If you’re craving a dish that feels like a warm hug from a close friend, look no further than this Rotisserie Chicken Enchiladas with Corn Tortillas Recipe. It brings together tender shredded chicken, a rich and flavorful enchilada sauce, and the perfect bite from golden, lightly toasted corn tortillas. Every mouthful bursts with comforting spices, gooey cheese, and fresh toppings that brighten the experience. It’s perfect for a cozy dinner any night of the week, and it’s surprisingly simple to make. Once you try this, enchiladas won’t be just another meal—they’ll be your new favorite go-to.
Ingredients You’ll Need
These ingredients are deceptively simple, yet each one plays an essential role in bringing texture, flavor, and vibrant color to this recipe. From the earthy spices that make the sauce unforgettable to the fresh toppings that add brightness, every element counts.
- Chili powder: The backbone of the enchilada sauce’s smoky, mildly spicy flavor.
- Cumin: Adds warm, nutty notes that deepen the sauce’s complexity.
- Dried oregano: Brings subtle herbal undertones to balance the spices.
- Garlic powder: Provides an aromatic punch that complements the chicken.
- Paprika: Adds a subtle smokiness and rich color to the sauce.
- Nutmeg: A tiny pinch adds unexpected warmth to the sauce’s flavor profile.
- Salt and black pepper: Essential for seasoning and enhancing every ingredient’s flavor.
- Coconut or avocado oil: For sautéing and frying, these oils add a clean, subtle richness.
- All-purpose flour: The base for thickening the luscious enchilada sauce.
- Tomato paste: Brings concentrated tomato flavor and richness to the sauce.
- Chicken broth: Adds depth and moisture to the sauce, tying all ingredients together.
- Avocado oil (extra): Used for frying the tortillas to a perfect pliability without sogginess.
- Corn tortillas: The authentic foundation with a slightly toasted flavor and chewy texture.
- Cooked shredded chicken: Ready-made rotisserie chicken works wonderfully here for convenience and flavor.
- Shredded cheddar cheese: Melts beautifully over the enchiladas for that signature gooey topping.
- Salsa: Adds a fresh, tangy contrast inside the tortillas.
- Fresh cilantro: Finely chopped to sprinkle over for a burst of herbal brightness.
- Avocados: Diced for creamy contrast and added richness on the side.
- Tomatoes: Seeded and diced to add fresh juiciness and color.
- Sour cream: The perfect cool and tangy finishing touch for serving.
How to Make Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
Step 1: Combine Spices
Begin by blending the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper together in a small bowl. This spice blend sets the foundation for the rich, vibrant sauce you’re about to create, giving the enchiladas their signature depth.
Step 2: Make the Roux
Heat the avocado oil in a medium saucepan over medium heat until it shimmers. Stir in the all-purpose flour and your spicy seasoning mixture, whisking continuously for about 2 minutes. This step not only cooks out the raw flour taste but also releases the aromatic qualities of the spices, filling your kitchen with an irresistible scent.
Step 3: Add Tomato Paste and Broth
Whisk in the tomato paste along with ¾ cup of chicken broth to create a smooth base. Then, slowly add the remaining broth in small increments, whisking after each addition to avoid lumps. This slow incorporation allows the sauce to thicken evenly while building layers of flavor that will perfectly coat your enchiladas.
Step 4: Simmer Until Thickened
Reduce the heat to medium-low and let the sauce gently simmer for 8 to 10 minutes. Give it a whisk every couple of minutes to prevent sticking or burning. When done, the sauce will have thickened beautifully—thick enough to coat the back of a spoon—a sign it’s ready to bring your enchiladas to life.
Step 5: Preheat Oven and Prep Dish
Set your oven to 350°F (175°C) so it’s hot and ready. Lightly spray a standard 13 x 9-inch baking dish with nonstick spray, then pour in half a cup of your enchilada sauce, smoothing it evenly over the bottom. This layer prevents sticking and infuses the enchiladas with flavor from the start.
Step 6: Fry Tortillas
Warm a tablespoon of avocado oil in a large skillet over medium heat. Fry 3 to 4 corn tortillas at a time, cooking just until their edges curl and the texture softens enough to roll without cracking—usually about a minute per side. Transfer the fried tortillas to a plate lined with paper towels to soak up any excess oil before filling.
Step 7: Fill and Roll Tortillas
Place about ¼ cup of shredded chicken, 2 tablespoons of shredded cheddar, and a tablespoon of salsa on each tortilla. Fold the right side over the filling, then the left, creating neatly wrapped enchiladas that hold together during baking. Place them seam-side down in your prepared baking dish.
Step 8: Bake the Enchiladas
Pour the remaining enchilada sauce over the filled tortillas, making sure everything is generously covered. Sprinkle the final cup of shredded cheddar cheese on top and cover the dish tightly with foil. Bake for 20 minutes, then remove the foil and continue baking for another 5 to 10 minutes until the sauce is bubbling and the cheese has developed golden, crispy edges.
Step 9: Rest and Serve
Let the enchiladas rest out of the oven for 5 minutes—this pause lets the flavors settle and the sauce thicken slightly. Now they’re ready to be garnished and enjoyed!
How to Serve Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
Garnishes
The perfect enchilada experience is elevated with fresh, vibrant garnishes. Sprinkle finely chopped cilantro over the top for a bright herbal contrast, add creamy diced avocado to cool and soften the spices, and scatter diced tomatoes to bring a juicy, acidic snap. A dollop of sour cream finishes it all off beautifully, lending tang and smoothness to every bite.
Side Dishes
These enchiladas pair wonderfully with simple sides that complement without competing. Try a light Mexican-style rice or a fresh corn salad to add crunch and sweetness. Black beans, either whole or refried, offer protein and earthiness, while a crisp green salad with lime dressing adds refreshing balance.
Creative Ways to Present
For a festive touch, serve the enchiladas family-style on a large platter garnished with colorful vegetables and herbs. Or, go rustic and place individual enchiladas in small, individual baking dishes for a charming presentation. You can even add a drizzle of crema or a sprinkle of cotija cheese right before serving to make each plate shine.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep beautifully in an airtight container in the refrigerator for up to three days. The flavors meld even more, and reheating is simple and quick, making them ideal for next-day meals.
Freezing
This Rotisserie Chicken Enchiladas with Corn Tortillas Recipe freezes quite well. Place assembled but unbaked enchiladas in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to two months. When ready to enjoy, thaw in the fridge overnight before baking as directed.
Reheating
Reheat enchiladas covered with foil in a 350°F oven for about 15-20 minutes, or until heated through, to maintain moisture and texture. For a quicker option, microwave individual portions, but keep in mind this might soften the tortillas a bit more.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Absolutely! Any cooked, shredded chicken works wonderfully in this recipe. Rotisserie chicken is just a convenient option that adds great flavor, but homemade leftovers or even store-bought cooked chicken can be used with great results.
Are corn tortillas better than flour tortillas for enchiladas?
Corn tortillas bring an authentic texture and flavor to this dish and hold up well when lightly fried to become pliable. Flour tortillas are an option but won’t offer the same traditional taste or the perfect bite that makes this recipe so special.
How spicy is the enchilada sauce?
The sauce carries a mild to medium spice level, mainly from the chili powder and spices, making it approachable for most palates. You can adjust the salsa inside the filling to your preferred heat level for added control.
Can I make the sauce ahead of time?
Yes! The enchilada sauce can be made a day or two in advance and stored in the refrigerator. Just warm it gently before assembling your enchiladas to ensure it’s smooth and ready to coat.
What can I substitute for cheddar cheese?
Monterey Jack or a Mexican blend cheese works wonderfully if you want a milder melt. Cotija cheese can be sprinkled on top after baking for extra salty, crumbly texture, perfect for garnish.
Final Thoughts
This Rotisserie Chicken Enchiladas with Corn Tortillas Recipe is one of those dishes that feels like a little celebration every time you make it. It’s packed with flavor, super satisfying, and simple enough to become a staple in your meal rotation. Trust me, once you try this comforting, cheesy, and spice-kissed recipe, it will quickly become a family favorite that you’ll find yourself making again and again. Dive in and enjoy every bite!
Print
Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Rotisserie Chicken Enchiladas with Corn Tortillas combine tender shredded chicken, a flavorful homemade enchilada sauce, and melted cheddar cheese for a comforting and delicious Mexican-inspired meal. The sauce is made from a blend of spices, tomato paste, and chicken broth, simmered until thick and rich. Corn tortillas are lightly fried to become pliable before being filled, rolled, and baked to perfection. Topped with fresh cilantro, avocado, diced tomatoes, and sour cream, these enchiladas bring an irresistible combination of textures and flavors to the table.
Ingredients
Spices
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- â…› teaspoon nutmeg
- ¾ teaspoon salt
- ½ teaspoon black pepper
Enchilada Sauce
- 3 tablespoons coconut or avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth (divided)
Enchiladas
- 2–3 tablespoons avocado oil (divided for frying tortillas)
- 8 corn tortillas
- 2 cups cooked shredded rotisserie chicken
- 2 cups shredded cheddar cheese (divided)
- ½ cup salsa (mild or medium)
Toppings
- Fresh cilantro (finely chopped)
- Avocados (peeled, pitted, diced)
- Tomatoes (seeded and diced)
- Sour cream
Instructions
- Combine spices: In a small bowl, whisk together chili powder, cumin, dried oregano, garlic powder, paprika, nutmeg, salt, and black pepper to create the spice blend for the enchilada sauce.
- Make the roux and sauce base: Heat the avocado oil in a medium saucepan over medium heat. Once hot, add the all-purpose flour and the prepared spice mix. Whisk continuously for about 2 minutes until the mixture becomes fragrant and forms a roux.
- Add tomato paste and broth: Stir in the tomato paste and ¾ cup of chicken broth, whisking until smooth. Then slowly pour in the remaining 1 ¼ cups of chicken broth, about ¼ cup at a time, stirring well between additions to avoid lumps.
- Simmer the sauce: Reduce heat to medium-low and let the sauce simmer for 8 to 10 minutes, whisking every 1 to 2 minutes to prevent burning. Cook until the sauce thickens enough to coat the back of a spoon.
- Preheat oven: Preheat your oven to 350°F (175°C). Line a plate with paper towels and set aside for later use.
- Prepare baking dish: Lightly spray a 13 x 9-inch baking dish with nonstick cooking spray. Pour ½ cup of the prepared enchilada sauce into the bottom and spread evenly.
- Fry the tortillas: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Place 3 to 4 corn tortillas in a single layer, cooking each side until edges begin to curl and tortillas become firm but pliable—about 1 minute per side. Transfer cooked tortillas to the paper towel-lined plate. Repeat with remaining oil and tortillas.
- Assemble the enchiladas: On each fried tortilla, spread ¼ cup of shredded chicken, 2 tablespoons of shredded cheddar cheese, and 1 tablespoon of salsa. Fold the right side of the tortilla over the filling, then fold the left side over to form a neat burrito shape. Place the filled tortillas seam side down in the prepared baking dish.
- Top and bake: Pour the remaining enchilada sauce evenly over the assembled tortillas and spread with a spoon to cover all edges. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 to 10 minutes until the edges are crisp and sauce bubbles.
- Serve: Let the enchiladas rest at room temperature for 5 minutes. Serve garnished with fresh cilantro, diced avocado, diced tomatoes, and sour cream as desired.
Notes
- Frying the corn tortillas briefly before assembling keeps them pliable and prevents cracking when rolled.
- You can use coconut oil or avocado oil interchangeably in the enchilada sauce and for frying.
- Adjust the spice level of the salsa to your preference—mild or medium works well.
- If you do not have rotisserie chicken, cooked and shredded chicken breast or thigh can be used.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
