Rotisserie Chicken Enchiladas with Corn Tortillas Recipe

This mouthwatering Rotisserie Chicken Enchiladas recipe transforms leftover rotisserie chicken into a restaurant-quality Mexican feast in just about an hour. The homemade enchilada sauce takes these from good to absolutely incredible, creating a dish that’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

• Uses Convenient Ingredients: Makes brilliant use of rotisserie chicken, turning a grocery store shortcut into a spectacular homemade meal.
• Authentic Flavor Without the Fuss: The homemade enchilada sauce comes together quickly but tastes like it simmered all day.
• Customizable: Easily adjust the spice level and toppings to please everyone at your table, from spice lovers to those who prefer milder flavors.
• Make-Ahead Friendly: Perfect for meal prep or planning ahead for busy weeknights.

this Recipe

Ingredients You’ll Need

• Corn Tortillas: Traditional and authentically delicious with a slightly sweet corn flavor that perfectly complements the savory filling. Warming them makes them pliable and prevents cracking.
• Rotisserie Chicken: The star of the show that saves you tons of time. The pre-cooked, tender meat shreds beautifully and already has wonderful flavor.
• Cheddar Cheese: Creates that irresistible melty, gooey texture. Use freshly shredded for best melting results.
• Chili Powder: The backbone of the enchilada sauce, providing deep, rich color and flavor.
• Cumin: Adds that distinctive earthy, warm Mexican flavor that’s essential in authentic enchiladas.
• Oregano: Brings a subtle herbal note that balances the stronger spices.
• Nutmeg: A secret ingredient that adds surprising depth to the sauce.
• Tomato Paste: Concentrated flavor that thickens the sauce and adds richness.
• Chicken Broth: Creates the base for the sauce while adding more savory chicken flavor.
• Flour: Works with oil to create a roux that thickens the enchilada sauce perfectly.
• Avocado or Coconut Oil: High heat oils that work beautifully for frying tortillas and starting the sauce.
• Salsa: Adds moisture and extra flavor to the filling.

Variations

Transform this classic recipe with these delicious twists:

• Green Enchiladas: Substitute green enchilada sauce for a tangy, slightly milder flavor profile.
• Cheese Lovers: Mix some pepper jack with the cheddar for extra spice and stretchy cheese pulls.
• Veggie-Packed: Add sautéed bell peppers, onions, or spinach to the filling for extra nutrition and flavor.
• Bean Addition: Mix in some black or pinto beans with the chicken for a heartier filling.
• Breakfast Version: Top with fried eggs for an amazing breakfast-for-dinner option.

How to Make Rotisserie Chicken Enchiladas

Step 1: Make the Enchilada Sauce

In a small bowl, combine all the dry spices for the sauce. Heat oil in a medium saucepan over medium heat, then add flour and the spice mixture. Whisk for 2 minutes until fragrant. Add tomato paste and gradually whisk in chicken broth until smooth. Simmer 8-10 minutes until thickened, whisking occasionally.

Step 2: Prepare Your Baking Dish

Preheat oven to 350°F. Spray a 13×9-inch baking dish with cooking spray, then spread ½ cup of the freshly made enchilada sauce across the bottom.

Step 3: Soften the Tortillas

Heat a tablespoon of oil in a large skillet. Working in batches, cook the corn tortillas for about a minute on each side until they’re pliable but not crispy. Transfer to a paper towel-lined plate as you work.

Step 4: Fill and Roll

Place ¼ cup shredded chicken, 2 tablespoons cheese, and 1 tablespoon salsa on each tortilla. Fold the sides over to cover the filling, then place seam-side down in the prepared baking dish.

Step 5: Sauce and Cheese

Pour the remaining enchilada sauce over the filled tortillas, making sure to cover all edges. Sprinkle the remaining cheese evenly over the top.

Step 6: Bake to Perfection

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until edges are slightly crispy and sauce is bubbling. Let rest for 5 minutes before serving with your favorite toppings.

Pro Tips for Making the Recipe

• Toast Those Tortillas: Don’t skip frying the tortillas briefly – this step prevents them from getting soggy and adds wonderful flavor.
• Sauce Consistency: Your enchilada sauce should be thick enough to coat the back of a spoon, but still pourable. If it’s too thick, add a splash more broth.
• Shredding Hack: For the chicken, use two forks pulling in opposite directions for perfect shreds in seconds.
• Cheese Strategy: Reserve about a third of your cheese for the last 5 minutes of baking for that picture-perfect melty top.
• Rest Before Serving: Those 5 minutes of resting time allow the enchiladas to set up properly and makes them easier to serve without falling apart.

How to Serve

These enchiladas are a complete meal on their own, but truly shine with thoughtful accompaniments:

Classic Toppings:

Fresh cilantro, diced avocado, chopped tomatoes, and a dollop of sour cream create the perfect finishing touch.

Side Dishes:

Serve alongside Mexican rice, refried beans, or a simple green salad with cilantro-lime dressing.

Drink Pairings:

A cold Mexican beer, margarita, or even just some ice-cold horchata complements these enchiladas beautifully.

Make Ahead and Storage

Prep Ahead

Make components up to 2 days in advance: shred the chicken, prepare the sauce, or even fry the tortillas. Store separately in the refrigerator. You can also assemble the entire dish up to 24 hours ahead, cover tightly, and refrigerate until ready to bake.

Storing Leftovers

Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together!

Freezing

These enchiladas freeze beautifully. Assemble in a freezer-safe container, but don’t bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the cooking time.

Reheating

For best results, reheat in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, though the tortillas won’t be as crisp.

FAQs

Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas are traditional and have a distinctive flavor, flour tortillas work well too. They’re naturally more pliable, so you can skip the frying step. Just warm them briefly to make them easier to roll.

Is there a way to make this recipe faster if I don’t have time for homemade sauce?
Definitely! Good-quality store-bought enchilada sauce works beautifully here. You’ll need about 2½ cups. This cuts your prep time almost in half while still delivering great flavor.

My enchiladas always tear when I roll them. What am I doing wrong?
The key is properly warming your corn tortillas. Make sure your oil is hot enough when frying them, but don’t cook them so long that they become crisp. They should be warm and pliable but still soft. If they’re still tearing, try dipping them quickly in the warm enchilada sauce before filling.

Can I make this recipe vegetarian?
Easily! Replace the chicken with a mixture of black beans, corn, and sautéed vegetables like zucchini, bell peppers, and onions. Use vegetable broth instead of chicken broth in the sauce. The cooking time remains the same.

Final Thoughts

These Rotisserie Chicken Enchiladas bring restaurant-quality Mexican food right to your dinner table with minimal effort. The homemade sauce truly elevates the dish, but the beauty is in how adaptable everything is to your schedule and preferences. Whether you make everything from scratch or take a few shortcuts, you’ll end up with a satisfying, flavor-packed meal that’ll have everyone asking for seconds. Give these enchiladas a try the next time you pick up a rotisserie chicken – they might just become your new favorite weeknight dinner!

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