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Turn a store-bought whole chicken into a super tasty Tex-Mex dinner the whole family will want again and again. The sauce comes together in no time but packs an awesome punch that takes these cheesy, saucy tortilla rolls to a whole new level. Feels a little bit like a special celebration, even if it’s just a regular Tuesday.
The first time I threw these together was during one of those weeks where nothing went as planned. Left with a pre-cooked chicken from the store, I tossed these in the oven and they've been my go-to way to jazz up ready-made chicken ever since.
Tasty Ingredients
- Shredded cheddar cheese: Melts into gooey goodness both inside and on top. Shred your own if you want that ultimate stretchy, melty factor.
- Simple spice blend: Makes the sauce taste just like it’s from your favorite Tex-Mex spot, no sweating over it.
- Avocado oil: High heat won’t burn it, so it’s perfect for flash-frying tortillas. Using coconut oil makes it taste a bit different, but honestly, it works too.
- Homemade enchilada sauce: Spicy and deep thanks to chili powder, cumin, and the tiniest bit of nutmeg. Trust me, homemade trumps the jarred stuff.
- Rotisserie chicken: Total time-saver. The meat stays juicy and is a breeze to shred up.
- Corn tortillas: Old-school and sturdy—they won’t get all soggy. Plus, they just taste right with enchiladas.
Step-by-Step Instructions
- Rest and finish:
- Give the pan a 5-minute breather once it’s out of the oven. This helps the sauce set and makes scooping them up way less messy.
- Bake to perfection:
- Stick on some foil and bake 20 minutes, take it off, and bake 5-10 minutes more. You’ll get bubbly cheese and crispy edges with this trick.
- All covered up:
- Splash the last of the sauce all over, making sure every corner's loaded. Sprinkle on the rest of your cheese. No dry bits after baking!
- Fill and fold:
- Spoon in chicken, salsa, and cheese, then fold them up and lay seam-side down in your dish. Laying them this way keeps everything tucked in as they cook.
- Give tortillas a quick fry:
- Heat oil in a big pan and quickly fry each tortilla 'til the sides curl up but they’re still bendy. This keeps them from breaking or getting soggy with sauce.
- Get your dish ready:
- Spray your pan and fire up the oven at 350°F. Start with a puddle of sauce on the bottom. It’ll stop sticking and boost flavor from the base up.
- Sauce time:
- Once smooth, add tomato paste with ¾ cup broth, whisk it well, then bit by bit add in the rest so you don’t get lumps. Tomato paste ups the flavor and the color.
- Start the sauce mix:
- Toss dry spices together in a bowl. Warm up the avocado oil, drop in flour and your spices, and whisk without stopping for 2 minutes. This wakes up the aromas and kills any raw taste.
- Let sauce simmer:
- Turn down the heat and let it bubble for 8-10 minutes, whisking here and there. You want it thick enough to cover a spoon. If it’s too thin, tortillas get soggy; too thick, they get dry.
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This lightning-fast tortilla fry makes all the difference. My neighbor (who grew up near the border) shared this game-changing trick with me. Just a quick hit of heat keeps your tortillas super flexible and stops them from getting mushy so they roll like a dream.
Shortcut Magic
Busy night? These are a lifesaver! Shred that chicken and mix up your sauce a couple days ahead and stash them in the fridge. Or throw it all together up to a day before, cover tight, and chill. When you get home, just toss it in the oven—if it’s straight from the fridge, give it an extra 5-10 minutes under the foil.
Best-Ever Enchilada Sauce
The sauce truly makes these stand out. Start to finish, you only need about 15 minutes for deep, slow-cooked flavor. The little pinch of nutmeg sounds weird, but it totally works with the tang from the tomato. Want more heat? Stir in 1/4 teaspoon cayenne. You can whip up double batches and freeze what's left in two-cup containers for a head start next time.
Build Your Own Topping Bar
Want to make dinner extra fun? Set out bowls of toppings so everyone can fix up their enchilada just how they like. Think sliced jalapeños, lime wedges, crumbled cotija, pickled onions, along with usual picks like cilantro, sour cream, tomato, and avocado. Folks love making their own creation—especially at weekend hangouts with friends.
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Dig in to these cheesy, saucy enchiladas—they’re cozy, simple, and full of Tex-Mex flavor. Everyone at your table’s gonna be happy!
Frequently Asked Questions
- → Could I swap in flour tortillas instead of corn?
Sure thing, you can use flour tortillas. Keep in mind, corn tortillas give a heartier taste and feel. If you go with flour, you don’t need to fry them first since they already bend easily.
- → What should I do for extra heat?
Kick things up by mixing in a bit of cayenne pepper to your sauce, using a spicier salsa, or tossing chopped jalapeños into the filling. Hot sauce on the side works great too.
- → What if I don’t have rotisserie chicken?
No worries! Any already-cooked chicken you can shred is fine—poached breasts, last night’s roast, even slow-cooked thighs. Want to skip meat? Go for black beans and roasted veggies.
- → Do I really need to fry the tortillas first?
Giving the tortillas a quick fry softens them up so they don’t break and it puts a bit of flavor in them too. This also helps them stand up to the sauce without going mushy.
- → Which sides work well here?
Try black beans, refried beans, Mexican rice, or even a simple salad. Put out extra salsa, guacamole, or some tortilla chips if you want to go all out.
- → Can I get the sauce done before I need it?
Absolutely, you can make the sauce up to five days ahead. Pop it in a sealed container in the fridge or freeze for three months—just thaw and you’re set.