Rotisserie Chicken Enchiladas with Corn Tortillas Recipe
These Rotisserie Chicken Enchiladas with Corn Tortillas feature a rich, homemade enchilada sauce made from a blend of spices and tomato paste, simmered to perfection. The tortillas are lightly fried to a pliable texture, filled with shredded rotisserie chicken, cheese, and salsa, then baked with extra sauce and cheese until bubbly and slightly crisp on the edges. Garnished with fresh cilantro, avocado, tomatoes, and sour cream, this dish offers a comforting, flavorful Mexican-inspired meal perfect for family dinners or entertaining.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Spices for Enchilada Sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- ½ teaspoon black pepper
Enchilada Sauce Base
- 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; see note)
- 8 corn tortillas
- 2 cups cooked shredded rotisserie chicken
- 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
- Combine spices: In a small bowl, whisk together the chili powder, cumin, dried oregano, garlic powder, paprika, nutmeg, salt, and black pepper until well mixed.
- Make the roux and start sauce: Heat the avocado or coconut oil in a medium saucepan over medium heat. Once hot, add the flour and the prepared chili powder spice blend. Whisk continuously for 2 minutes until the mixture becomes fragrant to cook off the raw flour taste and bloom the spices.
- Add tomato paste and broth: Stir in the tomato paste and ¾ cup of the chicken broth, whisking until smooth. Then slowly add the remaining 1¼ cups of chicken broth, about ¼ cup at a time, whisking between additions to prevent lumps.
- Simmer until thickened: Reduce heat to medium-low and simmer the sauce gently for 8-10 minutes, whisking every 1-2 minutes to avoid burning. The sauce should thicken enough to coat the back of a spoon.
- Preheat the oven: Set your oven to 350°F (175°C). Preparing to bake the enchiladas.
- Prepare baking dish: Spray a 13 x 9-inch baking dish with nonstick spray and pour ½ cup of enchilada sauce into the bottom, spreading it evenly.
- Fry the tortillas: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add 3-4 tortillas in a single layer and cook about 1 minute until edges curl, then flip and cook 30-60 seconds more. The tortillas should be softened and pliable but not crisp. Transfer to a plate lined with paper towels. Repeat with remaining oil and tortillas.
- Fill tortillas: Place about ¼ cup shredded chicken, 2 tablespoons shredded cheddar cheese, and 1 tablespoon salsa down the center of each tortilla. Fold the right side over the filling, then fold the left side to create a neat bundle. Place each filled tortilla seam side down in the baking dish.
- Assemble and bake: Pour the remaining enchilada sauce evenly over the filled tortillas, ensuring all edges are covered. Sprinkle the remaining 1 cup of cheddar cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the sauce bubbles and edges begin to crisp.
- Rest and serve: Let the enchiladas rest at room temperature for 5 minutes. Serve garnished with freshly chopped cilantro, diced avocado, tomatoes, and a dollop of sour cream as desired.
Notes
- Lightly frying the corn tortillas softens them and prevents cracking when rolled.
- You can substitute cooked shredded chicken with leftover rotisserie chicken for ease and flavor.
- The sauce thickness is key; simmer until it coats the back of a spoon for best results.
- Adjust salsa choice (mild or medium) according to your heat preference.
- For a spicier sauce, increase the chili powder or add cayenne pepper.
- Use avocado oil or coconut oil interchangeably based on flavor and health preference.
