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There’s something special about a pan of warm, cheesy chicken enchiladas being smothered in sauce. It’s the kind of comfort food that wraps you up like a blanket—rich, cozy, and familiar. And when you start with a Costco rotisserie chicken? It becomes a recipe that’s not only full of flavor but also fast, stress-free, and budget-friendly.
This post is all about taking one of the most beloved convenience foods (the mighty rotisserie chicken!) and turning it into a pan of enchiladas your whole family will love. If you’ve been looking for an easy dinner that hits all the nostalgic notes of Mexican comfort food while still being doable on a busy weekday, you’re in the right place.
Let’s get into it—starting with what makes these enchiladas extra comforting.
Ingredients
- Shredded Chicken from Rotisserie Chicken
- 1 Cup of cheese ( Oaxaca, Mozzarella, or whatever you have on hand in my case)
- 3 cups Red Enchilada Sauce
- 2 tsp Onion Powder
- 2 tsp Pepper
- 1 tsp Cumin
- 1 tsp Slap Ya Mama or Chili Pepper
- Tortillas
Toppings
- Crema
- Cotija
- Jalepenos
- Onions
- Cilantro
Why These Enchiladas Work So Well
These enchiladas check every box:
✔ Cozy + Comforting
Warm tortillas, creamy cheese, rich sauce, and tender chicken—this is the kind of dinner that makes you slow down and savor.
✔ Not Too Spicy (but easily customizable)
This recipe leans cozy rather than fiery, making it toddler-friendly and perfect for sensitive eaters. But if you love heat, I’ll show you how to add it.
✔ Uses Costco Rotisserie Chicken
It saves you time, money, and extra dishes. One chicken comfortably makes one entire pan.
✔ One Pan & Minimal Prep
You can prep everything in 10–15 minutes. The oven does the rest.
✔ Authentic-inspired Meets Family-Friendly
While traditional enchiladas are dipped in warm oil and sauce before rolling, this simplified version keeps the spirit and flavor without the mess.
Step-by-Step: Cozy Chicken Enchiladas
1. Prep the Tortillas
Warm your tortillas so they don’t tear. You can:
Heat them in a damp towel in the microwave
Flash-warm them on a skillet
Or dip them briefly in warm sauce (traditional style)
Warming makes everything softer and more tender—exactly what we want for cozy enchiladas. This especially applies to Corn tortillas but if you are using flour tortillas. These are usually more flexible. This time I chose to use flour tortillas so I will just be dipping them in the sauce and frying them.
2. Make the Filling
In a bowl, mix together:
Shredded chicken
Cheese
1/2 Cup Red Enchilada Sauce
Spices
This mixture makes the enchiladas extra comforting and helps them stay moist inside. Add as much or little cheese as you want.
3. Assemble the Enchiladas
I set up an assembly station to make it easier to get the enchiladas in the pan. It consists of tortillas, enchilada sauce on a plate, and the mixture.
First, I dip the tortilla in the sauce, soaking it on both sides. Then…
For each tortilla:
Add 2–3 tablespoons of filling
Roll gently
Place seam-side down in the pan
Repeat until the whole pan is filled.
4. Sauce + Cheese
Pour sauce across the top—fully but not drowning—and sprinkle your cheese generously if you would like some more cheese. Then I just fry it on both sides until it is slightly crispy.
5. If you do not want to pan fry then bake them..
Bake at 375°F for 20–25 minutes or until:
Cheese is melted
Sauce is bubbling
The top looks lightly golden
This is when the real magic happens—the sauce soaks into the tortillas and everything gets creamy and cozy.
6. Top & Serve
Add your favorite toppings and enjoy warm.
My favorite is onion, crema, cotija, and cilantro <3
How to Make Them Extra Cozy
Here are small touches that take your enchiladas from “good” to magic:
Warm your serving plates
It keeps the meal feeling freshly baked longer.
Add a drizzle of crema right before serving
Creamy, cool, and beautiful.
Serve with Mexican rice or warm beans
They soak up any leftover sauce and make the meal feel extra complete.
Use Oaxaca cheese for the best melt
It’s stringy, creamy, and makes every bite feel luxurious.
Variations
Green Chile Enchiladas
Swap red sauce for green chile sauce.
Mild + Kid-Friendly
Use flour tortillas and a mild sauce.
Spicy
Add jalapeños or chipotle in adobo to the filling.
Veggie-Boosted
Add sautéed zucchini, spinach, or poblanos.
Storage + Reheating
These store beautifully, which is why enchiladas are one of the best meal prep dishes.
Fridge: 3–4 days
Freezer: 2–3 months
Reheat at 350°F until warmed through or microwave individual portions.
Serve it, share it, and savor every cozy spoonful.
Don’t forget to share your creations on Instagram and tag us at @edamamabean_ or @edamamabean (tiktok). Happy cooking!
Equipment Used
- Medium Bowl
- Frying Pan
- Plate
- Knife
- Cutting Board
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Recipes Related
The Coziest Pan Chicken Enchiladas (Using Costco Rotisserie Chicken)
Equipment
- frying pan
- Medium Bowl
- Knife
- Cutting Board
- plate
Ingredients
- Shredded Chicken from Rotisserie Chicken
- 1 Cup of cheese Oaxaca, Mozzarella, or whatever you have on hand in my case
- 3 cups Red Enchilada Sauce
- 2 tsp Onion Powder
- 2 tsp Pepper
- 1 tsp Cumin
- 1 tsp Slap Ya Mama or Chili Pepper
- Tortillas
Toppings
- Crema
- Cotija
- Jalepenos
- Onions
- Cilantro
Instructions
Prep the Tortillas
- Warm your tortillas so they don’t tear. You can:
- Heat them in a damp towel in the microwave
- Flash-warm them on a skillet
- Or dip them briefly in warm sauce (traditional style)
- Warming makes everything softer and more tender—exactly what we want for cozy enchiladas. This especially applies to Corn tortillas but if you are using flour tortillas. These are usually more flexible. This time I chose to use flour tortillas so I will just be dipping them in the sauce and frying them.
Make the Filling
- In a bowl, mix together:
- Shredded chicken
- Cheese
- 1/2 Cup Red Enchilada Sauce
- Spices
- This creamy mixture makes the enchiladas extra comforting and helps them stay moist inside.
Assemble the Enchiladas
- I set up an assembly station to make it easier to get the enchiladas in the pan. It consists of tortillas, enchilada sauce on a plate, and the mixture.
- First, I dip the tortilla in the sauce, soaking it on both sides. Then…
- For each tortilla:
- Add 2–3 tablespoons of filling
- Roll gently
- Place seam-side down in the pan
- Repeat until the whole pan is filled.
Sauce + Cheese
- Pour sauce across the top—fully but not drowning—and sprinkle your cheese generously if you would like some more cheese. Then I just fry it on both sides until it is slightly crispy.
If you do not want to pan fry then bake them..
- Bake at 375°F for 20–25 minutes or until:
- Cheese is melted
- Sauce is bubbling
- The top looks lightly golden
- This is when the real magic happens—the sauce soaks into the tortillas and everything gets creamy and cozy.
Top & Serve
- Add your favorite toppings and enjoy warm.
- My favorite is onion, crema, cotija, and cilantro <3
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