Published 4/13/2021 Looking for other leftover rotisserie chicken recipes? We’ll share a handful of those, too! This is one of my favorite leftover rotisserie chicken recipes (or any kind of shredded chicken) because it’s such an easy way to use it. Plus, it’s saucy, cheesy, and fool-proof.
Leftover Rotisserie Chicken Enchiladas
Whenever I don’t know what to make for dinner, I ask my husband the dreaded question: “what should we make for dinner?” Usually, his response is “I don’t care” because he typically likes whatever I make, but the other day he said ENCHILADAS. Enchiladas can seem a little daunting from cooking the perfect chicken, to the sauce, etc., but I had just bought a rotisserie chicken from Whole Foods and had leftovers to use up. Hello beautiful enchiladas.
How to Make Rotisserie Chicken Enchiladas
This rotisserie chicken recipe is veggie-packed and only takes 30 minutes! We call that a win-win! Enchilada Sauce: if you make our homemade enchilada sauce you will understand why we recommend it! Pinto Beans: beans are an easy way to get more protein! Bell Pepper: we always like to sneak veggies into every meal and bell pepper is a no brainer. Shredded Cheese: feel free to use any kind of shredded cheddar. Tortillas: tortillas are important – we recommend flour tortillas.
Shred rotisserie chicken
What I love about rotisserie chicken is that you get both white meat and dark meat. While white meat is less fatty, dark meat has #alltheflavor. Use 2 forks to shred an entire rotisserie chicken. You can remove the skin if you want, but instead of throwing it out, I suggest eating it, it’s delicious! Remove any bones and the carcass and you’re ready to rock and roll. Have chicken breast or chicken thighs on hand instead? Bake those bad boys up and shred those instead! Here’s a quick tutorial on how to make shredded chicken in the slow cooker.
make easy filling
This enchilada filling is magical. It’s got veggies and beans galore in it.
red pepperpurple onionpinto beansgreen chiles
As always, feel free to make this your own and use whatever color bell pepper you wish and same with the onions and beans, as well. The enchilada filling does take a little bit of elbow grease because you’ll need to saute the veggies before scooping the filling into your tortillas. No worries, this whole process will take max 10 minutes.
Roll Enchiladas
Now that your chicken is shredded and your filling is made, it’s time to roll up each of your enchiladas. This recipe will make around 6 large enchiladas. We almost ALWAYS suggest using flour tortillas, especially when making any kind of burrito-like recipe. Flour tortillas hold together best and have the best texture. Scoop about 1/3 cup of the filling and about 1/3 cup of shredded chicken and place them in the center of a tortilla. Then, roll it on up!
Add Sauce and Cheese
We’ve got a stellar homemade enchilada sauce on Fit Foodie Finds and that’s what we suggest using for this recipe. Why? Because it’s SOOOO easy to make. It’s really just tomato sauce + spices + water. You’ll need a total of about 3 cups. If you’d rather just buy store-bought enchilada sauce, no problem! Here are our top choices: Enchilada Sauce
Frontera Red Chile Enchilada Sauce365 Organic Red Enchilada SauceOld El Paso Red Enchilada Sauce
Pour half of your enchilada sauce on the bottom of your baking dish and then assemble your enchilada on top. Make sure they are snug together and tightly wrapped. Pour the remaining enchilada sauce on top and spread it out evenly. Then, top those bad boys with CHEESE! We love freshly shredded cheddar cheese, but you can also use Colby jack or Mexican cheddar as well.
Bake
Bake your enchiladas at 350ºF for around 20 minutes. Since everything is pretty much cooked, the goal here is to just make sure the insides of your enchiladas are hot. Serve immediately with all of your favorite toppings such as fresh cilantro, Greek yogurt, and hot sauce.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.
How to Reheat
To reheat, simply microwave enchiladas for around 90 seconds on high OR option to use your oven and reheat at 350º for 15-20 minutes.
Leftover Rotisserie Chicken Recipes
Rotisserie Chicken Cobb Salad: this is one of my favorite leftover rotisserie chicken recipes. It’s veggie-packed and high-protein.BBQ Pulled Chicken: skip the slow cooker and use shredded rotisserie chicken instead!4 Healthy Chicken Salad Recipes: use shredded rotisserie chicken in place of the chicken breasts.Teriyaki Chicken: no need for the crockpot, use our Teriyaki sauce on shredded rotisserie chicken instead!
