These Shredded Chicken Enchiladas are a quick weeknight recipe that happen to be loaded with flavor. Corn tortillas are filled with shredded rotisserie chicken and cheese, covered in a homemade red enchilada sauce, and then baked in the oven until bubbling over with deliciousness.
Preheat oven to 350°F.
Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl.
Combine oil, flour, and seasoning ingredients in a medium-sized saucepan or pot over medium heat. Whisk ingredients for 2 minutes.
Add tomato paste and ½ cup of chicken broth. Whisk until smooth.
Pour in remaining 1 ½ cups of chicken broth over the course of 5 minutes, whisking until smooth between each addition.
Reduce heat to medium-low and simmer sauce for 8-10 minutes, whisking every 1-2 minutes to prevent burning.
Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm.
Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa.
Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with enchilada sauce.
Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges.
Top with the remaining shredded cheese.
Bake enchiladas for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up.
Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!