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Rotisserie Chicken Enchilada Stack

Spice up this Enchilada Stack recipe with a “sauce paint” zig-zag of Crema Rosa for a gourmet inspired taste and look. Top your favorite store-bought rotisserie chicken with jalapeños and cheese to add heat as necessary. This rotisserie chicken enchilada stack is simple and convenient to make.

20 Minutes
0 Minutes
20 Minutes


For Enchiladas:

  • 1 store-bought rotisserie chicken, shredded
  • 1 (28-ounce) can LA VICTORIA® Red Enchilada Sauce or LA VICTORIA® Green Enchilada Sauce
  • 1 package large round tortilla chips or soft corn tortillas
  • Shredded lettuce, optional
  • Cheese, optional
  • Jalapeño sliced, optional

For Crema Rosa:

  • 1 (12-ounce) bottle LA VICTORIA® Red Taco Sauce Medium
  • 1 cup sour cream


  1. Toss shredded chicken with one can of LA VICTORIA® Enchilada Sauce.
  2. Top individual tortilla rounds with chicken mixture and stack in layers (2-3 high). If desired, top stack with lettuce, cheese and jalapeños.
  3. Crema Rosa: In a bowl, combine LA VICTORIA® Red Taco sauce with sour cream; transfer mixture to a plastic squeeze bottle.
  4. Finish each Enchilada Stack with a “sauce paint” zig-zag of Crema Rosa for a gourmet-inspired taste and look.
  5. To make recipe as an entrée, layer chicken mixture with soft tortillas or cornbread, or fill hard taco shells.