Rotisserie Chicken Enchiladas

Enchiladas. I love enchiladas. More often than not, I’ll order enchiladas when we go out to eat tex-mex!  These rotisserie chicken enchiladas are the ones I tend to make the most in this house, because they are easy, can be made ahead for the week, or made in large quantities to also share with friends! My method is pretty much the same even if I mix up the veggies that I also throw into these bad boys. They are versatile and I’ve made these a hundred different ways!

I do use jarred enchilada sauce from Whole Foods to make my life easier, and the stuff I find there has clean ingredients so I make these with zero guilt. Because to be completely honest, I don’t have time to make enchilada sauce from scratch. #dontjudge  And then if I grab some rotisserie chicken, I know the majority of the work is done for me! Winner winner chicken dinner!

These are perfect for a busy weeknight because if you do all the prep work on a Sunday, you can stick it into a 375 degree oven for 15-20 minutes, and dinner is on the table! 

Ingredients:

• 3/4 lb of rotisserie chicken, chopped up small
• 1 bellpepper, diced 
• 6-8 mushrooms, chopped
• 1/4 red onion, diced
• 3-4 garlic cloves, minced
• 1 jar of red enchilada sauce
• 1/2 a block of cream cheese, at room temp
• 2 cups of shredded cheese
• 8 tortillas (I love using siete foods or sometimes just regular flour tortillas!)
• 1 tbsp of taco seasoning
• 1 tbsp of avocado oil (or any oil of your choice)
• 2 tsp of salt
• Sliced avocado for garnish

Directions:

1. Preheat the oven to 375. 
2. Heat a pan to medium to high heat and add the oil. Add in the garlic and onions and saute for a few minutes until they start to become translucent. 
3. Add in the bell peppers and mushrooms next. Saute for another 5 minutes, so the veggies become a little soft. Season with the salt and the taco seasoning. 
4. Transfer to a big bowl and add in the cream cheese. Stir to combine it all so it has a nice and creamy consistency. 
5. In a giant casserole dish, spread about a tablespoon of the enchilada sauce at the bottom of the dish so as not to let the tortillas stick. 
6. In each tortillas, spread a very thin layer of the enchilada sauce. This is pretty critical step! It makes them more saucy since you’re adding a bit of the sauce inside the tortillas as well! I’m not a huge fan of dry enchiladas! Scoop some of the chicken mixture down the middle, and add a bit of shredded cheese on top. I do just a tiny bit. Roll up, and place seam side down into the casserole dish. 
7. Once you’ve finished rolling and placing them all into the dish, pour the rest of the enchilada sauce on top making sure to coat all the tortillas! Sprinkle all the cheese onto the top! If you’re going to eat this soon then go ahead place it in the oven for 15-20 minutes uncovered. If you’re planning to eat this later in the day/week, cover with foil and keep it in the fridge until you cook it! If you do cook it later in the week, my tiny piece of advice would be to take it out of the fridge while the oven preheats, so it isn’t super cold when it goes into the oven. 
8. Serve with sliced avocados on top! I also like to add finely dice red onions on top, and serve it with sour cream and guac on the side! Feel free to add more toppings like, finely diced tomatoes, jalapenos, cilantro, lettuce, etc! 

Rotisserie Chicken Enchiladas

2019-03-02 09:17:27

Serves 4

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Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Ingredients

1. * 3/4 lb of rotisserie chicken, chopped up small
2. * 1 bellpepper, diced
3. * 6-8 mushrooms, chopped
4. * 1/4 red onion, diced
5. * 3-4 garlic cloves, minced
6. * 1 jar of red enchilada sauce
7. * 1/2 a block of cream cheese, at room temp
8. * 2 cups of shredded cheese
9. * 8 tortillas (I love using siete foods or sometimes just regular flour tortillas!)
10. * 1 tbsp of taco seasoning
11. * 1 tbsp of avocado oil (or any oil of your choice)
12. * 2 tsp of salt
13. * Sliced avocado for garnish

Instructions

1. 1. Preheat the oven to 375.
2. 2. Heat a pan to medium to high heat and add the oil. Add in the garlic and onions and saute for a few minutes until they start to become translucent.
3. 3. Add in the bell peppers and mushrooms next. Saute for another 5 minutes, so the veggies become a little soft. Season with the salt and the taco seasoning.
4. 4. Transfer to a big bowl and add in the cream cheese. Stir to combine it all so it has a nice and creamy consistency.
5. 5. In a giant casserole dish, spread about a tablespoon of the enchilada sauce at the bottom of the dish so as not to let the tortillas stick.
6. 6. In each tortillas, spread a very thin layer of the enchilada sauce. Scoop some of the chicken mixture down the middle, and add a bit of shredded cheese on top. I do just a tiny bit. Roll up, and place seam side down into the casserole dish.
7. 7. Once you've finished rolling and placing them all into the dish, pour the rest of the enchilada sauce on top making sure to coat all the tortillas! Sprinkle all the cheese onto the top! If you're going to eat this soon then go ahead place it in the oven for 15-20 minutes uncovered. If you're planning to eat this later in the day/week, cover with foil and keep it in the fridge until you cook it! If you do cook it later in the week, my tiny piece of advice would be to take it out of the fridge while the oven preheats, so it isn't super cold when it goes into the oven.
8. 8. Serve with sliced avocados on top! I also like to add finely dice red onions on top, and serve it with sour cream and guac on the side! Feel free to add more toppings like, finely diced tomatoes, jalapenos, cilantro, lettuce, etc!

By Alfa Sengupta

Alfa Sengupta http://www.alfasengupta.com/

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