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Easy Chicken Enchiladas

  • Total Time: 45 minutes
  • Yield: 6 enchiladas 1x


  • 6 medium flour tortillas
  • 2 cups rotisserie chicken, shredded
  • 1 small can sliced black olives, drained, divided
  • 1 28 ounce can enchilada sauce, divided
  • 2 cups shredded cheese (I used a blend, but use what you like), divided
  • 1 teaspoon hot sauce


  1. Preheat oven to 375 degrees F. Line a 9 by 13 inch baking pan with foil and parchment.
  2. In a medium bowl, stir together chicken, ¾ of the olives, 1/3 of the enchilada sauce, ¾ cup of cheese, and the hot sauce.
  3. Place some of the chicken mixture in a tortilla and roll it up. place it in the pan, seam side down. Repeat with the remaining tortillas and chicken.
  4. Top the tortillas with the remaining enchilada sauce, followed by the cheese, and then the olives. Bake for about 35 minutes, until bubbly and brown around the edges.
  5. Enchiladas are best served warm out of the oven, but may be stored in the refrigerator in an airtight container for up 3 days. Warm in the microwave in 30 second increments.


Recipe is easily doubled or tripled

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes