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White Rotisserie Chicken Enchiladas

White Rotisserie Chicken Enchiladas

  • Author: Marcus
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

White Rotisserie Chicken Enchiladas are a comforting and flavorful dish made quickly using tender shredded rotisserie chicken, smoky spices, plant-based cheese, and a rich natural sauce. This easy-to-make recipe is perfect for weeknight dinners and pleases the whole family with its creamy texture and vibrant taste.

Ingredients

Scale

Filling

  • 2 cups shredded rotisserie chicken
  • 1 cup plant-based cheese blend (shredded)
  • 1/2 cup plant-based sour cream (natural)
  • 1/2 cup chicken broth

Sauce

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 cup vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon natural gelling agent

Other Ingredients

  • 8 white corn tortillas
  • Fresh cilantro, for garnish

Instructions

  1. Preheat and Prepare the Sauce: Heat olive oil in a pan over medium heat and sauté diced onions and garlic until fragrant and translucent. Stir in ground cumin, smoked paprika, and chili powder. Add chicken broth, vegetarian Worcestershire sauce (natural), and apple cider vinegar (natural). Bring to a simmer, then whisk in the natural gelling agent to thicken the sauce slightly, creating a rich, tangy, and smoky base.
  2. Prepare the Filling: In a large bowl, combine shredded rotisserie chicken, some of the plant-based cheese, and a few spoonfuls of the prepared sauce. Mix well to keep the filling moist and flavorful throughout.
  3. Soften the Tortillas: Warm the white corn tortillas briefly in a dry skillet or microwave until pliable, preventing cracking when rolling and helping them hold their shape during baking.
  4. Assemble the Enchiladas: Place a generous amount of the filling on each tortilla, roll it tightly, and arrange seam-side down in a baking dish. Pour the remaining sauce evenly over the enchiladas and sprinkle the remaining plant-based cheese on top.
  5. Bake Until Bubbling: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the sauce is bubbly and the cheese is melted and slightly browned, blending all flavors and creating a golden crust.

Notes

  • Shred chicken evenly to ensure consistent texture and easier rolling.
  • Do not overfill tortillas to prevent tearing and messy baking.
  • Let enchiladas rest a few minutes before serving to allow the sauce to thicken and flavors to settle.
  • Use fresh spices to boost aroma and taste.
  • Cover with foil while baking to keep tortillas moist and prevent drying out.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: rotisserie chicken enchiladas, plant-based cheese, quick dinner, gluten free, smoky enchiladas

Find it online: https://tastysoulkitchen.com/white-rotisserie-chicken-enchiladas/