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Rotisserie Chicken Enchiladas
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Bake up big, cheesy flavor with a tried and tested recipe for Rotisserie Chicken Enchiladas starring quick-fix homemade enchilada sauce.
They’re easy, they’re cheesy and they’re about to give your local Mexican restaurant some serious competition. Welcome to the fiesta, Rotisserie Chicken Enchiladas!
This recipe represents my dream scenario when it comes to recreating a restaurant-inspired favorite: It’s part store-bought (hello, rotisserie chicken!) and part homemade (I see you, DIY enchilada sauce!). Put them together and you have the best of both convenience and flavor.
Does making enchilada sauce from scratch intimidate you?
It may seem daunting to whip up this flavor-packed sauce in your home kitchen, but the great news is that all the spices used in the sauce are also used to season the chicken mixture, so your ingredient list is lean and mean.
The secret to ensuring your enchiladas are moist is to dip each tortilla (corn or flour) into the prepared sauce before rolling it up with the filling.
And of course a hearty sprinkling of shredded cheese doesn’t hurt either. Enchiladas are all about the beautiful blending of sauce and cheese.
I finish off my enchiladas with all of my go-to taco toppings, from diced avocado and shredded lettuce to sliced olives and chopped tomatoes.
A dollop of sour cream and a squeeze of fresh lime juice are the final touches atop this surprisingly easy recipe for Rotisserie Chicken Enchiladas, which of course are made even better with a big bowl of chips and homemade guac on the side!
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Rotisserie Chicken Enchiladas
For the enchilada sauce:
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 3 cups chicken stock
- 2 Tablespoons tomato paste
- 2 teaspoons cumin
- 1 Tablespoon coriander
- 2 teaspoons oregano
- 1 Tablespoon chili powder
- 1 Tablespoon chipotles in adobo, minced (optional, for spice)
- 1 Tablespoon red wine vinegar
For the enchiladas:
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 rotisserie chicken, picked clean and meat roughly chopped (about 3 cups)
- 8 (8-inch) corn or flour tortillas
- 2 cups shredded Mexican blend cheese
Make the enchilada sauce:
Preheat the oven to 350°F.
Add the butter to a medium saucepan set over medium-high heat. Once the butter has melted, whisk in the flour until it is combined then cook the mixture for 30 seconds until it is slightly toasted.
Whisk in the chicken stock, tomato paste, cumin, coriander, oregano, chili powder, chipotles in adobo (optional) and red wine vinegar.
Simmer the sauce for 5 minutes then taste and season it with salt and pepper. Allow the sauce to cool (and thicken) while you prepare the enchiladas.
Make the enchiladas:
Add the olive oil to a large sauté pan set over medium-high heat then add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.
Add the oregano, cumin, chili powder and chopped rotisserie chicken and stir until combined.
Add 1/2 cup of the prepared sauce to the chicken filling and stir until combined then remove the pan from the heat.
Ladle 1/2 cup of the prepared enchilada sauce into the bottom of a 9x13-inch baking dish.
One by one, dip the tortillas into the prepared enchilada sauce then arrange them on a cutting board. Divide the chicken mixture among the coated tortillas, spooning it into the bottom third of each tortilla. Carefully roll up each tortilla then place it seam side down in the baking dish atop the sauce, arranging the enchiladas side by side in a single layer.
Pour the remaining sauce atop the enchiladas then top them with the shredded cheese.
Bake the enchiladas for 10 to 15 minutes, until the cheese is melted, then top them with your choice of toppings, such as avocado, sour cream or olives.
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