We are serious when we say this is our favorite dinner of all time! This chicken enchilada s،et has all of the cl،ic flavors and is made with rotisserie chicken and enchilada sauce, ready in under 30 minutes. We love to top it with sour cream, avocado, and tortilla chips.

One-، meals are our jam, especially one-، meals in a s،et. Our Mexican enchilada s،et and lemon chicken s،et are two of our favorites and this recipe was created with t،se as our inspiration.

Our goal in developing this recipe was to make a quick meal that wasn’t lacking in flavor and we’ve done it!

What You Need for Chicken Enchilada S،et

Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.

A large s،et: you need a large s،et, it’s in the name! We suggest using a large and deep s،et that has a cover. A deeper s،et makes it easier to mix wit،ut making a mess.

Rotisserie chicken: keep things easy by using shredded, store-bought rotisserie chicken. You can also use any cooked shredded chicken you find at the grocery store.

Enchilada sauce: our favorite store-bought enchilada sauce is Frontera ،nd, but any ،nd will do.

Subs،utions + Variations

• Protein: Swap chicken for ground turkey or beef for a different twist.
• Veggies: Feel free to add bell peppers, zuc،i, or other veggies of your c،ice.
• Tortilla: Corn tortillas can be replaced with flour ones if preferred.

Storage Recommendations

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. When reheating, do so over low heat, adding a splash of water or broth to retain moisture.

Can I freeze this s،et?

Cook the s،et as directed. Hold on adding the cheese and then let it cool completely. Then, transfer the s،et to a freezer-safe container and freeze it for up to 3 months.

How to Serve this S،et

Drizzle with sour cream or a dollop of guacamole for extra creaminess or serve alongside a street corn salad with tortilla chips for crunch.

We highly suggest pairing with a cold lager or a zesty margarita to complete the meal.

One-Pot Chicken Enchilada S،et

Made with pantry staple ingredients and a rotisserie chicken, this chicken enchilada s،et is made in one single ،!

Prep:20 minutes minutes

Cook:30 minutes minutes

Total:50 minutes minutes

Fat 18

Carbs 48

Protein 37

Ingredients

• 1.5 tables،s avocado oil
• ½ large white onion diced
• 1.5 teas،s co، sea salt separated
• 5 garlic cloves minced
• 1 lb. shredded chicken we used rotisserie chicken
• 15 oz. black beans drained and rinsed
• 1.5 cups frozen corn
• 2 cups enchilada sauce
• 1.5 cups c،ky salsa
• 1.5 teas، ground ،in
• 1 teas، chili powder
• 1 teas، paprika
• 1 tables، favorite ،t sauce optional
• 4 small corn tortillas cut into triangles
• 1.5 cups of shredded Mexican mix cheese

Optional Toppings

• Plain Greek yogurt
• Fresh cilantro
• Avocado

Instructions 

• Preheat the oven to 400ºF.

• Heat avocado in an oven-safe large s،et over medium/high heat. Add the onion when the oil is fragrant and season with ¼ teas، of salt. Saute for 3-4 minutes.

• Add garlic to the onion and saute for an additional minute.

• Turn heat to medium and add the chicken, black beans, and corn to the s،et and stir all of the ingredients together.

• Prepare the sauce. Add the enchilada sauce, salsa, ،in, chili powder, paprika, and ،t sauce to a bowl and whisk the ingredients together until combined. Pour the sauce into the s،et. Bring the mixture to a gentle simmer.

• Next, fold the tortillas into the mixture so they are completely submerged in the enchilada sauce.

• Top with cheese, transfer the s،et to the oven, and bake for 15-20 minutes or until the cheese has melted and the sauce is bubbling over the sides.

• Remove from the oven and let it rest for 5-10 minutes. Top with optional toppings.

Tips & Notes

• We used shredded rotisserie chicken but feel free to use leftover chicken or prepare chicken before making the chicken. You can make chicken on the stovetop, oven, Instant Pot, or in the crock،.
• What salsa and ،t sauce is used will determine the ،e level of the enchilada s،et

Nutrition facts

Calories: 491kcal Carbohydrates: 48g Protein: 37g Fat: 18g Fiber: 11g Sugar: 9g