners.
Freezing
Want to prepare in advance? Assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes as needed so it’s piping hot throughout.
Reheating
To reheat leftovers, cover the enchiladas with foil and warm in a 350°F oven until heated through, about 15–20 minutes. If you’re in a hurry, microwave on medium heat, loosely covered, until steaming — just be sure not to overcook, so the tortillas stay tender.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! While the unique texture of Rotisserie Chicken Enchiladas with Corn Tortillas comes from authentic corn tortillas, flour tortillas will also work if that’s your preference or what you have on hand.
Is there a way to make this dish spicier?
Definitely! For spicier enchiladas, add a pinch of cayenne to the filling, or swap the mild green chiles with diced jalapeños or a spicy salsa verde. You can also use a spicy enchilada sauce for extra kick.
What’s the best way to prevent corn tortillas from cracking?
Warming your tortillas before filling is key. Wrap them in a damp paper towel and microwave, or give each one a quick turn in a hot, lightly oiled skillet — both methods make rolling super easy and help keep them from splitting during baking.
Can I add beans or veggies to the filling?
Absolutely! Black beans, pinto beans, roasted corn, or sautéed peppers are wonderful additions that add flavor, texture, and a boost of nutrition to your Rotisserie Chicken Enchiladas with Corn Tortillas.
What’s the best cheese for enchiladas?
Cheddar and Monterey Jack are traditional and wonderful, but feel free to experiment with pepper jack, oaxaca, or a blend for even more gooey, oozy, cheesy goodness.
Final Thoughts
If you’re craving a comforting, flavor-packed dinner that’s almost effortless from start to finish, these Rotisserie Chicken Enchiladas with Corn Tortillas should be at the top of your must-try list. Give them a go and watch your family fall in love with every cheesy, saucy, perfectly spiced bite!
Print
Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Rotisserie Chicken Enchiladas with Corn Tortillas are a delicious and easy-to-make Mexican-inspired dish that the whole family will love. Tender shredded rotisserie chicken combined with cheese, green chiles, and spices, all wrapped in corn tortillas and baked to perfection. A comforting meal that’s perfect for any night of the week!
Ingredients
For the Enchiladas:
- 2 cups shredded rotisserie chicken
- 1 cup shredded cheddar or Monterey Jack cheese (plus extra for topping)
- 1/2 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 8 corn tortillas
- 1 (10 oz) can red enchilada sauce
- Chopped fresh cilantro and diced red onion for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine the shredded chicken, 1 cup shredded cheese, sour cream, diced green chiles, cumin, chili powder, and garlic powder.
- Warm the tortillas: Warm the corn tortillas in a damp paper towel in the microwave for 30 seconds to make them pliable.
- Fill and roll: Spoon about 2–3 tablespoons of the filling into each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
- Add sauce and bake: Pour the enchilada sauce evenly over the top, sprinkle with additional cheese, cover with foil, and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly and golden.
- Rest and serve: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro and diced red onion if desired.
Notes
- To keep corn tortillas from cracking, warm them before filling or lightly fry each one in a bit of oil.
- Add black beans or corn to the filling for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
