Easy Rotisserie Chicken Enchiladas 
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

This recipe is pure gold — incredibly easy, endlessly adaptable, and downright delicious. I can’t take any credit for it; it came from a friend, and the first time I tasted it I said, “I need this recipe — these are amazing.”
​
Using store-bought rotisserie chicken keeps things quick and simple, while the combination of melty cheese, salsa, and warm spices makes these enchiladas a go-to weeknight favorite you’ll find yourself making on repeat.

Trying to do it alone is hard 

Looking for ongoing support to make lasting change happen?
Keely Fraser, PhD. 
 Registered Dietitian 

Easy Rotisserie Chicken Enchiladas​

Recipe Makes: 4 servings
Prep Time: 15–20 minutes
Cook Time: 20–25 minutes
Difficulty: Easy Peasy

​Cheesy, saucy, and packed with flavour. Tender rotisserie chicken is mixed with sautéed peppers, onions, salsa, and melty cheese, then rolled into soft tortillas, topped with taco sauce and more cheese, and baked until bubbly — a comforting, no-fuss dish that’s perfect for busy weeknights.

Ingredients
​
  • 1 whole rotisserie chicken, chopped (about 3–4 cups of meat)
  • ½ green bell pepper, chopped
  • ½ medium red onion, chopped 
  • A few handfuls of shredded cheese (Tex-Mex blend recommended)
  •  1½ cups of salsa
  • A sprinkle of dried oregano
  • 7 small flour tortillas
  • Additional shredded cheese, for topping
  • Neutral oil, for sautéing
Instructions
​
  1. Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch glass baking dish with cooking spray and set aside.
  2. Prepare the filling:
    Heat a splash of oil in a large frying pan over medium heat. Add the chopped chicken, green pepper, onion, shredded cheese (a few handfuls), salsa (about 1 cup), and a sprinkle of oregano.
    Stir everything together and cook for about 3 minutes, just until the cheese begins to melt and the mixture is heated through. Stir occasionally to combine the ingredients evenly.
  3. Assemble the enchiladas:
    Spoon about 2 large spoonfuls of the filling into each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish. You should be able to fit 7 enchiladas snugly.
  4. Top and bake:
    Spoon remaining salsa evenly over the enchiladas, then sprinkle more shredded cheese over the top.
  5. Bake uncovered for 20 minutes, until the cheese is melted and everything is heated through. If the top isn't quite melted or browned to your liking, switch to the broiler for 1–2 minutes at the end.

Notes & Tips
  • You can use any kind of shredded cheese you prefer, but Tex-Mex or cheddar blends melt beautifully and add great flavor.
  • Add jalapeños or chili flakes to the filling if you like a little heat.
  • These enchiladas make great leftovers — just reheat in the oven or microwave.