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Baked chicken enchiladas with melted cheese and golden brown top

Easy Chicken Enchiladas

Easy chicken enchiladas made with rotisserie chicken, green enchilada sauce, and melted cheese. A quick, flavorful dinner perfect for weeknights.
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Prep Time 15 minutes
Cook Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • 9x13 baking dish

Ingredients
  

For the Filling:

  • 1 small rotisserie chicken shredded
  • 1 –2 packets taco seasoning use 2 for larger chickens
  • 2 4 oz cans diced green chiles
  • ¾ cup Monterey Jack cheese shredded
  • ¾ cup Colby Jack cheese shredded
  • ¾ cup Pepper Jack cheese shredded

For Assembly:

  • 1 28 oz can green enchilada sauce
  • 8 large burrito-size flour tortillas
  • Remaining cheeses from above
  • 1 cup mozzarella cheese shredded

Optional Toppings:

  • Sour cream
  • Avocado
  • Hot sauce
  • Salsa
  • Fresh cilantro optional, but recommended

Instructions
 

Preheat Oven

  • Preheat oven to 400°F.

Make the Filling

  • In a large bowl, combine:
    Shredded rotisserie chicken, Taco seasoning, Diced green chiles, ¾ cup each Monterey Jack, Colby Jack, and Pepper Jack cheese
    Chicken enchilada filling with shredded chicken, cheese, and green enchilada sauce in mixing bowl
  • Mix until everything is evenly coated and combined.

Prepare the Baking Dish

  • Pour about ½ cup green enchilada sauce into the bottom of a 9x13 baking dish and spread evenly.

Assemble the Enchiladas

  • Add about 1 cup of chicken mixture to each tortilla.
    Chicken enchilada filling placed onto tortilla before rolling
  • Roll tightly and place seam-side down in the baking dish.
  • Repeat until all filling is used.

Add Sauce & Cheese

  • Pour remaining enchilada sauce evenly over the top.
    Green enchilada sauce poured over rolled tortillas in baking dish
  • Sprinkle with remaining cheeses + mozzarella.
    Layer of shredded cheese added to baking dish for chicken enchiladas

Bake

  • Cover with foil and bake for 30–45 minutes, until hot and bubbling.
  • Remove foil and bake an additional 10 minutes, or until cheese is melted, golden, and slightly crispy.
    Baked chicken enchiladas with melted cheese and golden brown top

Serve

  • Let sit for 5–10 minutes before serving.
  • Top with:
    Sour cream
    Avocado
    Salsa
    Hot sauce

Notes

Notes & Tips

  • Rotisserie chicken makes this recipe quick and easy—huge time saver
  • You can swap flour tortillas for corn if preferred
  • If your enchiladas look dry before baking, add a little extra sauce
  • Great for meal prep—stores well in the fridge or freezer
Keyword chicken, enchilada