Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas provide a more authentic flavor and are traditionally used in Mexican enchiladas. Just be sure to warm them briefly before rolling to prevent cracking, as corn tortillas are less pliable than flour ones. You might need to use a few more corn tortillas as they're typically smaller.

How spicy is this recipe, and can I adjust the heat level?

This recipe has a mild to medium heat level that's family-friendly. The spice comes primarily from the chili powder in the sauce. To make it milder, reduce the chili powder to 1 tablespoon. For more heat, add a diced jalapeño to the filling or a pinch of cayenne to the sauce.

Can I make these enchiladas ahead of time?

Definitely! You can assemble the enchiladas up to 24 hours in advance, cover, and refrigerate. When ready to bake, add about 5-10 minutes to the covered baking time since they'll be cold from the refrigerator. The sauce can also be made 2-3 days ahead and stored separately.

What if I don't have rotisserie chicken?

No problem! You can substitute about 3 cups of any cooked, shredded chicken. Try poaching chicken breasts or thighs, or use leftover roasted chicken. In a pinch, you can even use canned chicken, though the flavor won't be quite as rich.

Best Rotisserie Chicken Enchiladas Recipe

Name: Best Rotisserie Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons cornstarch; 2 tablespoons chili powder; 2 teaspoons granulated sugar; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2 cups chicken stock; 1 (8-ounce) can tomato sauce; 3 cups shredded rotisserie chicken; 8 ounces shredded colby jack cheese; 1/2 cup sour cream; 10 soft taco-sized tortillas; 8 ounces shredded colby jack cheese; Toppings of your choice (e.g., fresh cilantro, diced onions, sour cream, sliced jalapeños)

Description

These Rotisserie Chicken Enchiladas are the perfect comfort food with a Mexican flair! Packed with tender shredded rotisserie chicken, creamy sour cream, and melty colby jack cheese, all wrapped in soft tortillas and topped with a homemade enchilada sauce. This dish combines simplicity, flavor, and hearty satisfaction in one pan. Make this for dinner, and it will quickly become a family favorite!

Ingredients

Units Scale

For the enchilada sauce:

3 tablespoons unsalted butter
3 tablespoons cornstarch
2 tablespoons chili powder
2 teaspoons granulated sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups chicken stock
1 (8-ounce) can tomato sauce

For the filling:

3 cups shredded rotisserie chicken
8 ounces shredded colby jack cheese
1/2 cup sour cream

For assembly:

10 soft taco-sized tortillas
8 ounces shredded colby jack cheese
Toppings of your choice (e.g., fresh cilantro, diced onions, sour cream, sliced jalapeños)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven:
Start by preheating your oven to 350°F. Prepare a 9×13 baking dish by spraying it with cooking spray, then set it aside.
Make the enchilada sauce:
Melt the butter in a medium-sized sauce pot over medium heat. Whisk in the cornstarch, chili powder, granulated sugar, ground cumin, and dried oregano. Let it cook for about a minute to eliminate the raw flavor of the cornstarch. Slowly stream in the chicken stock while whisking continuously to avoid lumps. Next, whisk in the tomato sauce and bring the mixture to a simmer. Let it cook, whisking occasionally, until the sauce thickens, about 5 minutes.
Assemble the filling:
In a large mixing bowl, combine the shredded rotisserie chicken, 8 ounces of colby jack cheese, and sour cream. Mix everything thoroughly until the filling is evenly combined.
Fill the tortillas:
Lay out a tortilla on a clean surface. Spoon 1/10 of the chicken mixture into the center of the tortilla and roll it up tightly. Place it seam side down in the prepared baking dish. Repeat this step with the remaining tortillas and filling.
Add sauce and cheese:
Pour 1/3 of the enchilada sauce into the bottom of the baking dish before placing the assembled tortillas in. Once all tortillas are in, pour the remaining sauce over them, ensuring everything is coated. Sprinkle the remaining 8 ounces of colby jack cheese evenly over the top.
Bake the enchiladas:
Cover the dish with foil sprayed with cooking spray (this prevents the cheese from sticking). Bake for 30 minutes, then uncover and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Let them rest:
Allow the enchiladas to cool in the dish for 10 minutes before serving. This helps the filling set. Serve with your favorite toppings.

Notes

Shred Smart: Use two forks to shred the rotisserie chicken efficiently.
Sauce It Up: Whisk the enchilada sauce to ensure it’s smooth and lump-free.
Roll Tight: Roll the tortillas snugly and place them seam side down to keep them from unrolling.
Cheese Check: Use freshly shredded cheese for even melting and a fresher taste.
Foil Hack: Spraying foil with cooking spray prevents it from sticking to the cheese.
Rest Easy: Letting the enchiladas sit after baking keeps the filling intact when serving.

Nutrition

Serving Size: 1 enchilada
Calories: 290
Sugar: 3g
Sodium: 530mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg