Rotisserie Chicken Enchiladas with Corn Tortillas

Original Post: https://www.evolvingtable.com/rotisserie-chicken-enchiladas-with-homemade-enchilada-sauce/

A shredded chicken enchiladas recipe with a homemade red sauce are in a baking dish with cheese and cilantro.

4.94 from 33 votes

Rotisserie Chicken Enchiladas with Corn Tortillas

These Shredded Rotisserie Chicken Enchiladas taste as good as your favorite Tex-Mex restaurants, but are so quick and easy to make! Using a rotisserie chicken makes this dish come together super fast, while a homemade red enchilada sauce is the secret to why they taste so good.

Prep Time40

Cook Time30

Total Time1

Course: Dinner, lunch, Main Course

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

Red Enchilada Sauce

2 tablespoons chili powder
2 teaspoons cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon nutmeg
¾ teaspoon salt
½ teaspoon black pepper
3 tablespoons coconut or avocado oil
3 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups chicken broth divided

Chicken Enchiladas

2-3 tablespoons avocado oil divided (see note)
8 corn tortillas
2 cups cooked shredded chicken
2 cups shredded cheddar cheese
½ cup salsa mild or medium

Optional Toppings

Fresh cilantro finely chopped
Avocados peeled, pitted, diced
Tomatoes seeded and diced
Sour cream

Instructions

For the Enchilada Sauce: Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. Heat the avocado oil in a medium saucepan over medium heat. Once hot, add the flour and chili powder mixture. Whisk for 2 minutes, or until the spices become fragrant.
2 tablespoons chili powder, 2 teaspoons cumin, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon nutmeg, ¾ teaspoon salt, ½ teaspoon black pepper, 3 tablespoons coconut or avocado oil, 3 tablespoons all-purpose flour
Add the tomato paste and ¾ cup of the broth. Whisk until smooth, then slowly pour in the remaining 1 ¼ cups broth, ¼ cup at a time, stirring between each addition.
2 tablespoons tomato paste, 2 cups chicken broth
Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning, or until the sauce is thick enough to coat the back of a spoon.
For the Chicken Enchiladas: Preheat the oven to 350°F. Line a plate with a paper towel and set aside.
Spray a 13 x 9-inch baking dish with nonstick cooking spray. Pour ½ cup of the enchilada sauce into the bottom.
Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add 3-4 tortillas in a single layer and cook until the edges begin to curl, about 1 minute. Flip and cook for 30-60 seconds more. At this point, they should be firm but still pliable. Transfer the toasted tortillas to the paper towel-lined plate and repeat with the remaining avocado oil and tortillas.
8 corn tortillas
Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa. Fold the right side of each tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam side down into the baking dish.
2 cups cooked shredded chicken, 2 cups shredded cheddar cheese, ½ cup salsa
Pour the remaining enchilada sauce over the filled tortillas. Using a spoon, spread the sauce so it completely covers all of the edges of the tortillas. Top with the remaining 1 cup shredded cheddar cheese. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and return to the oven for 5-10 minutes, or until the edges begin to crisp up and the sauce is bubbling.
Let the enchiladas rest at room temperature for 5 minutes before serving with fresh cilantro, avocados, tomatoes, and sour cream, if desired.
Fresh cilantro, Avocados, Tomatoes, Sour cream

Video

Notes

Enchilada Sauce: You can also use a store-bought red enchilada sauce.
Oil: Either coconut or avocado oil work great, but coconut oil gives them a unique flavor!
Prep Ahead: Shred the chicken, fry the tortillas, or prepare the enchilada sauce up to 2 days in advance and store them separately. You can also fully assemble the enchiladas (without baking) up to 1 day ahead, and refrigerate until ready to bake.
Storing: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes.

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