Roasted Chicken Enchiladas

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Roasted Chicken Enchiladas


Roasted Chicken Enchiladas for a Fast Weeknight Meal

It’s another Leftover Makeover day!  A couple of chickens sure go a long way and make weeknight dinners easy and fast.  Roasted Chicken Enchiladas are a great way to use up leftover chicken.  They are a great weeknight meal too, since they are fast to get in the oven and fast to the table.  From start to finish, I had them to the table in 30 minutes.  And my family was raving over how tasty the Roasted Chicken Enchiladas were, like our favorite Mexican Restaurant.  Even the next morning, I got a “Mom, dinner last night was AWESOME!”  I actually got asked if we could have them again tonight.  I can’t ask for a better review of a recipe than that!

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Roasted Chicken Enchiladas ~ Maximum Flavor, Minimum Fuss

Roasted Chicken Enchiladas get their flavor from a pouch of sauce mixed with the chicken, and a coating of a jar of sauce before they are baked to perfection.  I love to use corn tortillas for my Roasted Chicken Enchiladas.  They make them taste more like tamales, which is one of my favorite Mexican foods.  A smattering of cheese over the top, and you have the most amazing dinner, with minimum fuss.  Even your picky eaters will enjoy a warm Roasted Chicken Enchilada, with a side of sour cream or guacamole.  And then they’ll ask for more.

Another Leftover Makeover ~ Roasted Chicken Enchiladas

Another Leftover Makeover ~ Roasted Chicken Enchiladas


  • 2 C leftover chicken, shredded or diced
  • 1 packet Frontera Red Chile Enchilada Sauce
  • 1 jar enchilada sauce (or another packet)
  • small corn tortillas
  • 8 oz shredded Mexican Cheese


  1. Heat oven to 400 degrees F.
  2. In a small microwave safe bowl, mix the leftover chicken and packet of enchilada sauce. Microwave for 2 minutes to warm the chicken.
  3. Place a two tablespoons of meat in a line down the center of a tortilla. Roll tightly and place in a 13x9 baking dish. Continue until all of the meat is rolled.
  4. Cover with enchilada sauce and Mexican cheese.
  5. Bake, uncovered, 10 minutes, until cheese is melted and sauce is slightly bubbly.
  6. Serve hot.

Need a Change?  Grill Your Roasted Chicken Enchiladas!

If you are tired of smothering the Roasted Chicken Enchiladas in sauce and baking them, try heating the sauce on the stove and grilling the Chicken Enchiladas!  Instead of just rolling the tortillas, wrap them like a burrito, securing them with a toothpick, then grill them on low for a few minutes for a wonderful flavor and crispy shell.  Ladle some sauce over them when you serve them up for a great flavor that everyone will love.

Change up your leftovers with Roasted Chicken Enchiladas!

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