Rotisserie Chicken Enchiladas with Corn Tortillas
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
30 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
Description
This recipe for Rotisserie Chicken Enchiladas with Corn Tortillas includes preparation of a red enchilada sauce composed of a spice mix and tomato paste thickened with flour and simmered in chicken broth until coating consistency. Corn tortillas are lightly fried in avocado oil before being filled with shredded cooked chicken, cheddar cheese, and salsa, then rolled and placed in a baking dish with enchilada sauce added underneath and over the top.
Baking the assembled enchiladas melds the flavors and melts the cheese, while the sauce infuses into the tortillas for moisture and depth. The use of rotisserie chicken provides convenience and tender meat, while the seasoning blend ensures a rich Mexican flavor profile with subtle heat and warmth enhanced by the included spices and tomato paste.
This dish can be served with fresh toppings like chopped cilantro, avocado, diced tomato, and sour cream to add freshness and balance the richness. The enchiladas work well for meal prep, with options to assemble ahead and bake later.
Leftover enchiladas store well refrigerated for up to 3 days or can be frozen for up to 3 months. Reheat in the oven or microwave until hot. Making the sauce, shredding chicken, or frying tortillas in advance can simplify meal assembly on serving day.
Ingredients
Red Enchilada Sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon oregano dried
- 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 chicken cooked shredded
- 2 cups cheddar cheese shredded
- ½ cup salsa mild or medium
Optional Toppings
- cilantro finely chopped, fresh
- avocado peeled, pitted, diced
- tomato 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
- Use store-bought red enchilada sauce as a convenient substitute for the homemade version.
- Swap avocado oil for coconut oil in the sauce and frying for a unique flavor twist.
- Prepare sauce, shredded chicken, or fry tortillas up to 2 days ahead for easier assembly.
- Assemble enchiladas without baking and refrigerate up to 1 day before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in oven or microwave.
- Freeze leftover baked enchiladas for up to 3 months; reheat from frozen at 350°F for 20-25 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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