Top image: A top-down view of a white baking dish with homemade enchiladas topped with diced avocado, black olives, shredded lettuce and halved cherry tomatoes. Bottom image: A close-up view of shredded cheese atop enchiladas.

Bake up big, cheesy flavour with a tried and tested recipe for Rotisserie Chicken Enchiladas starring quick-fix bootleg enchilada sauce.

A white baking dish filled with enchiladas surrounded by beers

They're easy, they're cheesy and they're about to requite your local Mexican eatery some serious competition. Welcome to the fiesta, Rotisserie Chicken Enchiladas!

A close-up view of chicken enchiladas topped with avocado, olives and cheese

This recipe represents my dream scenario when information technology comes to recreating a restaurant-inspired favorite: It's part store-bought (how-do-you-do, rotisserie chicken!) and part homemade (I see you, DIY enchilada sauce!). Put them together and you take the best of both convenience and flavor.

A sauté pan filled with diced chicken, onions and spices

Does making enchilada sauce from scratch intimidate you?

It may seem daunting to whip upwards 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 craven mixture, so your ingredient list is lean and mean.

A tortilla coated in enchilada sauce topped with chicken

The clandestine to ensuring your enchiladas are moist is to dip each tortilla (corn or flour) into the prepared sauce before rolling it upwardly with the filling.

And of form a hearty sprinkling of shredded cheese doesn't hurt either. Enchiladas are all about the beautiful blending of sauce and cheese.

A baking pan filled with chicken enchiladas topped with cheese

I end off my enchiladas with all of my become-to taco toppings, from diced avocado and shredded lettuce to sliced olives and chopped tomatoes.

A dollop of sour foam and a squeeze of fresh lime juice are the last touches atop this surprisingly easy recipe for Rotisserie Chicken Enchiladas, which of class are fabricated even better with a big bowl of chips and homemade guac on the side!

A white baking dish filled with enchiladas topped with avocado and olives

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Prep Fourth dimension 30 mins

Cook Time 15 mins

Full Time 45 mins

For the enchilada sauce:

  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 3 cups craven stock
  • two Tablespoons love apple paste
  • 2 teaspoons cumin
  • 1 Tablespoon coriander
  • 2 teaspoons oregano
  • i Tablespoon chili powder
  • i Tablespoon chipotles in adobo, minced (optional, for spice)
  • 1 Tablespoon ruby 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
  • one rotisserie craven, picked clean and meat roughly chopped (about iii cups)
  • viii (viii-inch) corn or flour tortillas
  • 2 cups shredded Mexican blend cheese

Make the enchilada sauce:

  • Preheat the oven to 350°F.

  • Add together the butter to a medium saucepan prepare over medium-high heat. In one case the butter has melted, whisk in the flour until it is combined so cook the mixture for 30 seconds until it is slightly toasted.

  • Whisk in the craven stock, tomato paste, cumin, coriander, oregano, chili powder, chipotles in adobo (optional) and red wine vinegar.

  • Simmer the sauce for five minutes then taste and flavor it with salt and pepper. Allow the sauce to cool (and thicken) while you lot ready the enchiladas.

Make the enchiladas:

  • Add the olive oil to a large sauté pan fix over medium-high heat and then add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.

  • Add together the oregano, cumin, chili powder and chopped rotisserie craven and stir until combined.

  • Add ½ loving cup of the prepared sauce to the craven filling and stir until combined then remove the pan from the heat.

  • Ladle ½ cup of the prepared enchilada sauce into the bottom of a 9x13-inch baking dish.

  • 1 by one, dip the tortillas into the prepared enchilada sauce and so suit them on a cutting board. Separate the chicken mixture among the coated tortillas, spooning it into the bottom tertiary of each tortilla. Carefully curl up each tortilla and so identify it seam side downwardly in the baking dish atop the sauce, arranging the enchiladas next in a unmarried layer.

  • Cascade the remaining sauce atop the enchiladas so tiptop them with the shredded cheese.

  • Broil the enchiladas for ten to 15 minutes, until the cheese is melted, then acme them with your choice of toppings, such as avocado, sour cream or olives.

  • ★ Did you make this recipe? Don't forget to give it a star rating beneath!

Recipe past Simply a Gustation. Please do non reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this mail as the original source.

Calories: 472 kcal , Carbohydrates: 22 1000 , Protein: 20 m , Fat: 35 chiliad , Saturated Fat: 17 k , Trans Fat: 1 yard , Cholesterol: 81 mg , Sodium: 815 mg , Potassium: 510 mg , Fiber: three yard , Sugar: six g , Vitamin A: 1911 IU , Vitamin C: eight mg , Calcium: 448 mg , Iron: 4 mg

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