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Roasted Veggie and Rotisserie Chicken Enchiladas

This recipe combines pulled rotisserie chicken with roasted vegetables, green chile enchilada sauce, Mexican cheese, and carb conscious tortillas to make high protein chicken enchiladas with minimal effort. Each one of these enchiladas has 26 grams of protein with only 28 grams of carbs and 275 calories.

I like serving them with a big dollop of nonfat Greek yogurt instead of sour cream for an extra protein boost, but we’ll get to that. First, I’ll walk you through the ingredients and cover everything you need to know about making substitutions and customizations. If you’re in a rush, you can jump straight to the recipe card and hop back up if you have questions.

two rotisserie chicken enchiladas on a plate with small bowls of escabeche and jalapeño dip

What You’ll Need to Make Enchiladas with Rotisserie Chicken

Let’s take a look at all the ingredients and potential substitutes.

Rotisserie Chicken

The recipe calls for a pound of pulled rotisserie chicken, which is roughly the equivalent of mostly white meat from one rotisserie chicken without the skin. You can mix in some dark meat if you’re working with a smaller bird, but the breast and thigh meat should be enough on most chickens. Save the scraps for making chicken stock.

If you’d rather use a homemade pulled chicken, I have some great (in my opinion) shredded Mexican chicken recipes. I’d close your eyes and point to one or pick based on the equipment you’d like to use:

Mexican style pulled chicken in a white bowl

Roasted Vegetables

While there’s nothing wrong with plain chicken and cheese enchiladas, I love the extra nutrients and volume from adding veggies. The recipe calls for roasting zucchini, peppers, and onion in a bit of olive oil with a few spices. But you’re welcome to use any veggie combo you like.

The recipe calls for roasting on a sheet pan in the oven, but my air fryer enchiladas recipe calls for roasting a similar amount of veggies at 400ºF for 10-15 minutes in the air fryer. You could also pan roast the vegetables if you’re making these enchiladas in the warmer months.

Regardless of roasting method or veggie selection, you’re looking to remove as much moisture as possible from the vegetables. Especially with something like zucchini!

Oh, and as far as the roasted corn goes, I use frozen fire roasted corn and just toss it in with the chicken and everything else. No need to roast it twice. You can also add some leafy greens like spinach at the same step.

roasted zucchini, peppers, and onion in a mixing bowl with pulled rotisserie chicken, frozen corn, and shredded cheese

Enchilada Sauce & Cheese

With all the green veggies, green chile sauce just makes sense. Though if you prefer a red enchilada sauce, that will work just fine. You could also use homemade sauce options like the roasted tomato and chipotle sauce from my recent rotisserie chicken tacos recipe.

As for the cheese, freshly grated cheese will always be the superior option. Go with a softer melting cheese like Monterey jack, pepper or Colby jack, queso Oaxaca, or a blend.


My go-to “healthy” tortilla is typically Mission Carb Balance tortillas. They’re absolutely loaded with fiber and work great where you’d need flour tortillas. I’ve used them to make everything from chicken snack wraps to steak quesadillas.

I also like the protein tortillas from Counter (I’m an investor in the company). My cheesy rotisserie chicken burritos use them, if you’d like to see them in action.

If you’re less concerned about making macro friendly chicken enchiladas, I’d recommend using something like a corn and flour blend tortilla. Check out the H-E-B Mixla tortillas from my turkey enchiladas and chicken quesadillas for an example. A corn and flour tortilla gives you the flavor of corn tortillas with the malleability of flour tortillas.

8 rotisserie chicken enchiladas in a baking dish garnished with nonfat Greek yogurt, scallions, and salsa macha

And finally, if you’re in a hurry and want to skip the filling and rolling step, check out how my mole rotisserie chicken casserole is made with layered tortillas.

What to Serve with Chicken Enchiladas

Like I mentioned in the intro, I like to serve these rotisserie chicken enchiladas (and most Tex-Mex dishes) with nonfat Greek yogurt instead of sour cream. You get the tangy, bright flavor without the extra calories. Add some sliced scallions or chopped cilantro and a bit of hot sauce or salsa macha (pictured above), and you’re ready to serve.

As for sides, the classic rice and beans combo is never a bad idea for serving alongside enchiladas. You could mix some cauliflower rice into a Mexican rice blend to up the volume of your meal or make low fat refried black beans while the enchiladas are in the oven.

You’ll notice a couple of bonus garnishes in the photos in the form of escabeche (Mexican pickled vegetables) and creamy jalapeño hot sauce from Taco Deli (available in Whole Foods). Check out my creamy jalapeño ranch or spicy cottage cheese ranch dip for homemade alternatives.

Okay, let’s wrap things up and get cooking. If you have a question about an ingredient or the recipe below, drop it in the comments below. I hope you enjoy these chicken enchiladas, and I always appreciate recipe reviews if you do!

two green chile chicken enchiladas garnished with nonfat Greek yogurt, salsa macha, and scallions

Rotisserie Chicken Enchiladas

Yield: 8 Chicken Enchiladas
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Pulled rotisserie chicken with roasted zucchini, peppers, onion, and corn in high fiber tortillas topped with Mexican cheese and green chile enchilada sauce.


  • 1 pound Pulled Rotisserie Chicken
  • 2/3 cup (93g) Frozen Corn (fire roasted if possible)
  • 12 oz Green Chile Enchilada Sauce, divided
  • 5 oz Shredded Mexican Cheese, divided
  • 8 Mission Carb Balance Tortillas

For the Roasted Vegetables

  • 2 small Zucchini, diced
  • 2 Poblano or Green Bell Peppers, diced
  • 1 Red Onion, diced
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper


  1. Preheat your oven to 450ºF and line a half sheet pan with parchment paper.
  2. Toss the diced veggies in the olive oil and spices. Spread in an even layer on the sheet pan and bake for 25-30 minutes or until the veggies are well roasted and slightly charred around the edges. I like to crack the oven for a few seconds halfway through roasting to release steam and further dry out the veggies. (You can also air fry at 400ºF for 10-15 minutes, shaking halfway through.)
  3. While the vegetables are in the oven, mix the pulled rotisserie chicken and corn with 4 oz of enchilada sauce and 2 oz of shredded cheese.
  4. Add the roasted vegetables to the chicken mixture and stir everything together. Reduce your oven temperature to 350ºF.
  5. Add the mixture to the tortillas and tightly roll before placing in a 13x9 baking dish. Top the rolled tortillas with the remaining 8 oz of enchilada sauce and 3 oz of cheese.
  6. Bake for 20-25 minutes until the cheese is melted and slightly browning around the edges.
  7. Garnish with nonfat Greek yogurt or sour cream, hot sauce or salsa macha, and freshly sliced scallions or chopped cilantro.


With regular flour tortillas, each enchilada has 325 calories, 23g protein, 26g carbs, 2g fiber, and 14g fat.

The nutrition facts are for the enchiladas only, not any garnishes.

Nutrition Information:
Yield: 8 Serving Size: 1 enchilada
Amount Per Serving: Calories: 275Total Fat: 13gCarbohydrates: 28gFiber: 17gProtein: 26g

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