Do you know what never gets old? Enchiladas. Why? Because they are 100% customizable. Especially this Fast and Easy Weeknight Chicken Enchiladas made with leftover chicken!

enchiladas with pico de gallo, sour cream and sliced avocado in a white dish pin

Why I love this recipe

It’s the perfect recipe for everybody because it’s fully customizable. Every single time. This version makes use of leftover chicken to get the most out of those rotisserie chickens you buy at the market. It takes the guesswork out of what’s for dinner and if I’m feeling wild and crazy, I can jazz it up!

Turn up the heat and wow them with your own red sauce or a seafood combo that they were not expecting. There are red ones, green ones, beefy ones, and more. Really, you can have your enchilada any way you like it. Even if it’s fast and easy.

It happens to the best of us from time to time.

How to make chicken enchiladas

First, you preheat your oven to 400ᴼF and spray a baking dish with non-stick spray.

Then it’s time to saute your garlic, onion, mushrooms, and pepper in a large skillet with some olive oil. Cook for 5 to 7 minutes until softened. Add your chopped leftover rotisserie chicken and stir to combine.

Add one can or packet of enchilada sauce. (keep half for later) and stir once more to combine.

Arrange four flour tortillas in the baking dish and divide the chicken mixture between them. Top each one of them with cheese (I used cheddar) and wrap them tightly.

Pour the rest of the enchilada sauce over them and sprinkle generously with the remaining cheese.

Now bake your enchiladas in the preheated oven for around 18-20 minutes or until the cheese has melted and the sauce is nice and bubbly.

Last but not least, top your warm enchiladas with fresh pico de gallo, sour cream and avocado slices. Optional, you can serve them with rice. Enjoy!!!

enchiladas with pico de gallo, sour cream and sliced avocado in a white dish

How to make enchiladas crispy

  • Fry your tortillas in hot oil for a few seconds before using them in the recipe. This helps them to stay crispy and not absorb that much sauce resulting in a crispy not-soggy enchilada.
  • Use corn tortillas instead of flour. They tend to hold up much better in the casserole dish.
  • Don’t drown the enchiladas in the sauce. Use just enough to barely cover them.
enchiladas with pico de gallo, sour cream and sliced avocado in a white dish on a wooden table with green linen

More leftover chicken recipes

If you’ve tried my Weeknight Chicken Enchiladas recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.

Weeknight Chicken Enchiladas

5 from 3 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 2
Fast and Easy Weeknight Chicken Enchiladas | Kita Roberts
Quick and easy weeknight chicken enchiladas, with chicken breast sauted in a skillet and a pre-made base enchilada sauce with a few simple ingredients. Sometimes that's all you really need.


  • 6 oz rotisserie chicken chopped
  • 1 tbs extra virgin olive oil
  • 1/2 onion minced
  • 1 garlic clove minced
  • 1/2 red pepper diced
  • 1/2 cup mushrooms sliced then chopped
  • 6 oz cheddar cheese
  • 4 flour tortillas
  • 1 can or packet enchilada sauce
  • pico de gallo and sour cream for topping


  • Preheat the oven to 400 degrees F.
  • Spray a baking dish with non-stick spray. 
  • In a large skillet heat the olive oil over medium heat. Add the onion, garlic, pepper and mushroom and cook until soft, about 5 to 7 minutes. 
  • Add the chicken and toss to combine. 
  • Add 4 tablespoons enchilada sauce and mix. Remove from heat.
  • Arrange the tortillas in the pan and divide the filling up between them. Top each with a little cheese and wrap snugly.
  • Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese.
  • Bake for 18-20 minutes, until cheese has melted and enchilada sauce is bubbling.
  • Top with fresh pico de gallo, a dollop of sour cream and avocado slices. Serve with rice, if desired.


Calories: 769kcal | Carbohydrates: 37g | Protein: 50g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 170mg | Sodium: 1243mg | Potassium: 600mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1820IU | Vitamin C: 41mg | Calcium: 696mg | Iron: 3.3mg
Course: Main Course
Cuisine: American, Mexican
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


  1. Can I move in? This looks like the PERFECT easy weeknight dinner! Pinning this and making it FOR SURE!!

  2. You just help me decide what I’m making for dinner…enchiladas! How I wish I could include mushrooms like you did, but I think there would be a coup in my family.

  3. Sadly it has been too long since I have made enchiladas. But just like pizza they are one of my favorites because I can throw in whatever I have on hand!