Can I use flour tortillas instead of corn?

Yes! Flour tortillas give a softer, milder flavor and are less likely to crack, but corn tortillas offer that classic chew and earthy taste. If you love traditional enchiladas, stick with corn.

Can I assemble these in advance?

Absolutely. Prepare and fill your tortillas, lay them in the baking dish, and cover tightly. Store in the fridge up to 1 day ahead. When you're ready, simply pour on the sauce and bake!

Do I have to make my own enchilada sauce?

Not at all. While homemade sauce gives you a lot of control over flavor and heat, a good quality store-bought red enchilada sauce is a fantastic shortcut. This meal is all about less stress, more deliciousness.

What’s the best way to shred chicken quickly?

The fastest method is to use two forks while the chicken is still warm, but a stand mixer with a paddle attachment also works wonders for shredding a whole bird in seconds.

Rotisserie Chicken Enchiladas with Corn Tortillas Recipe

If you’re searching for a meal that bursts with smoky, cheesy comfort, look no further than these Rotisserie Chicken Enchiladas with Corn Tortillas. This dish is a total game changer for busy weeknights—thanks to store-bought rotisserie chicken, you get deeply satisfying flavor with minimal effort. Layered with homemade (or store-bought, if you’re pressed for time) red enchilada sauce, a generous sprinkling of cheddar, and a bright pop of fresh toppings, these enchiladas are hearty, bold, and utterly delicious—every cheesy, savory bite feels like a little celebration. Plus, you’ll go from kitchen to table in about an hour, making this a realistic option even on those crazy-busy evenings.

Why You’ll Love This Recipe

Fast and Flexible: Using rotisserie chicken shaves off so much prep, turning what could be an all-day project into a doable dinner.
Irresistible Flavors & Textures: Imagine savory, spiced chicken wrapped in warm corn tortillas, nestled under a blanket of melty cheese and smothered in rich, zesty sauce—absolute comfort food perfection.
Customizable: From store-bought shortcuts to toppings galore, you can truly make this dish your own.
Great for Leftovers: These reheat beautifully, so tomorrow’s lunch just became a lot more exciting.

Ingredients You’ll Need

This recipe is all about bold flavors and cozy textures. Here’s what you’ll want, plus a few tips along the way:

Chili Powder, Cumin, Oregano, Garlic Powder, Paprika, Nutmeg, Salt, Black Pepper: These spices give your enchilada sauce its deep, complex flavor. Adjust the chili powder to control heat.
Coconut or Avocado Oil: Both work, but coconut oil adds a subtle sweetness and unique depth.
All-Purpose Flour: Thickens your homemade sauce for the perfect consistency.
Tomato Paste: Helps create a rich base and beautiful color for the sauce.
Chicken Broth: Adds mouthwatering savory notes and thins out the sauce to the perfect pourable texture.
Cooked Shredded Chicken: Rotisserie chicken is the shortcut to rich flavor and effortless prep.
Shredded Cheddar Cheese: Cheddar melts beautifully. Use pre-shredded for speed, or shred your own for the absolute best flavor.
Salsa (Mild or Medium): Adds both moisture and a bit of zing inside the enchilada. Pick your favorite jarred or homemade version.
Corn Tortillas: They stand up well to baking and keep their lovely, toasty flavor. Warm them before filling so they don’t crack!
Fresh Cilantro, Avocado, Tomatoes, Sour Cream (Optional Toppings): These toppings add coolness, crunch, and balance to all the cheesy richness.

Note: Store-bought enchilada sauce is a brilliant timesaver if you’re in a rush. And don’t be shy about mixing up cheeses—Monterey Jack, pepper jack, or even mozzarella could work in a pinch!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Why stick to just one flavor profile? Try swapping in what you’ve got or mix it up for fun!

Cheese Lovers: Monterey Jack, pepper jack, or a blend in place of cheddar amps up the gooey factor.
Protein Swap: Cooked shredded turkey or even rotisserie pork work just as well as chicken.
Veggie Boost: A scoop of sautéed spinach, mushrooms, or black beans inside makes these extra hearty.
Go Green: Use green enchilada sauce for a tangy twist.
Grain-Free Option: Substitute corn tortillas with grain-free tortillas for a lighter bite.

How to Make Rotisserie Chicken Enchiladas

Step 1: Make the Enchilada Sauce (if homemade)

In a small bowl, whisk together all your spices (chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and pepper). In a medium saucepan over medium heat, warm the oil. Stir in the flour and your spice mix, whisking for about 2 minutes until it’s fragrant.

Add the tomato paste and about ¾ cup of chicken broth. Whisk until smooth, then slowly add the rest of the broth in batches, whisking between each addition. Lower the heat and let it simmer 8–10 minutes—it should thicken enough to coat the back of a spoon. Set aside.

Step 2: Prep Your Tortillas

Preheat the oven to 350°F. Lightly oil a 13×9-inch baking dish and add a spoonful of enchilada sauce to coat the bottom.

Heat a bit of oil in a skillet over medium heat. Toast a few tortillas at a time for about a minute per side—just enough so they’re warm and pliable (not crispy), and stack on a plate lined with paper towels.

Step 3: Fill and Roll

Lay out each tortilla. Add a scoop of shredded chicken, a sprinkle of cheese, and a spoonful of salsa. Fold the sides over the filling and lay seam-side down in the baking dish.

Step 4: Sauce and Cheese Up

Once all your enchiladas are tucked in the dish, pour the rest of the enchilada sauce over the top. Use a spoon to make sure every edge is covered—no dry tortillas, please! Scatter the remaining cheese over everything.

Step 5: Bake to Golden Perfection

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 5–10 minutes, until the cheese is melted and edges start to get crisp.

Step 6: Top and Serve

Let it cool for a few minutes, then heap on fresh cilantro, diced avocado, juicy tomato, and a swirl of sour cream. Get ready for compliments!

Pro Tips for Making the Recipe

Warming Tortillas: Don’t skip this step—warm tortillas are less likely to crack when rolled.
Cheese on Top: A generous, even layer seals in moisture and creates that irresistible, bubbly finish.
Sauce Coverage: Take the time to cover every bit of tortilla with sauce; it’s the difference between a good and a great enchilada.
Prep Ahead: Shred your chicken and make the sauce a day or two in advance for almost instant assembly.

How to Serve

These enchiladas are a meal on their own, but here are a few unbeatable pairings:

Simple Sides:

Lightly dressed green salad with citrus vinaigrette.
Fragrant cilantro-lime rice or a scoop of classic refried beans.

Fresh Toppings:

Even more fresh cilantro, diced tomatoes, creamy avocado, sliced jalapeños for heat, or a dollop of Greek yogurt instead of sour cream.

Beverage Ideas:

Something crisp and cold, like sparkling water with lime, or your favorite cerveza.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled enchiladas tightly or store in an airtight container in the refrigerator; they’ll keep beautifully for up to 3 days.

Freezing

Enchiladas freeze well, baked or unbaked. Wrap tightly with foil and freeze up to 3 months. Thaw overnight in the fridge before reheating or baking.

Reheating

Warm leftovers in a 350°F oven, covered, until heated through—this keeps everything moist and cheesy. For a quick fix, microwave individual portions for 1–2 minutes, but the oven really preserves texture best.

FAQs

Can I use flour tortillas instead of corn?

Yes! Flour tortillas give a softer, milder flavor and are less likely to crack, but corn tortillas offer that classic chew and earthy taste. If you love traditional enchiladas, stick with corn.
Can I assemble these in advance?

Absolutely. Prepare and fill your tortillas, lay them in the baking dish, and cover tightly. Store in the fridge up to 1 day ahead. When you’re ready, simply pour on the sauce and bake!
Do I have to make my own enchilada sauce?

Not at all. While homemade sauce gives you a lot of control over flavor and heat, a good quality store-bought red enchilada sauce is a fantastic shortcut. This meal is all about less stress, more deliciousness.
What’s the best way to shred chicken quickly?

The fastest method is to use two forks while the chicken is still warm, but a stand mixer with a paddle attachment also works wonders for shredding a whole bird in seconds.

Final Thoughts

There’s something magical about pulling a bubbling pan of Rotisserie Chicken Enchiladas with Corn Tortillas out of the oven—cheesy, saucy, and loaded with flavor. This is weeknight comfort food at its simplest and best, made for sharing and sure to become a go-to favorite. Don’t hesitate to add your own touch, and most of all, savor every bite. Give it a try this week—your dinner table will thank you!