The Coziest Pan Chicken Enchiladas (Using Costco Rotisserie Chicken)
There’s something special about a pan of warm, cheesy chicken enchiladas being smothered in red 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.
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