Simple, cheesy, and deliciously zesty! Our Sam’s Club Chicken Enchiladas are creamy and flavorful and so easy to throw together. The green chiles pack a great flavor while the ready-made queso is so incredibly creamy. These are a busy week-night dream because they come together so quick and are a total 10 on taste!

This recipe came about by chance if I’m being honest. I was looking in the refrigerator around 5pm on a Tuesday and had a minimal amount of time to throw something together. I saw the cheese, chicken, queso and salsa just sitting there and just ran with it. These turned out to be so so fantastic! It made a lot so perfect for a family of 6! I give Sam’s Club most of the credit because the bulk of my ingredients (the chicken, salsa, and queso) come from there!

Should I use corn or flour tortillas for enchiladas?

Traditional enchiladas are made with corn tortillas but we prefer flour with this recipe.  If you prefer corn over flour, you can definitely use corn tortillas and it will still be delicious!

Do I have to use a rotisserie chicken?

Definitely not!  We just love how flavorful and easy using a rotisserie is! The time saved by using a rotisserie makes this a perfect weeknight dinner. You can any chicken you would like. The rotisserie is what makes this simple for us. Sam’s Club has never let us down with the chicken so it’s a go to for a lot of our recipes.

What should I serve with enchiladas?

At our house, yellow rice and Simple Southwest Black Beans or Cheesy Refried Beans are practically a staple with this dish.  Our Roasted Street Corn Salad would be an awesome side dish. We also like to pair this with a nice tossed salad to round out the meal!   

Ingredients for our Sam’s Club Chicken Enchiladas:

• 8-12 Tortillas
• 3/4 Cup of Queso
• 1/4 Cup of Salsa
• 2 TBS Cilantro
• 1 Cup of Shredded Cheese
• 2-3 Cups of Rotisserie Chicken
• 1 Can of Green Chiles
• 1/3 Cup of Chicken Broth

How to make our Sam’s Club Chicken Enchiladas:

Your first step is to take off meat from rotisserie chicken and dice. You won’t need all of it so whatever is leftover, place in a container with an airtight lid and store for later use.

Place some chicken and approximately 2 TBS shredded cheese and a little cilantro into a tortilla and roll up. Place the rolled up tortilla seam down into a a shallow greased baking dish. You want to do this to keep the enchiladas from coming apart or unrolling on you. Continue until baking dish is full. (Usually between 8-10 tortillas based on how full you pack them.)

Once the baking dish is full, turn your stove top to medium heat. Combine Panco’s queso, the entirecan of green chiles, 1/3 cup chicken stock and the salsa. Then mix and heat on low heat until thin. This takes less than 5 minutes.

After 5 minutes of heating, remove from heat and pour evenly overtop of tortillas. It will be pretty thin and thats great! Once baked, if you allow it to sit a few minutes, it thickens up perfectly.

Top your dish with foil and bake at 350 F for 30 minutes. By cooking it covered, you are keeping the enchiladas from drying out. If you leave uncovered, you run the risk of making the ends of the tortillas super dry and thats not what you want!

Garnish with cilantro and serve.

*Feel free to double the cheese sauce!! If you like your enchiladas swimming in cheesy goodness, definitely go for it!

I’m not going to lie, Mexican food is typically my favorite food. (It’s a food group, right?) It’s tough to find really good hispanic food where we live so I decided that we were probably better off making it. With these, I was not wrong. They totally hit the spot and are insanely easy to make! They are an absolute week-night win!

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