Rotisserie Chicken Enchiladas with Corn Tortillas

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4.9 from 93 votes

Rotisserie Chicken Enchiladas with Corn Tortillas feature shredded chicken wrapped in corn tortillas, covered with a homemade red enchilada sauce made from chili powder, cumin, tomato paste, and chicken broth. The assembly includes melted cheddar cheese and salsa, then baked until bubbly. The sauce is thick, flavorful, and slightly spiced, complementing the hearty fillings and crisped tortillas. Optional toppings like cilantro, avocado, diced tomato, and sour cream add fresh and creamy accents, making this a well-rounded Mexican-inspired casserole.

Prep Time

40 mins

Cook Time

30 mins

Total Time

1 hr

Servings: 4 servings

Calories: 672 kcal

Course: Main Course, Lunch, Dinner

Cuisine: Mexican

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 672

% 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.