Description
A flavorful and easy-to-make dish, Rotisserie Chicken Enchiladas with Corn Tortillas are perfect for a cozy dinner. Made with a homemade Red Enchilada Sauce and filled with tender shredded chicken, melted cheddar cheese, and salsa, this recipe is a crowd-pleaser packed with Mexican-inspired flavors.
Ingredients
Units
Scale
Red Enchilada Sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon nutmeg
- 3/4 teaspoon salt
- 1/2 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
- 1/2 cup salsa (mild or medium)
Optional Toppings
- Fresh cilantro, finely chopped
- Avocados, peeled, pitted, and diced
- Tomatoes, seeded and diced
- Sour cream
Instructions
- Prepare 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 spice mixture. Whisk for 2 minutes, or until the spices become fragrant.
- Add liquid to the sauce: Stir in the tomato paste and ¾ cup of the chicken broth. Whisk until smooth, then slowly add the remaining broth, ¼ cup at a time, stirring between each addition. Reduce the heat to medium-low and simmer the mixture for 8-10 minutes, whisking to prevent burning until it thickens to coat the back of a spoon.
- Prepare oven and baking dish: Preheat the oven to 350°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray. Pour ½ cup of the prepared enchilada sauce into the bottom of the dish and spread evenly.
- Toast tortillas: Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add 3-4 tortillas at a time and cook until the edges start to curl, about 1 minute. Flip and cook for an additional 30-60 seconds until firm yet pliable. Repeat with remaining tortillas and oil.
- Fill the 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 to cover the fillings then fold the left over, creating a seam. Place seam-side down into the prepared baking dish.
- Cover with sauce and bake: Pour the remaining enchilada sauce over the tortillas, spreading it to cover all edges. Top with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the edges crisp up and the sauce is bubbling.
- Rest and serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, diced avocados, tomatoes, and sour cream, if desired.
Notes
- Enchilada Sauce: Store-bought red enchilada sauce can be used as an alternative.
- Oil: Both coconut oil and avocado oil work well, but coconut oil adds a unique flavor.
- Prep Ahead: Shred the chicken, toast the tortillas, or prepare the enchilada sauce up to 2 days ahead and store separately. Fully assembled enchiladas (unbaked) can be refrigerated 1 day ahead.
- Storing: Keep leftovers in an airtight container for up to 3 days in the refrigerator. Reheat at 350°F or microwave individual portions for 1-2 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
