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This chicken enchilada recipe started similarly to the Baked Italian Meatballs recipe. I needed to make some freezer dinners for an upcoming surgery. This recipe is a double special because you can make a batch for now... and a batch for later.
These are homemade Costco chicken enchiladas - built on a bag of Costco's pre-pulled rotisserie chicken, folded with sour cream, green chiles, cheese, and cilantro into a rich, creamy filling, then rolled up and baked under a homemade red enchilada sauce. Starting with Costco chicken is what makes them fast enough for a weeknight, and the whole tray freezes beautifully for later.
Chef's note · Thin sauce under, plenty on top. That's what keeps the bottoms from sticking and the tops from drying out.
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Good to Know Chicken Recommendation
When I need pulled chicken for a recipe, I will generally get a $5 rotisserie from the ever-trusty Costco. Then last year I realized they LITERALLY sold a bag of PRE PULLED chicken...
It is $18 as of spring of 2022 in North Carolina, so don't hold me to that, but it nets probably the same amount as 2 rotisserie chickens. So for $5 more, you get no mess and lots of time back.
I used the whole bag for this recipe which was 45 oz. Heads up, you do still have to pull it apart as some pieces are larger.
Cooking Costco Chicken Enchiladas: Homemade vs. the Pre-Made Tray
Quick heads-up, because two different cooks land here: if you're looking to heat up Costco's pre-made chicken enchilada bake from the refrigerated case, follow the directions on that package - those trays are typically baked around 375°F until hot and bubbly and the center reaches a safe 165°F. This post is the other kind: a from-scratch recipe that just uses Costco's rotisserie chicken as a shortcut. If that's what you came for, you're in the right place - keep reading.
Freezer Ready Recipe
My favorite part about these Costco chicken enchiladas is that they are very easily made freezer ready. You will prepare your dish exactly the same way. The only thing you might need to make this dish ready for the freezer is...
- A Freezer to Oven Safe Baking Dish (with a lid)
- Lots of Plastic Wrap
- Sharpie
You'll want to wrap the whole foil pan in plastic multiple times BEFORE adding the lid. Moisture will cause freezer burn!
Make sure to label the top of the foil with Sharpie. I also add "Chicken Enchiladas - Bake at 350 for 1hr lid on, 30 minutes lid off"
I recommend these below. They are the exact same ones as in my video. We are almost at the point of buying more.
Due to the kitchen renovation process coming up in just a few weeks, I am making more freezer meals ahead of time. I will throw these on the smoker and be able to stay out of the construction as much as possible.
Disposable Baking Dishes
These 9X13" foil baking dishes are absolutely perfect for freezer-ready meals, potlucks, or bringing a dish to a friend or family. They cost a little more than $1 apiece.
Homemade Enchilada Sauce
For this recipe, I actually used my own homemade enchilada sauce. That was created out of desperation as I was determined to make enchiladas and I didn't want to go to the store and buy sauce for it. InstaCart was a week out from being able to deliver due to the peak of COVID, so I do what I do best which was pull it out of thin air.
Come to find out it required tomato paste (which I always have), stock, and spices. I had everything I needed and it turned out perfect. Not even mad. This recipe is literally the only one I have ever tried in my chicken enchilada recipe, so... I hope it tastes alright with store-bought too, haha.
Recipes to Pair With
Here are some recipes that I often make right along with Mexican night. You do not need these to be successful at your chicken enchilada recipe, but I always like to recommend a few more just in case you want to level up your next meal.
Our carnitas recipe, brown rice, and tomatillo salsa are all perfect ways to make your next Mexican dinner night stand out!
More Mexican Dinner Night Ideas
Ready to build a whole spread? Here's everything I reach for when it's Mexican night at our house - start with a dip, pick your main, pile on the toppings, and don't forget something to sip and something sweet.
Start with a dip
- Homemade Guacamole - fresh, chunky, and gone in minutes
- Smoked Queso Dip - three easy ways, perfect for a crowd
Pick your main
- Family-Style Pork Carnitas Street Tacos
- Chori Pollo (chicken & chorizo)
- Cilantro Lime Shrimp - taco-ready in minutes
Sides & toppings
Sip & sweet
- Pomegranate Margarita with a cinnamon-sugar rim
- Mexican Vanilla Ice Cream to finish it off
Costco Chicken Enchiladas FAQ
A few questions I get every time I make these.
How do you cook Costco chicken enchiladas?
If you mean Costco's ready-made enchilada tray, bake it per the package - usually around 375°F until hot and bubbly and 165°F in the center. If you're making this homemade version with Costco rotisserie chicken, bake at 350°F for about 1 hour covered, then 30 minutes uncovered so the top browns.
Why put sour cream in chicken enchiladas?
Sour cream folded into the filling adds richness and a gentle tang, and its fat keeps the shredded chicken from drying out as the enchiladas bake. It's what makes the filling taste creamy without a heavy white sauce on top.
Do sour cream chicken enchiladas use red or white sauce?
Mine use a homemade red enchilada sauce over the top, with the sour cream living in the filling rather than the sauce. You get the creamy, tangy bite from the filling and the deep, roasted flavor from the red sauce - the best of both.
Can you make chicken enchiladas ahead and freeze them?
Yes - that's exactly what this recipe is built for. Assemble the tray, wrap it well in plastic wrap before adding a lid to prevent freezer burn, label it, and freeze. Bake from frozen at 350°F for about 1 hour covered, then 30 minutes uncovered.
How do you keep chicken enchiladas from getting soggy?
Don't drown them in sauce before baking, and warm your tortillas first so they roll without cracking or soaking through. A creamy, not watery, filling (thanks to the sour cream) also helps them hold their shape.
Corn or flour tortillas for chicken enchiladas?
Either works. Corn tortillas are traditional and hold up well to sauce, while flour tortillas are softer and easier to roll. Use whichever your family reaches for first.
📖 Recipe
Chicken Enchilada
Equipment
- Baking Dish freezer-to-oven safe
Ingredients
Enchilada FIlling
- 6 cups Pre-Cooked Chicken - rotisserie or something similar
- 1 cup Sour Cream
- 1 cup Mexican Cheese Blend
- 10 oz Diced Tomatoes w/ Green Chilis
- ½ cup Enchilada Sauce - homemade recommended - recipe in post
Base & Toppings
- 12 Tortillas - 8" round
- 2 cup Enchilada Sauce
- 2 cup Mexican Cheese Blend
Garnish
- Avocado - optional
- Cilantro - optional
- Salsa - optional
Instructions
Enchilada Filling
- Add all the ingredients together in a large bowl and thoroughly combined.
Assembly
- Add enough enchilada sauce to just cover the bottom of the pan.
- Fill each tortilla with about ¼ -½ cup of filling and roll closed.
- Place tortilla seam side down, and repeat.
- Once the pan is full, add more enchilada sauce on top, and then cover with Mexican cheese.
Baking
- Cook in a 350-degree oven for 20-30 minutes or until cheese is golden brown.
Freezer Ready Version
- Make sure to use a freezer-to-oven-safe container (pyrex or foil) with a lid.
- Once assembled wrap the entire dish in plastic wrap. I suggest multiple layers.
- Add the lid, and store it in the freezer.
- When ready to bake, remove the plastic but cover with foil on the top and bake for 1 hr.
- Remove foil and bake another 30 minutes or until cheese is browned and an internal temperature of 165 is reached.
Video
Notes
- Rotisserie chicken is your friend: A store-bought bird turns this into a true weeknight dinner without sacrificing a thing.
- Warm the tortillas first: A quick warm-up makes them pliable so they roll without cracking or splitting on you.
- Sauce top and bottom: A thin layer of sauce under the enchiladas keeps them from sticking, and plenty on top keeps them from drying out.
- Freezer-friendly: Assemble, wrap tightly, and freeze unbaked for up to 3 months. Bake covered straight from frozen, adding time until hot and bubbly.
- Storage: Baked leftovers keep 3-4 days in the fridge and reheat wonderfully.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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