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4 from 5 votes

Spicy Chicken and Cheese Enchiladas

These Spicy Chicken and Cheese Enchiladas are made with a rotisserie chicken and filled with shredded cheese and spicy enchilada sauce!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican


  • 8 large flour tortillas
  • 1 whole rotisserie chicken; about 3 cups
  • 2 cups shredded cheddar cheese or Mexican blend
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. granulated garlic
  • 8 oz. sour cream
  • 20 oz. can spicy red enchilada sauce
  • 1/4 cup green onions; sliced
  • sliced avocado; optional


  • Preheat oven to 375 degrees. In a 13 x 9 inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.
  • In a large mixing bowl, stir in shredded chicken, 1 cup of the shredded cheese, green onions, salt, pepper, and garlic powder until combined.
  • In a medium bowl, whisk together the sour cream and enchilada sauce until smooth, creamy and combined.
  • Add 2 cups of the enchilada sauce to the chicken mixture and mix until the chicken is evenly coated.
  • Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla, like you would if you were making burritos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.
  • Top enchiladas with the rest of the enchilada sauce and 1 cup of cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with green onions and sliced avocados (optional), enjoy!


How to shred the rotisserie chicken: Remove all of the chicken meat from the chicken. Be sure to omit any small bones and skin. Place all of the meat in a large mixing bowl and with an electric mixer, mix on high for 2-3 minutes or until your chicken is shredded.
Not a fan of spice? If you prefer your chicken on the mild side and not on the spicy side, simply buy the MILD red enchilada sauce. They have different variations at the grocery store.