Rotisserie Chicken Enchiladas with Corn Tortillas
User Reviews
4.9
93 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
672 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Rotisserie Chicken Enchiladas with Corn Tortillas
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These cheesy Shredded Rotisserie Chicken Enchiladas are made with corn tortillas and a quick homemade enchilada sauce for an easy Tex-Mex dinner.
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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 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Enchilada Sauce: You can also use a store-bought red enchilada sauce if you'd prefer.
- Avocado Oil: Subbing coconut oil for the avocado oil gives them a uniquely delicious flavor and is highly encouraged!
- 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, cover tightly, and refrigerate until ready to bake.
- Storing: Store leftover enchiladas 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.
- To Freeze Baked: Let the enchiladas cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Reheat directly from frozen at 350°F for 20-25 minutes, or until heated through.
Nutrition Information
Show Details
Calories
672kcal
(34%)
Carbohydrates
36g
(12%)
Protein
41g
(82%)
Fat
42g
(65%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Cholesterol
118mg
(39%)
Sodium
1661mg
(69%)
Potassium
613mg
(18%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
2128IU
(43%)
Vitamin C
2mg
(2%)
Calcium
501mg
(50%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 42g | 65% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 118mg | 39% |
| Sodium | 1661mg | 69% |
| Potassium | 613mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 2128IU | 43% |
| Vitamin C | 2mg | 2% |
| Calcium | 501mg | 50% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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