If you’re craving a comforting, flavorful dinner that’s downright irresistible, this Rotisserie Chicken Enchiladas with Corn Tortillas Recipe is exactly what you need. It brings together tender shredded rotisserie chicken wrapped in soft, lightly toasted corn tortillas, smothered in a richly spiced enchilada sauce, and topped with melted cheddar cheese that bubbles to golden perfection. Every bite delivers a delightful mix of smoky, tangy, and fresh flavors, making it the perfect weeknight meal or a dish to impress family and friends without the fuss of starting from scratch. Trust me, once you try this recipe, it will quickly become a household favorite.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients will set you up for success in creating an authentic and tasty enchilada experience. Each component plays a crucial role, whether adding depth to the sauce, offering the perfect texture for the tortillas, or packing the filling with delicious flavor.
- Chili powder (2 tablespoons): Brings that warm, smoky heat essential for classic enchiladas.
- Cumin (2 teaspoons): Adds earthy, slightly nutty undertones that deepen the sauce’s character.
- Dried oregano (½ teaspoon): Offers a subtle herbal brightness to balance the rich spices.
- Garlic powder (¼ teaspoon): Infuses the sauce with its signature savory kick.
- Paprika (¼ teaspoon): Provides a mild sweetness and beautiful color to the sauce.
- Nutmeg (â…› teaspoon): A secret touch adding warmth and complexity behind the scenes.
- Salt (¾ teaspoon): Enhances all the flavors magically.
- Black pepper (½ teaspoon): A gentle heat to round things out.
- Coconut or avocado oil (3 tablespoons): Perfect for healthful sautéing and developing the sauce base.
- All-purpose flour (3 tablespoons): Helps thicken the enchilada sauce to luscious perfection.
- Tomato paste (2 tablespoons): Concentrates that deep, tangy tomato flavor that anchors the sauce.
- Chicken broth (2 cups, divided): Adds moisture and richness to the sauce without overpowering it.
- Avocado oil (2-3 tablespoons, divided): Used again to soften and toast the tortillas without breaking them.
- Corn tortillas (8): They’re the heart of the dish — soft, pliable, and naturally gluten-free.
- Cooked shredded chicken (2 cups): The main filling, juicy and perfect for soaking up the sauce.
- Shredded cheddar cheese (2 cups): Melts beautifully, adding gooey, cheesy goodness inside and on top.
- Salsa (½ cup, mild or medium): Brightens the filling with fresh, zesty notes.
- Fresh cilantro (finely chopped): For a burst of herbal freshness when serving.
- Avocados (peeled, pitted, diced): Creamy chunks to balance the spices beautifully.
- Tomatoes (seeded and diced): Adds juicy, slightly sweet freshness as a topping.
- Sour cream: A cooling, tangy finish that complements every bite.
How to Make Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
Step 1: Create the Enchilada Sauce
Start by whisking together chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl—this spice blend is what gives the sauce its signature depth. Heat the avocado oil in a saucepan over medium heat, then add the flour and spice mix, whisking constantly for about two minutes until the aroma invites you in. This step not only wakes up the spices but also helps develop that thick, rich base for your sauce.
Step 2: Build the Sauce with Tomato and Broth
Stir in tomato paste and ¾ cup of chicken broth, whisking until silky smooth. Then, gradually add the remaining broth ¼ cup at a time. This slow addition keeps the sauce from getting lumpy and ensures it’s perfectly smooth, velvety, and packed with flavor.
Step 3: Simmer to Perfect Thickness
Reduce the heat to medium-low and gently simmer the sauce for 8 to 10 minutes, whisking every couple of minutes to prevent sticking. Watch as it thickens enough to coat the back of a spoon—this is your signal that the enchilada sauce is ready to elevate your dish.
Step 4: Prepare for Assembly
Before assembling the enchiladas, preheat your oven to 350°F and line a plate with paper towels. This preheating ensures your dish bakes evenly, while the paper towels are ready to absorb excess oil from lightly toasting the tortillas, making them just pliable enough without getting soggy.
Step 5: Prep the Baking Dish
Spray a 13 x 9-inch baking dish with nonstick spray and pour in half a cup of your enchilada sauce, spreading it evenly across the bottom. This layer keeps the tortillas from sticking during baking and adds flavor right from the start.
Step 6: Toast the Corn Tortillas
Heat a tablespoon of avocado oil in a large skillet over medium heat. Cook 3 to 4 tortillas at a time until the edges curl up and the tortillas become firm but still flexible. This toasting locks in structure, so they don’t tear when filled. Transfer them to the paper towel-lined plate and repeat for all tortillas, adding more oil as needed.
Step 7: Fill and Roll the Enchiladas
Now comes the fun part! Spoon about ¼ cup of shredded chicken, 2 tablespoons of cheddar cheese, and a tablespoon of salsa onto each tortilla. Fold the right side over the filling, then fold the left side, creating a snug package. Place each rolled enchilada seam-side down into the baking dish, nestled closely together for even cooking.
Step 8: Add Sauce and Final Cheese Topping
Pour the remaining enchilada sauce carefully over the filled tortillas, making sure every edge is covered with that luscious sauce. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 5 to 10 minutes until the cheese bubbles and the edges crisp delightfully.
Step 9: Rest and Serve
Allow the enchiladas to rest for 5 minutes after baking — this pause enhances flavor and makes them easier to serve. Garnish with fresh cilantro, diced avocados, juicy tomatoes, and a dollop of sour cream to add layers of texture and freshness that will make your taste buds sing.
How to Serve Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
Garnishes
Fresh cilantro, diced ripe avocados, juicy tomatoes, and a dollop of sour cream are essential garnishes that brighten every bite and offer cooling contrasts to the warm, spiced enchiladas. These simple touches do wonders to elevate the presentation and enhance the flavors.
Side Dishes
Pair these enchiladas with a refreshing, crunchy side salad or Mexican-style street corn to add vibrant colors and contrasting textures. A side of black beans or Spanish rice also rounds out the meal perfectly, making it hearty and satisfying.
Creative Ways to Present
For casual get-togethers, serve the enchiladas family-style right from the baking dish and let everyone help themselves. For a fancier presentation, plate a single enchilada, drizzle extra enchilada sauce around it, and sprinkle finely chopped cilantro for a restaurant-worthy touch that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making the enchiladas even better as they sit, so consider making them ahead for easy weekday meals.
Freezing
You can freeze the enchiladas before baking—wrap them tightly to prevent freezer burn and store for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as instructed. This makes meal prep a breeze!
Reheating
Reheat enchiladas covered with foil in a 350°F oven for about 15 minutes or until warmed through. For a quicker option, microwave individual portions covered with a damp paper towel to keep the tortillas moist and soft.
FAQs
Can I use flour tortillas instead of corn for this recipe?
Absolutely! Flour tortillas can be used if you prefer a softer, less traditional texture. However, corn tortillas bring that authentic taste and subtle chewiness that pairs beautifully with the enchilada sauce.
Is it necessary to toast the corn tortillas first?
Yes, warming and lightly toasting the corn tortillas makes them flexible enough to roll without cracking, preventing them from falling apart during assembling and baking.
Can I make the enchilada sauce ahead of time?
Definitely. The enchilada sauce can be made a day or two in advance and stored in the refrigerator. This step speeds up assembly on the day you want to cook and enjoy the enchiladas.
What can I substitute for rotisserie chicken?
If rotisserie chicken is unavailable, cooked shredded chicken from poached breasts or leftover grilled chicken works beautifully. You can even use shredded turkey if you want to mix things up.
How spicy is this Rotisserie Chicken Enchiladas with Corn Tortillas Recipe?
The spice level is moderate and balanced due to the mild chili powder and salsa choice. You can easily adjust the heat by selecting a milder or spicier salsa or by adding extra chili powder to the sauce according to your preference.
Final Thoughts
This Rotisserie Chicken Enchiladas with Corn Tortillas Recipe delivers all the cozy flavors of a classic Mexican favorite with the convenience of using ready-cooked chicken. It’s a surefire way to bring joy to your dinner table with minimal effort but maximum taste. Give it a try, and I promise it will become a staple you reach for again and again!
Print
Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These rotisserie chicken enchiladas with corn tortillas offer a flavorful and satisfying meal featuring a homemade enchilada sauce made from chili powder and spices, tender shredded chicken, and melted cheddar cheese, all baked to perfection and served with fresh garnishes.
Ingredients
Spices and Sauce Ingredients
- 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
- 3 tablespoons coconut or avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth (divided)
Main Assembly Ingredients
- 2–3 tablespoons avocado oil (divided)
- 8 corn tortillas
- 2 cups cooked shredded chicken (rotisserie chicken recommended)
- 2 cups shredded cheddar cheese
- ½ cup salsa (mild or medium)
Garnishes
- Fresh cilantro (finely chopped)
- Avocados (peeled, pitted, diced)
- Tomatoes (seeded and diced)
- Sour cream
Instructions
- Make the Enchilada Sauce: Whisk together chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. Heat avocado oil in a medium saucepan over medium heat. Once hot, add flour and spice mixture. Whisk continuously for 2 minutes until fragrant.
- Add Tomato Paste and Broth: Stir in tomato paste and ¾ cup chicken broth, whisking until smooth. Slowly add remaining 1 ¼ cups broth in ¼ cup increments, stirring between each addition to ensure a smooth sauce.
- Simmer the Sauce: Reduce heat to medium-low and simmer for 8–10 minutes, whisking every 1–2 minutes to prevent burning, until the sauce thickly coats the back of a spoon.
- Preheat Oven and Prepare Dish: Preheat oven to 350°F (175°C). Lightly spray a 13 x 9-inch baking dish with nonstick spray. Pour ½ cup of enchilada sauce into the bottom of the dish.
- Toast the Tortillas: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add 3–4 tortillas at a time in a single layer and cook about 1 minute until edges curl. Flip and cook another 30–60 seconds until tortillas are pliable but firm. Transfer to a paper towel-lined plate. Repeat with remaining oil and tortillas.
- Fill and Fold Tortillas: Place ¼ cup shredded chicken, 2 tablespoons cheese, and 1 tablespoon salsa in the center of each tortilla. Fold the right side over the filling, then fold the left side over to seal. Place each filled tortilla seam-side down in the baking dish.
- Assemble Enchiladas: Pour remaining enchilada sauce over the filled tortillas, spreading with a spoon to cover edges. Sprinkle remaining 1 cup shredded cheddar cheese evenly on top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until sauce bubbles and edges crisp slightly.
- Serve: Let enchiladas rest for 5 minutes. Serve topped with fresh cilantro, diced avocados, diced tomatoes, and sour cream as desired.
Notes
- Using rotisserie chicken or pre-cooked shredded chicken saves time and adds flavor.
- To keep tortillas pliable, do not over-toast; they should be firm but flexible for folding.
- You can adjust the spice level by choosing mild or medium salsa.
- Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days.
- For a dairy-free version, substitute cheddar cheese and sour cream with vegan alternatives.
