Rotisserie chicken enchiladas is the easy dinner recipe that guarantees empty plates every time. Served with fresh avocado, it’s a slam-dunk!
Full recipe and amounts can be found in the recipe card below.
- Rotisserie chicken. Any leftover cooked chicken can be used.
- Red bell pepper.
- Kidney beans.
- Enchilada spice.
- Lemon juice.
- Salt and pepper.
- Enchilada sauce. (My full recipe can be found below but feel free to use store-bought.)
- Cheese. Any good melting cheese can be used. Cheddar, mozzarella, Jack, etc.
How to make chicken enchiladas
- Sauce: This homemade red enchilada sauce is easy to make and can be made in bulk and kept covered in the fridge. If you want to get dinner on the table even faster, marinara sauce or pizza sauce can be substituted. It won’t have the same flavor but the effect is the same.
- Filling: Shred a rotisserie chicken, discarding the skin and bones. Combine with sauteed onions and peppers, beans of your choice and seasoning. I like using a store-bought enchilada seasoning, red pepper flakes (chilli flakes) and oregano.
- Assembly and baking: Place a few spoonfuls of filling onto a flour tortilla. Roll up then place, seam-side down into an oven-proof dish. Spoon over the sauce, covering the enchiladas generously then add grated cheese. Bake until golden brown and hot throughout. Serve with sliced avocado.
Making ahead and freezing
- Make ahead: Enchiladas can be made up to 3 days ahead and kept tightly covered in the fridge. Cooked enchiladas will last covered in the fridge for up to 2 days.
- Freezing: Assemble the enchiladas in a freezer- and oven-safe dish. Press a piece of parchment paper onto the top of the enchiladas then wrap well with foil. Freeze for up to 3 months. Bake from frozen until hot throughout at 200ºC/400ºF.
What to serve with chicken enchiladas
Rotisserie chicken recipes
- Easy rotisserie chicken fried rice
- Rotisserie chicken nachos
- Shredded chicken tacos with corn salsa
- Easy chicken noodle soup recipe
Rotisserie chicken enchiladas
For the sauce
- ¼ cup vegetable oil
- 1/3 cup flour
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt
- 2-3 cups chicken stock
- pinch of sugar
- 1 cup tomato puree (Any smooth tomato sauce/Passata/Puree will work)
For the enchiladas
- 1 onion finely chopped
- 1 red bell pepper finely chopped
- 3 garlic cloves crushed
- 3 cups rotisserie chicken shredded
- 400 g (14oz) black beans / kidney beans drained
- 2 tsp oregano
- 2 tsp enchilada spice
- 1 tsp salt
- pinch of red pepper / chilli flakes
- 2 tsp lemon juice
- black pepper to taste
- ¼ cup chopped cilantro/coriander
- 1½ cups grated cheese
- 6-8 flour tortillas
- Preheat the oven to 200°C/400°F.
- To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
- Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
- To make the filling, saute the onion, garlic, peppers in a large frying pan until the vegetables are cooked and starting to caramelize.
- Add the chicken, beans and seasoning and saute for another 5-7 minutes.
- Place a few spoonfuls of the filling onto the tortillas and roll up the tortilla.
- Place the enchiladas into a casserole dish. Spoon over the sauce, ensuring the tortillas are completely covered.
- Sprinkle over the cheese then place in the oven and bake for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.
- Remove from the oven and allow to rest for 5 minutes before serving with avocado, cilantro and lime.