Why You’ll Love these Cozy Rotisserie Chicken Enchiladas
When it comes to weeknight dinners that everyone at the table will devour, these Rotisserie Chicken Enchiladas are my absolute go-to comfort food.
I love how they transform store-bought rotisserie chicken into something that tastes homemade and special.
The sauce is what really makes these enchiladas shine—tangy, slightly spicy, and richly tomato-based with a touch of creaminess from the sour cream.
Plus, they’re incredibly time-efficient. While traditional enchiladas might require hours of prep, these come together in minutes, not including baking time.
Who doesn’t appreciate a shortcut that doesn’t sacrifice flavor?
What Ingredients are in Cozy Rotisserie Chicken Enchiladas?
What I love about these Rotisserie Chicken Enchiladas is that they use everyday ingredients you likely already have in your pantry, combined with the convenience of a store-bought rotisserie chicken. This smart shortcut saves tons of time without sacrificing that authentic enchilada flavor we all crave. The ingredient list strikes that perfect balance between convenience and homemade goodness—nothing fancy or hard to find, just simple components that work together to create something truly comforting.
- 1 rotisserie chicken, skin discarded and meat removed
- 1 large sweet onion, chopped
- 14-16 small corn tortillas
- 1 cup shredded cheese (jack or cheddar mix recommended)
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1/2 cup water
- 1/2 cup light sour cream
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon vinegar
- Cooking spray (for the baking dish)
Feel free to adjust the spice level to your family’s preference—maybe dial back the red pepper flakes if you’ve got sensitive palates at the table, or kick it up a notch if you like things spicy. One thing I appreciate about this recipe is its flexibility with the cheese—while a jack or cheddar mix works beautifully, you could easily substitute with what you have on hand, like Monterey Jack, Colby, or even a Mexican cheese blend. The corn tortillas provide that authentic enchilada texture, but if you’re in a pinch, flour tortillas could work too (though the flavor profile will change slightly).
How to Make these Cozy Rotisserie Chicken Enchiladas
Making these enchiladas is wonderfully straightforward, perfect for those weeknights when you want something homemade but don’t have hours to spend in the kitchen. Start by preheating your oven to 350 degrees and prepping your baking dish with a light coating of cooking spray. Then, tackle the rotisserie chicken by removing all the meat from the bones, discarding the skin, and chopping or shredding the meat into small, bite-sized pieces. Place all that flavorful chicken in a bowl and set it aside while you chop one large sweet onion.
Now for the enchilada sauce, which comes together in minutes but tastes like it simmered all day. In a mixing bowl, combine 1 (15 ounce) can of tomato sauce, 1 (6 ounce) can of tomato paste, 1/2 cup of water, and 1/2 cup of light sour cream. Season with 1/2 teaspoon each of pepper, salt, and onion powder, plus 1/2 teaspoon of red chili pepper flakes for a bit of heat. Round out the flavors with 1 teaspoon of chili powder and 1 teaspoon of vinegar, which adds that subtle tang that makes homemade sauce so special. Give it all a good stir until smooth and well-blended.
Assembly is where the magic happens. Take each of your 14-16 small corn tortillas in hand, add a portion of chicken, some chopped onion, and a spoonful of your freshly made sauce. Roll it up and place it seam-side down in your prepared baking dish. Continue until your dish is filled with these plump little bundles.
Pour the remaining sauce over the top, making sure to coat all the enchiladas, then sprinkle with 1 cup of shredded cheese. Cover the dish lightly and bake until bubbly and golden. The result? A comfort food classic that tastes like it took all day but comes together in a fraction of the time.
Cozy Rotisserie Chicken Enchiladas Substitutions and Variations
While this recipe is fantastic as written, the beauty of these cozy rotisserie chicken enchiladas lies in their adaptability to whatever ingredients you might’ve on hand.
Don’t have corn tortillas? Flour works perfectly too—I’ve used them in a pinch when my pantry was lacking. Swap the rotisserie chicken for leftover turkey, shredded beef, or go vegetarian with black beans and corn. Not a fan of spice? Reduce the chili flakes or omit them entirely.
For a creamier sauce, double the sour cream. Green enchilada sauce offers a tangier alternative to the tomato base.
My personal favorite twist? Adding a layer of roasted poblanos between the tortillas. Divine.
What to Serve with Cozy Rotisserie Chicken Enchiladas
These cozy rotisserie chicken enchiladas deserve perfect accompaniments that complement their rich, savory flavors without overwhelming the star of the show.
I always serve mine with cilantro-lime rice and black beans seasoned with cumin. The rice’s brightness cuts through the enchiladas’ richness, while the beans add hearty protein.
A simple avocado salad with red onion and lime juice makes the meal feel complete.
For drinks? Nothing beats an ice-cold Mexican beer or margarita.
And don’t forget the toppings—extra sour cream, fresh pico de gallo, and sliced jalapeños let everyone customize their plate.
My family fights over who gets the last crispy corner piece, every time.
Final Thoughts
After you’ve enjoyed these enchiladas a few times, you’ll understand why they’ve become a staple in my kitchen rotation.
There’s something magical about transforming a simple rotisserie chicken into these saucy, cheesy bundles of comfort.
I find myself making them on busy weeknights and for special gatherings alike. The recipe is forgiving—adjust the spice level, swap cheeses, or add extra veggies as you wish.
What I love most is how they taste even better the next day. Those flavors meld overnight in the refrigerator, creating leftover heaven.
Isn’t that the mark of a truly great recipe?
Rotisserie Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly coat a baking dish with cooking spray.
- Remove all meat from the rotisserie chicken, discarding skin and bones. Shred or chop the meat into bite-sized pieces and set aside.
- In a mixing bowl, combine tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili pepper flakes, chili powder, and vinegar. Stir until smooth and well-blended.
- Take each corn tortilla and fill with a portion of shredded chicken, some chopped onion, and a spoonful of the prepared sauce.
- Roll up each filled tortilla and place seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged in the dish.
- Pour the remaining sauce over the enchiladas, ensuring all are well-coated.
- Sprinkle the shredded cheese evenly over the top of the enchiladas.
- Cover the dish lightly with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes or until cheese is bubbly and golden.
- Allow to cool slightly before serving.
