Shortcut Chicken Enchiladas

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 50 min
  • Active: 20 min


One 15-ounce can refried beans (about 1 cup)

1/2 teaspoon dried oregano

12 ounces (3 cups) shredded Monterey Jack cheese 

1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded 

Freshly ground black pepper

One 16-ounce jar medium-spicy tomato salsa

Twelve 6-inch corn tortillas

Sour cream and pickled jalapenos, for serving


  1. Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
  2. Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds. 
  3. Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese. 
  4. Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
Let's Get Cooking!

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29 Reviews

Eman in Ohio

I agree with everyone else: way too easy AND very good. I didn’t have rotisserie chicken so I cooked two chicken breast halves with some fresh ground roasted cumin, then I added the pan juices (+ more to bring that to one cup) to the salsa verde. Slightly altered from the original, but still delicious.

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