Q: Can I use a different type of protein for this recipe?

A: Definitely! Feel free to swap out the rotisserie chicken for shredded pork, beef, or even tofu if you want a vegetarian option.

Q: How do I prevent my enchiladas from drying out?

A: The key is not to overbake them. I usually keep a close eye on them and remove them from the oven as soon as the cheese starts to bubble.

Q: Should I use fresh or store-bought tortillas?

A: Either works, but fresh tortillas add an extra layer of authenticity and flavor. If you go with store-bought, be sure to soften them before rolling.

Q: What are some good side dishes to serve with enchiladas?

A: I love serving these enchiladas with Mexican rice , refried beans , and a simple avocado salad . A side of sour cream or guacamole never hurts either!

Q: Can I make this recipe gluten-free?

A: Yes! Simply use corn tortillas and ensure your enchilada sauce is gluten-free.

Enchiladas with Rotisserie Chicken: Secret to Perfect Flavor.

Ingredients

Scale

2 tbsp olive oil
2 tbsp all-purpose flour
3 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
2 cups chicken broth

Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a saucepan over medium heat.
Step 2: Whisk in the flour and chili powder, cooking for about 1 minute until fragrant.
Step 3: Slowly whisk in the chicken broth, stirring constantly to prevent lumps.
Step 4: Add garlic powder, cumin, and oregano. Bring the mixture to a simmer.
Step 5: Reduce the heat and cook for 10 minutes, stirring occasionally until the sauce thickens.
Step 6: Season with salt and pepper to taste.

Author: Emilie Faivre
Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mexican

Keywords: Rotisserie Chicken Enchiladas, easy enchiladas, homemade enchilada sauce, weeknight Mexican dinner