How to Make Creamy Rotisserie Chicken Enchiladas (in Under 30 Minutes!)

The whole family will love these rotisserie chicken enchiladas made with a cream cheese and chicken base, topped with creamy salsa verde! They are made in under 30 minutes and use simple ingredients you probably already have. Here’s how to make them!

A plate with rotisserie chicken enchiladas topped with melted cheese, served alongside black beans and rice. Two small metal cups hold guacamole and red salsa. The plate has a blue floral design, and a fork rests on the beans.
A plate with rotisserie chicken enchiladas topped with melted cheese, served alongside black beans and rice. Two small metal cups hold guacamole and red salsa.

Do you have a handful of make-ahead recipes that you serve when company is coming over for dinner? This is one of those recipes. I made it last night and my husband said- “This is my favorite thing you make!” I’m not sure what that says about me because it’s about as easy to make as Kraft Mac and Cheese. Ha! This is the recipe my college-aged girls ask for when they are home over break and the one I always make on Cinco-do-Mayo! Speaking of Cinco-de-Mayo, here’s a link to a fun Cinco-de-Mayo tablescape and party menu.

I use rotisserie chicken a lot, and this is one of the ways I love using it… (see my 5 favorite ways to use a rotisserie chicken here)

This recipe is creamy and cheesy and so so good!!! I love that it does not include any canned soup. Nothing against cream of chicken soup, but I just don’t think it belongs in chicken enchiladas!! Pretty much every time I serve it for guests someone asks for the recipe.

A glass baking dish contains cheesy rotisserie chicken enchiladas with a portion removed. A spatula resting on the dish's edge holds some creamy, cheese-topped goodness. The delicious scene is set on a white countertop.
A glass baking dish contains cheesy rotisserie chicken enchiladas with a portion removed. A spatula resting on the dish’s edge holds some creamy, cheese-topped goodness. The delicious scene is set on a white countertop.

Rotisserie Chicken Enchilada Ingredients

This recipe doesn’t call for a bunch of ingredients and most of them you likely have on hand. I buy my rotisserie chicken from Costco most of the time. They are yummy, inexpensive and always cooked just right. The original recipe I received from a friend calls for 1 cup of whipping cream and no salsa verde. It is super yummy, but I like the half cream/half salsa better.

  • 1 T butter (for sautéing onions)
  • 3.5 cups shredded chicken (from a rotisserie chicken)
  • a small onion
  • small can green chiles
  • 8 ounces cream cheese
  • small can verde salsa
  • 1/2 cup whipping cream
  • 1 cup shredded pepper jack cheese
  • 8 small flour tortillas (I use corn if I’m making it GF)

Creamy Enchilada Steps

I love that these enchiladas can be made in under 20 minutes! That’s the beauty of starting with a rotisserie chicken. Full recipe is below, but here’s a little step by step for you, with pictures, in case you are a visual learner!

Start by melting butter in a large skillet over medium heat. Add the onion and sauté until tender. About 3 to 5 minutes. Add the can of green chilies and sauté for one minute. Stir in the cream cheese until it melts and then add the chicken. Stir until well combined. Lightly grease your 9 x 13 Pyrex dish. Spend 3 tablespoons of chicken mixture down the center of each small tortilla. Roll up the tortilla and place them seam side down into your pan. Pour the salsa/whipping cream mixture over the top of the enchiladas. Sprinkle with Monterey Jack or pepper jack cheese.  Bake at 350 for about 30 minutes or until lightly browned. If your enchiladas aren’t browning like you want, you can always broil them for a minute or two.

Chopped onions sautéing in a black frying pan, with some oil or butter visible around the edges, create an aromatic base perfect for rotisserie chicken enchiladas.
Chopped onions sautéing in a black frying pan, with some oil or butter visible around the edges.
Chopped onions and green peppers are sautéing in a black skillet on a stovetop, with a blue Dutch oven in the background.
Chopped onions and green chiles are sautéing in a black skillet on a stovetop, with a blue Dutch oven in the background.
A black skillet on a stovetop holds a creamy mixture with shredded rotisserie chicken enchiladas piled in the center. A white spatula rests on the right side of the skillet, partially submerged in the delicious creation.
A black skillet on a stovetop holds a creamy mixture with shredded rotisserie chicken enchiladas piled in the center.
A can of Herdez mild salsa verde sits on a kitchen counter beside a measuring cup brimming with liquid, ready to craft delicious rotisserie chicken enchiladas. In the background, a decorative blue and white plate leans gracefully against the tiled wall.
A can of Herdez mild salsa verde sits on a kitchen counter beside a measuring cup brimming with cream
Rolled tortillas a creamy white sauce, nestled in a glass baking dish on the countertop.
Rolled tortillas in cream sauce nestled in a glass baking dish on the countertop.
A glass baking dish contains cheesy rotisserie chicken enchiladas with a portion removed. A spatula resting on the dish's edge holds some creamy, cheese-topped goodness. The delicious scene is set on a white countertop.
A glass baking dish contains cheesy rotisserie chicken enchiladas with a portion removed.

What to Serve with Enchiladas

Pretty much every time I make these I serve them with my healthy black beans. The other rotating sides are cilantro lime rice and either Mexican Caesar salad or Cilantro Lime Mexican Salad. For the rice, I usually just cook minute while rice and add the zest and juice from 1-2 limes and 1 Tablespoon finely chopped cilantro. Homemade guacamole and salsa are a must. If I have time, I like to make homemade salsa, but if not Mateo’s is our fave! The recipe yields 8 enchiladas. I have found that men typically eat 2 enchiladas and women typically eat 1 or 1.5.

A plate with rotisserie chicken enchiladas topped with melted cheese, served alongside black beans and rice. Two small metal cups hold guacamole and red salsa. The plate has a blue floral design, and a fork rests on the beans.
Print

Creamy Chicken Enchiladas

Prep Time20 minutes
Cook Time30 minutes
Yield: 4 people

Materials

  • 1 T. butter
  • 1 medium onion chopped
  • 1 4.5 oz can chopped green chiles
  • 1 8 oz package cream cheese
  • 3 ½ cups cooked chicken I use a rotisserie chicken
  • 8 -8 in flour tortillas
  • 1 cup grated pepper jack cheese (or Monterey Jack)
  • 1/2 cup salsa verde
  • 1/2 cup heavy whipping cream

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add onion and sauté until tender.
  • Add green chiles and saute for 1 min.
  • Stir in cream cheese until cheese melts.
  • Add chicken; stir until well combined
  • Spoon 3 Tbs of chicken mixture down the center of each tortilla.
  • Roll up tortillas and place seam side down in a lightly greased 9×13 pan.
  • Pour salsa-whipping cream over the top.
  • Sprinkle cheese on top.
  • Bake at 350 degrees for about 30 minutes or until lightly browned. If yours aren't browning like you want, you can broil them for a minute or two.
  • Serve with salsa and guacamole!

I hope you enjoy this recipe as much as my family does!

Grateful for you,

Julie

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