Rotisserie Chicken Enchiladas are so delicious and with the use of cooked chicken they are SO easy to prepare. Rotisserie Chicken is one of my favorite things to pick up last minute for a busy weeknight meal. It’s healthy, easy to serve and delicious. I usually toss a few vegetables on the plate and we call it dinner. I have recently been falling in love with recipes all over the internet that use rotisserie chicken as the base for a great meal but amp it up as either the base for some Creamy Sheet Pan Nachos, or Mediterranean Chicken Wraps. Having the meat already cooked means you just toss it with some ingredients and voila! Dinner is served. It means that usually those meals fall under the ready in thirty minutes category which is really important on a busy weeknight.
These Rotisserie Chicken Enchiladas are SO yummy. I combine drained black beans with the chicken along with a can of diced green chilis. That all gets some wetness from enchilada sauce. You can use canned but I suggest making your own. It’s REALLY REALLY easy and Dinner then Dessert has a great recipe for Homemade Enchilada Sauce that I love to use. I would double this sauce recipe for my chicken enchiladas.
In my mixture I love to use Queso Quesadilla Cheese from Cacique. They usually sell it by other Mexican Cheeses and Mexican Crema in the grocery store. Cacique sells it as a round wheel or I’ve seen online that it’s available shredded although I’ve never found it at my store. If you can’t find Queso Quesadilla cheese that’s fine! Use whatever Mexican cheese blend you normally buy!
This Rotisserie Chicken Enchilada recipe usually makes about 16 enchiladas. I can squeeze about 10 into a 13″x9″ pan and then the other six in an 8″x8″ square pan. It freezes well too. Just assemble the enchiladas and then freeze before baking them. I love to make a tray for our family and freeze the other tray to take to someone if they need them. Or save it for when we have a REALLY busy week.
- 1 rotisserie chicken, light and dark meat pulled off the bones and shredded
- 1 4 oz can diced green chilis
- 1 15 oz can black beans, drained and rinsed
- 16 small flour tortillas
- 4 C enchilada sauce (either homemade or store bought)
- 5 oz shredded queso quesadilla cheese (or another cheese of your choice)
- 1 C shredded Mexican Blend Cheese
- 2 tbsp chopped cilantro (optional)
- In a bowl combine the chicken meat, black beans, green chilis and queso quesadilla cheese. Add in 1 1/4 C of the enchilada sauce. Mix well. Set aside.
- In a 13"x9" baking dish coat the bottom with 1/4 c enchilada sauce.
- Take each tortilla and dip them in the enchilada sauce to coat them.
- Them fill them with some filling, roll up and place seam side down in the baking dish. Repeat until you can't fit anymore tortillas. I could fit about 10 into this size pan.
- Now coat the bottom of an 8"x8" baking pan and repeat by dipping the tortilla into the sauce, filling them, rolling them, and laying them seam side down in the pan. I can fit about 6 into this size pan.
- Sprinkle the Mexican Cheese Blend over the tops. I like to do a strip down the middle.
- Place in a 350 degree oven and bake for about 20 minutes or until warmed through and the cheese has melted.
- Sprinkle with the chopped cilantro leaves. (optional)