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Chicken & Chili Enchiladas

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Turn any weeknight into a fiesta with our quick and delicious Chicken & Chili Enchiladas. Mix shredded rotisserie chicken with a zesty blend of shredded Mexican cheese and taco seasoning. Roll the mixture into corn tortillas, then nestle them in a baking dish. Top with HORMEL® Chili and a sprinkle of additional cheese before baking to golden perfection. Serve with shredded lettuce, chopped tomatoes, fresh cilantro, and jalapeño slices for a flavorful and satisfying weeknight meal that’s a crowd-pleaser from the very first bite.

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2 cups rotisserie chicken, shredded
2 fluid ounces shredded Mexican cheese blend, divided
2 teaspoons taco seasoning
8 corn tortillas
1 (15-ounce) can HORMEL® Chili
Toppings: shredded lettuce, chopped tomatoes, chopped fresh cilantro leaves, jalapeño slices


  1. Heat oven to 400°F.

  2. In large bowl, combine chicken, 1 cup shredded cheese and taco seasoning.

  3. Warm corn tortillas in microwave, according to package directions; keep warm.

  4. Divide chicken mixture evenly among tortillas and roll up to secure. Place in lightly greased 2-quart baking dish.

  5. Spoon chili over top of enchiladas and sprinkle with remaining 1 cup shredded cheese.

  6. Bake 20 minutes or until hot and bubbly.

  7. Top with desired toppings.