Description
Enjoy these delicious Rotisserie Chicken Enchiladas with Corn Tortillas—tender shredded chicken wrapped in warm, lightly fried corn tortillas, covered in a homemade smoky red enchilada sauce, and baked until bubbly with cheddar cheese. This is a hearty, satisfying main course loaded with Tex-Mex flavor, perfect for busy nights or feeding a hungry family.
Ingredients
Units
Scale
For the Red Enchilada Sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon nutmeg
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons coconut or avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth, divided
For the Chicken Enchiladas
- 2–3 tablespoons avocado oil, divided
- 8 corn tortillas
- 2 cups cooked shredded chicken (use rotisserie chicken for convenience)
- 2 cups shredded cheddar cheese, divided
- 1/2 cup salsa (mild or medium)
Optional Toppings
- Fresh cilantro, finely chopped
- Avocados, peeled, pitted, diced
- Tomatoes, seeded and diced
- Sour cream
Instructions
- Make the Enchilada Sauce: In a small bowl, whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper. Heat the oil in a medium saucepan over medium heat. Add the flour and spice mixture, whisking for 2 minutes until fragrant. Then add tomato paste and ¾ cup chicken broth, whisk until smooth. Gradually add the remaining 1¼ cups broth in ¼ cup increments, stirring between additions. Reduce heat to medium-low, simmer for 8-10 minutes, whisking often, until sauce thickens and coats the back of a spoon.
- Prepare the Oven and Baking Dish: Preheat oven to 350°F (175°C). Spray a 13 x 9-inch baking dish with nonstick spray. Pour ½ cup of the enchilada sauce into the bottom and spread evenly.
- Warm the Tortillas: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add 3-4 tortillas in a single layer and cook until edges curl, about 1 minute per side, keeping them firm yet pliable. Repeat with remaining oil and tortillas, then drain them on a paper towel-lined plate.
- Fill the Tortillas: Place ¼ cup shredded chicken, 2 tablespoons cheese, and 1 tablespoon salsa on each tortilla. Fold right and left sides over the filling, then carefully transfer seam-side down into the prepared baking dish.
- Assemble and Bake: Pour the remaining enchilada sauce over stuffed tortillas. Spread to cover all edges. Sprinkle remaining 1 cup of cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes, until cheese is bubbly and edges start to crisp.
- Serve: Let enchiladas rest for 5 minutes before serving. Top with fresh cilantro, avocados, tomatoes, and sour cream if desired.
Notes
- You can substitute with store-bought red enchilada sauce for convenience.
- Either coconut or avocado oil works; coconut oil adds a unique flavor.
- Prep ahead by shredding chicken, frying tortillas, or making the sauce up to 2 days in advance—store components separately.
- Fully assemble enchiladas (unbaked) up to 1 day before baking and refrigerate.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 350°F or microwave individual portions.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 1100mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
