How do I know the enchiladas are done?

The enchiladas are done when the sauce is bubbling and the tops are beginning to brown after the foil is removed from the dish. Foil covers the dish to help cook the filling and keep the cheese topping from burning in the oven. If the cheese begins to brown before the sauce bubbles, cover the dish for part of the baking time. Let enchiladas sit for five minutes after baking to allow the sauce to thicken.

Can I use flour tortillas instead?

Yes, you can substitute flour tortillas for corn tortillas. Enchiladas made with flour tortillas will result in softer baked enchiladas because flour tortillas absorb more sauce. Corn tortillas are used in this recipe because they soften in sauce without breaking down as quickly. Select tortillas that are six to eight inches in diameter to best fill and fit the baking dish for enchiladas.

Can I make these enchiladas ahead?

Yes, you can prepare the sauce and shredded chicken and tortilla strips in advance and keep them refrigerated separately. The recipe provides specific guidance on refrigerating prepared, uncooked enchiladas for up to 24 hours. If the enchiladas are cold when you place them in a pan, allow an additional 5 minutes of cooking time. Let the enchiladas stand at room temperature for 30 minutes before following the package directions for baking.

Can I use store-bought enchilada sauce?

Yes, store-bought red enchilada sauce is a substitute mentioned in the recipe. Store-bought sauce saves a step. Ingredients for the homemade sauce include chili powder, cumin, and tomato paste. The enchilada method mentioned in the recipe, which involves coating exposed tortilla edges with sauce, is the same. You'll need sauce to top the filled tortillas, which are arranged with the seam side down.

How should I store and reheat leftovers?

Cool enchiladas before refrigerating in a covered dish for up to three days. Tortillas will absorb liquid and soften while refrigerated. Enchiladas can be warmed in a 350°F oven until heated through or reheated in the microwave for 1-2 minutes per serving. Do not add fresh toppings before refrigerating. Fresh toppings can be added after reheating.

Rotisserie Chicken Enchiladas with Corn Tortillas and Homemade Red Sauce

By Emma CollinsSep 28, 2026

Prep

40 min

Cook

30 min

Total

60 min

Servings

Level

Easy

Jump to recipe

Heating corn tortillas in oil makes them softer and easier to wrap without cracking. Oil coating also provides some protection against liquid ingredients like enchilada sauce. Rotisserie chicken enchiladas are a Tex-Mex dish that includes red enchilada sauce, cheddar cheese, and rotisserie chicken.

Rotisserie Chicken Enchiladas with Corn Tortillas and Homemade Red Sauce

The red sauce is prepared by combining chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and pepper and cooking them with oil and flour. Add tomato paste and chicken broth gradually. Stir regularly to avoid scorching the flour. Eight corn tortillas are stuffed with shredded chicken and cheddar cheese and salsa, but not overstuffed.

Watch the tortillas, in addition to the timer, for clues that the first side is done: tortilla edges will begin to curl. Tortillas should remain firm but pliable when you turn them over. Possible issues: Tortillas may break or burn because of moisture loss or other problems related to the baking pan. To prevent burning of the cheese topping, spread sauce over every tortilla edge and cover with foil during the first baking.

A five-minute rest after cooking helps the bubbling sauce settle so it doesn't foam when eaten. Possible toppings for enchiladas include cilantro, avocado, tomato, and sour cream. Enchilada sauce can be prepared ahead of time, and individual portions of leftover enchiladas can be reheated in the oven or microwave.

Why this recipe works

Heating corn tortillas in avocado oil makes them more pliable and less likely to crack when folded around a chicken filling. Tortillas made from corn commonly tear when filled.
The sauce is stirred as broth is added slowly to avoid clumping of tomato paste and flour in the final dish cooked in the pan.
Coating the tortilla edges with red sauce prevents corn tortillas from burning in places other than where they are baked.
Foil keeps the cheese from burning as the lasagna bakes. Remove the foil during the last part of baking to let the sauce bubble and the lasagna edges brown.
A five-minute break lets the hot sauce settle so that filling does not leak out of the tortillas after they are rolled for serving.
Rotisserie chicken saves time by being pre-cooked and easy to shred; preparing the sauce and handling the tortillas are the key work.

Instructions

Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl.

Heat the coconut or avocado oil in a medium saucepan over medium heat.

Add the flour and spice mixture to the hot oil and whisk for 2 minutes, until the spices are fragrant.

Add the tomato paste and 3/4 cup of the chicken broth, then whisk until smooth.

Slowly pour in the remaining 1 1/4 cups chicken broth, 1/4 cup at a time, stirring between additions.

Reduce the heat to medium-low and simmer the sauce for 8-10 minutes, whisking every 1-2 minutes, until it coats the back of a spoon.

Preheat the oven to 350°F. Line a plate with a paper towel, spray a 13 x 9-inch baking dish with nonstick cooking spray, and pour 1/2 cup enchilada sauce into the dish.

Heat 1 tablespoon avocado oil in a large skillet over medium heat. Cook 3-4 tortillas in a single layer until their edges curl, about 1 minute, then flip and cook for 30-60 seconds more.

Transfer the tortillas to the paper towel-lined plate and repeat with the remaining avocado oil and tortillas.

Fill each tortilla with 1/4 cup shredded chicken, 2 tablespoons cheese, and 1 tablespoon salsa. Fold the right side over the filling, then fold the left side over.

Place the filled tortillas seam-side down in the baking dish.

Pour the remaining enchilada sauce over the tortillas and spread it to completely cover their edges. Top with the remaining 1 cup cheddar cheese.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for 5-10 minutes more, until the edges begin to crisp and the sauce is bubbling.

Let the enchiladas rest at room temperature for 5 minutes before serving with cilantro, avocados, tomatoes, and sour cream, if desired.

FAQ

Heat and oil corn tortillas with other toppings. Heating and oiling tortillas will make them flexible enough to use as wraps for chicken, cheese, and salsa. Dry, unheated tortillas will probably break and fail to seal when you try to fold the sides of the tortilla. Heat three or four tortillas at a time and place them on a paper towel-lined plate until they start to cool and harden.

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Dinner Chicken Mexican Tex-Mex Baking

Rotisserie Chicken Enchiladas with Corn Tortillas and Homemade Red Sauce

Name: Rotisserie Chicken Enchiladas with Corn Tortillas and Homemade Red Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tbsp chili powder; 2 tsp cumin; 1/2 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp paprika; 1/8 tsp nutmeg; 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp coconut or avocado oil; 3 tbsp all-purpose flour; 2 tbsp tomato paste; 2 cups chicken broth (divided); 2 tbsp avocado oil (2-3 tablespoons, divided); 8 corn tortillas; 2 cups cooked shredded chicken; 2 cups shredded cheddar cheese; 1/2 cup salsa (mild or medium); fresh cilantro (finely chopped, optional); avocados (peeled, pitted, diced, optional); tomatoes (seeded and diced, optional); sour cream (optional); nonstick cooking spray

By Emma CollinsSep 28, 2026

Prep

40 min

Cook

30 min

Total

60 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Heating corn tortillas in avocado oil makes them more pliable and less likely to crack when folded around a chicken filling. Tortillas made from corn commonly tear when filled.
The sauce is stirred as broth is added slowly to avoid clumping of tomato paste and flour in the final dish cooked in the pan.
Coating the tortilla edges with red sauce prevents corn tortillas from burning in places other than where they are baked.
Foil keeps the cheese from burning as the lasagna bakes. Remove the foil during the last part of baking to let the sauce bubble and the lasagna edges brown.
A five-minute break lets the hot sauce settle so that filling does not leak out of the tortillas after they are rolled for serving.
Rotisserie chicken saves time by being pre-cooked and easy to shred; preparing the sauce and handling the tortillas are the key work.

Ingredients

Servings4

•2 tbsp chili powder
•2 tsp cumin
•½ tsp dried oregano
•¼ tsp garlic powder
•¼ tsp paprika
•⅛ tsp nutmeg
•¾ tsp salt
•½ tsp black pepper
•3 tbsp coconut or avocado oil
•3 tbsp all-purpose flour
•2 tbsp tomato paste
•2 cups chicken broth (divided)
•2 tbsp avocado oil (2-3 tablespoons, divided)
•8 corn tortillas
•2 cups cooked shredded chicken
•2 cups shredded cheddar cheese
•½ cup salsa (mild or medium)
•fresh cilantro (finely chopped, optional)
•avocados (peeled, pitted, diced, optional)
•tomatoes (seeded and diced, optional)
•sour cream (optional)
•nonstick cooking spray

Instructions

1
Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl.
2
Heat the coconut or avocado oil in a medium saucepan over medium heat.
3
Add the flour and spice mixture to the hot oil and whisk for 2 minutes, until the spices are fragrant.
4
Add the tomato paste and 3/4 cup of the chicken broth, then whisk until smooth.
5
Slowly pour in the remaining 1 1/4 cups chicken broth, 1/4 cup at a time, stirring between additions.
6
Reduce the heat to medium-low and simmer the sauce for 8-10 minutes, whisking every 1-2 minutes, until it coats the back of a spoon.
7
Preheat the oven to 350°F. Line a plate with a paper towel, spray a 13 x 9-inch baking dish with nonstick cooking spray, and pour 1/2 cup enchilada sauce into the dish.
8
Heat 1 tablespoon avocado oil in a large skillet over medium heat. Cook 3-4 tortillas in a single layer until their edges curl, about 1 minute, then flip and cook for 30-60 seconds more.
9
Transfer the tortillas to the paper towel-lined plate and repeat with the remaining avocado oil and tortillas.
10
Fill each tortilla with 1/4 cup shredded chicken, 2 tablespoons cheese, and 1 tablespoon salsa. Fold the right side over the filling, then fold the left side over.
11
Place the filled tortillas seam-side down in the baking dish.
12
Pour the remaining enchilada sauce over the tortillas and spread it to completely cover their edges. Top with the remaining 1 cup cheddar cheese.
13
Cover the baking dish with foil and bake for 20 minutes.
14
Remove the foil and bake for 5-10 minutes more, until the edges begin to crisp and the sauce is bubbling.
15
Let the enchiladas rest at room temperature for 5 minutes before serving with cilantro, avocados, tomatoes, and sour cream, if desired.