This dish of chicken enchiladas became a weeknight lifesaver in my house the first time I made it for a busy, chilly evening. I discovered the combination of shredded rotisserie chicken, a good jar of red enchilada sauce, and plenty of Monterey Jack cheese while trying to stretch pantry staples into something comforting and festive. The result was an instantly familiar mix of savory heat, creamy cheese, and soft tortillas that made everyone at the table relax and ask for seconds. It’s the kind of meal that arrives at the dinner table with a steam-kissed aroma and disappears quickly, leaving behind happy plates and requests to make it again.

What makes this preparation special is its balance: the chicken is seasoned simply so the enchilada sauce and cheese can shine, and the technique—sautéing aromatics before combining them with the poultry—adds depth without fuss. I often use a store-bought rotisserie bird to save time, but I’ll walk you through the small steps that elevate the filling from ordinary to memorable. Whether you’re feeding a family of four or bringing a tray to a potluck, these enchiladas travel, reheat, and freeze well, making them an effortless favorite to keep in your repertoire.

Ingredients

• Cooked shredded chicken (2 cups): Rotisserie chicken is ideal for speed and flavor; shred it by hand or forks so it retains texture rather than becoming pastey.
• Red enchilada sauce (1 can, 10 ounces): Choose mild or spicy depending on your household. I like a smoky medium-heat jar for depth—Herdez or Old El Paso both work well.
• Monterey Jack cheese (2 cups shredded): Melts beautifully and gives a creamy finish; pre-shredded is convenient, but freshly shredded melts best.
• Flour tortillas (8 pieces): Use medium-size, soft tortillas for easy rolling; warm them briefly to prevent cracking.
• Vegetable oil (1 tablespoon): Neutral oil for sautéing onions and garlic; olive oil will work but has a more assertive flavor.
• Onion (1 small, chopped): Yellow or sweet onion adds gentle sweetness when sautéed.
• Garlic (2 cloves, minced): Fresh garlic gives aroma—avoid powdered for best results.
• Cumin (1 teaspoon) and Chili powder (1 teaspoon): These warm spices add body and a subtle smokiness to the filling.
• Salt and pepper (to taste): Start with 1/2 teaspoon salt and a few grinds of black pepper, then adjust after tasting the filling.
• Cilantro (for garnish): A handful of chopped leaves brightens the finished dish with fresh herb notes.
• Sour cream (for serving): Adds cooling creaminess—use full-fat for best mouthfeel.

Instructions

Prepare the poultry: Shred about 2 cups of cooked chicken. If starting from raw, roast or poach a breast or two until the internal temperature reaches 165°F, cool slightly, and shred using two forks. Rotisserie chicken saves time—remove skin and larger chunks of fat before shredding. Sauté aromatics: Warm a skillet over medium heat and add 1 tablespoon vegetable oil. Add the chopped onion and cook, stirring, until translucent and starting to soften, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant—don’t let it brown or it will taste bitter. Season the filling: Add shredded chicken to the skillet and stir to combine with the aromatics. Sprinkle 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to taste. Cook the mixture for 3–5 minutes so the spices bloom and the flavors meld. Taste and adjust seasoning—this is the point to add a pinch more salt if it tastes flat. Prepare the baking dish: Pour a thin layer of red enchilada sauce into the bottom of a 9x13-inch baking dish—about 1/4 to 1/2 cup—to prevent sticking and flavor the bottoms of the tortillas as they bake. Assemble the rolls: Warm tortillas for 10–20 seconds in the microwave wrapped in a damp towel or in a dry skillet so they’re pliable. Place a generous spoonful of the chicken mixture in the center of each tortilla, sprinkle with about 2 tablespoons of shredded Monterey Jack, and roll tightly. Place each seam-side down in the prepared dish. Work quickly so the tortillas remain warm and flexible. Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas—use about the rest of the can—and sprinkle the remaining shredded cheese over the top. Cover the pan with foil and bake in a preheated oven at 375°F for 20–25 minutes. Uncover and bake 5–10 minutes more until the cheese is bubbling and slightly golden. Let rest 5 minutes before serving to set.

Storage Tips

Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, assemble the rolls in a foil-lined baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then bake at 375°F for 25–30 minutes covered, finishing uncovered for 5–10 minutes until the cheese is bubbly. For single-portion reheating, microwave on medium power for 60–90 seconds and then rest 1–2 minutes before eating to allow heat to distribute evenly.

Ingredient Substitutions

Swap flour tortillas for corn tortillas to make this more authentic or gluten-aware—lightly heat and gently fry them in a bit of oil before filling to reduce tearing. Replace Monterey Jack with a blend of cheddar and Oaxaca or mozzarella for different melting profiles. For a vegetarian version, substitute the chicken with cooked black beans or shredded roasted sweet potato, and add a teaspoon of smoked paprika to mimic depth. Use a low-sodium enchilada sauce if you’re watching salt, and adjust seasoning accordingly.

Serving Suggestions

Serve these with a dollop of sour cream, extra chopped cilantro, and a squeeze of lime to brighten the flavors. A side of Mexican rice and charred corn salad complements the saucy enchiladas beautifully. For a lighter plate, offer a simple green salad with avocado and a citrusy vinaigrette to cut the richness. For a party, top the assembled pan with pickled red onions, sliced avocado, and a scattering of crumbled queso fresco just before serving.

Cultural Background

Enchiladas trace back to Mesoamerican times when tortillas were rolled around other foods and drizzled with sauces. The modern baked enchilada with melted cheese and red sauce is a Tex-Mex and Mexican-American favorite, reflecting regional adaptations over time. Red enchilada sauce is often made from dried chiles, garlic, and spices; the canned version used here is a convenient shortcut that still captures traditional tang and heat.

Seasonal Adaptations

In summer, add grilled corn kernels and chopped poblano peppers for sweetness and smokiness. In autumn, swap in roasted butternut squash and a touch of cinnamon with the spices for a cozy harvest twist. For winter holidays, assemble the pan the night before and bake the next day to free up oven time while presenting a warm, comforting centerpiece to the table.

Meal Prep Tips

Make a double batch and freeze one for hurried evenings. Assemble in disposable aluminum pans for gifting or potlucks. Portion rice and beans into small containers to round out reheated servings during the week. When packing lunches, keep the sauce separate until reheating to prevent tortillas from becoming overly soft in transit.

These enchiladas are a reliable, adaptable dish that brings warmth and ease to any table—give them a try and make them your own with a favorite twist or two.