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
Scale
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.
