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
Scale
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.
