Rotisserie chicken enchiladas
Rotisserie chicken enchiladas is the easy dinner recipe that guarantees empty plates every time. Served with fresh avocado, it's a slam-dunk!
Servings 6
Calories 368kcal
Ingredients
For the sauce
- ¼ cup vegetable oil
- 1/3 cup flour
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt
- 2-3 cups chicken stock
- pinch of sugar
- 1 cup tomato puree (Any smooth tomato sauce/Passata/Puree will work)
For the enchiladas
- 1 onion finely chopped
- 1 red bell pepper finely chopped
- 3 garlic cloves crushed
- 3 cups rotisserie chicken shredded
- 400 g (14oz) black beans / kidney beans drained
- 2 tsp oregano
- 2 tsp enchilada spice
- 1 tsp salt
- pinch of red pepper / chilli flakes
- 2 tsp lemon juice
- black pepper to taste
- ¼ cup chopped cilantro/coriander
- 1½ cups grated cheese
- 6-8 flour tortillas
Instructions
- Preheat the oven to 200°C/400°F.
- To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
- Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
- To make the filling, saute the onion, garlic, peppers in a large frying pan until the vegetables are cooked and starting to caramelize.
- Add the chicken, beans and seasoning and saute for another 5-7 minutes.
- Place a few spoonfuls of the filling onto the tortillas and roll up the tortilla.
- Place the enchiladas into a casserole dish. Spoon over the sauce, ensuring the tortillas are completely covered.
- Sprinkle over the cheese then place in the oven and bake for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.
- Remove from the oven and allow to rest for 5 minutes before serving with avocado, cilantro and lime.
Nutrition
Calories: 368kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 1384mg | Potassium: 400mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1037IU | Vitamin C: 28mg | Calcium: 273mg | Iron: 3mg
