Shredded Rotisserie Chicken Enchiladas Recipe

There are quite a few reasons your chicken may dry out for enchiladas. My first recommendation is to select the cuts of chicken with more fat, i.e. dark meat. Chicken breasts have very little fat and are more prone to drying out. I love to use chicken breasts for this dish, but keep in mind, breasts are a lot more dry than the other cuts of chicken. If you know this will bother you, don't use chicken breasts.
When you grab your rotisserie chicken the meat (including the breasts) is likely super juicy. You are going to bake and cook the chicken again, which means it risks drying out. Add salsa and/or cheese to your enchilada filling if this bothers you. You can also use a store-bought enchilada sauce.
I do not like adding these to my filling because it usually results in a soggy tortilla, but you won't have to worry about dried chicken with this method. Take all of this into account and decide what will work best for you.

Covering enchiladas with foil is a common practice during baking to help retain moisture and prevent the cheese or sauce from drying out. I do a mixture of baking them covered and then uncovered.
Melting and Browning: If you want the cheese on top of the enchiladas to melt and brown nicely, you may want to bake them without foil. This allows the cheese to develop a golden crust.
Moisture Retention: If you prefer your enchiladas to have a softer texture and want to retain more moisture, covering them with foil can help create a steamy environment, preventing excessive drying during baking.
I cover them for most of the baking time so they aren't dry. During the final stage of the baking process, I remove the foil so that the enchiladas are bubbly and the cheese is gooey.

Absolutely, red sauce works beautifully. It pairs wonderfully with rotisserie chicken. Just swap it in 1:1 and keep everything else the same.

I always buy blocks of cheese and grate them myself. I do not recommend using pre-shredded, bagged cheese. I use the shred blade on my food processor to save time with this process, you can also use a standard cheese grater.

When you grate your own cheese, it actually melts better. The bagged stuff is tossed in anti-caking powders (think potato starch or cellulose) so it doesn’t clump up and lasts longer on the shelf. Those coatings keep it from melting smooth and silky, which is why homemade mac or a skillet of nachos can sometimes feel a little gritty or dry. Freshly grated cheese doesn’t have any of that, so it melts velvety and gorgeous every time.

Flavor-wise, pre-shredded cheese also dries out faster because there’s more surface area exposed. By shredding right before you use it, you keep all that natural moisture and full cheese flavor, which is really what we want anyway.

You can assemble the enchiladas ahead of time without the cream sauce and cheese and store it in the fridge.

For the best texture, make the cream sauce and grate the cheese when you are ready to bake the dish.

Refrigerate leftovers tightly covered and sealed for 3-4 days.

You can reheat the dish in the air fryer or oven at 350 degrees until warm. You can also use the microwave if you wish. My favorite methods are the air fryer and oven.

You can freeze them tightly covered and sealed for up to 3 months. Defrost in the fridge overnight. Reheat following the tips above. I have not tested this recipe by freezing it unbaked. If you try that, let me know!