Creamy Rotisserie Chicken Enchiladas


Ever been in a rush to make dinner? I swear that is my life almost every day! Lately I have been buying a Rotisserie Chicken from the grocery store, just to save me one more step. It really has been a lifesaver! Not to mention, I love the flavor of the Rotisserie chicken!

This recipe is so easy to make. The whole family will love it (well at least mine did!)

Creamy Rotisserie Chicken Enchiladas:
(serves 8)

Items needed:
Mixing Bowl
9×13 Glass Pan
Heat Resistant Mixing Spatula



1 Tablespoon of canola oil

8 tortillas

1 large onion, chopped

2 1/2 cups of shredded rotisserie chicken

2 (4-ounce) cans of chilies

1/2 teaspoon of paprika

1/2 cup of chicken broth

1/2 cup of heavy cream (or you can use regular milk)

1 cup of sour cream (low fat also works)

2 cups of Mozzarella cheese, shredded

1 teaspoon of garlic salt

salt and pepper to taste

1 (19 oz) can of green enchilada sauce



Preheat oven to 350 degrees.

Heat 1 Tablespoon of oil in a skillet over medium heat. Add the onion and saute for 1 minute. Add chicken, 1 can of the green chilies, 1/2  teaspoon of paprika, garlic salt, salt and pepper. Stir everything together.

Next stir in 1/2 cup of chicken broth. Add cream (or milk) and stir, letting mixture bubble and get hot. Remove from the heat and set aside.

In a bowl combine the enchilada sauce, sour cream and green chilies. Whisk until well combined.

To assemble, spoon some chicken mixture onto each tortilla. Top with two spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9×13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with  cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!

This recipe has a bit of kick. To make it more kid friendly, I would take one can of green chilies out of the recipe. (it doesn’t matter which one you take out)

Looking for other delicious enchiladas?
These are some of my favorites!
Bubble Up Enchiladas
4 Bean Enchiladas
3 Minute Enchiladas
Creamy Green Enchiladas
Stacked Enchiladas


Be sure to check out our new Six Sisters’ Store where you can find all our favorite kitchen and baking supplies, plus our cookbooks!


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  1. Kaysha Comfort says

    You have married together two of my favorite things and I’m totally starving now! This sounds so delicious. I absolutely love to get a rotisserie chicken, tear the whole thin apart into sheds, then season it and pour the drippings over it…throw it in the oven and bake it for a little while to lock in the flavor! So yummy…I think I could eat it everyday. This recipe is a must try…thank you ladies for sharing it!

    That Comfort Girl

  2. Christina says

    I’m new to this blog and made this recipe this morning for our lunch. Very good. I omitted the peppers and used 1% milk. Next time I will thicken the milk and add Spanish rice to the enchiladas. Thank you for the recipe.

  3. Jan L. says

    Made these for dinner last night. Delicious!! The family loved them. Six Sisters — my meals have been so much better since discovering you on Pinterest! Seriously. I do my meal planning every Friday afternoon with your recipes. My life has become so much more organized/easier :-)

      • Cyd says

        Thanks Jan for your sweet comments. We are so happy that the meal planning is working for you. It has helped us so much. That is so fun that you have six girls in your family….plus a bonus brother!! Thanks for stopping by our blog! Have a wonderful day!
        Cyd (mom of the Six Sisters)

  4. Candace says

    We made this for dinner tonight and it was really good! One question though. Is it meant to be 19 oz of green enchilada sauce? It seemed a bit soft, but I’m not sure if its the recipe or too much sauce. Thanks!

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