Cheesy Rotisserie Chicken Enchiladas (Print Version)

# Ingredients:

→ Red Sauce Mix

01 - ¾ teaspoon salt
02 - 2 teaspoons ground cumin
03 - 2 tablespoons chili powder
04 - ¼ teaspoon paprika
05 - ½ teaspoon dried oregano
06 - ⅛ teaspoon nutmeg
07 - ¼ teaspoon garlic powder
08 - ½ teaspoon black pepper
09 - 3 tablespoons neutral avocado oil
10 - 3 tablespoons plain flour
11 - 2 tablespoons tomato puree
12 - 2 cups chicken broth, split

→ Enchilada Filling

13 - 8 soft corn tortillas
14 - ½ cup salsa (mild or medium)
15 - 2 cups pre-cooked rotisserie chicken, shredded
16 - 2-3 tablespoons avocado oil, split
17 - 2 cups cheddar, shredded

→ Extras for Garnish

18 - Tomatoes, diced and seeds removed
19 - Chopped fresh cilantro leaves
20 - Avocado chunks (peeled and pitted)
21 - Creamy sour cream

# Instructions:

01 - Combine the cumin, chili powder, salt, garlic powder, paprika, nutmeg, black pepper, and oregano in a little bowl. Heat the avocado oil in a medium pan on medium heat. When the oil's hot, stir in the flour and spice mixture. Keep whisking for 2 minutes until you smell the spices.
02 - Mix in the tomato paste and ¾ cup of the broth until it’s smooth. Gradually add the remaining broth in ¼-cup portions, stirring well each time.
03 - Turn the heat down to medium-low, and simmer the sauce for 8-10 minutes. Stir it every couple of minutes to keep it from sticking. The sauce is ready when it thickens enough to coat the back of a spoon.
04 - Preheat your oven to 350°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Spread ½ cup of the sauce across the bottom of the dish. Keep a paper towel-lined plate nearby.
05 - In a large skillet, heat 1 tablespoon of avocado oil on medium. Place 3-4 tortillas in the pan, letting the edges curl a little as they cook (about a minute). Flip them over to cook another 30-60 seconds until they’re firm but bendable. Place them on the plate and repeat with the rest of the tortillas.
06 - Spoon ¼ cup shredded chicken, 2 tablespoons cheese, and 1 tablespoon salsa onto each tortilla. Fold both sides over the filling and place them seam-down in the dish.
07 - Pour the rest of the sauce over the tortillas. Spread the sauce out so every edge is coated. Sprinkle the remaining cheddar cheese over the top evenly.
08 - Cover the dish tightly with foil and bake for 20 minutes. Then, remove the foil and bake for another 5-10 minutes until the edges get crispy and sauce starts bubbling.
09 - Take the dish out and let it cool for 5 minutes before serving. If you like, finish with sour cream, avocados, tomatoes, and cilantro.

# Notes:

01 - Grab store-bought enchilada sauce to save time if needed.
02 - Switching avocado oil for coconut oil adds a unique, sweet twist to the flavor.
03 - Get ahead by prepping the chicken, tortillas, or sauce up to 2 days early and keep them separate.
04 - Assemble everything (don’t bake it yet) up to 1 day ahead. Keep the dish covered in the fridge.
05 - Finished enchiladas will stay fresh for up to 3 days in the fridge if stored in a tightly sealed container.
06 - To warm leftovers evenly, microwave them for 1-2 minutes or heat in a 350°F oven until hot.
07 - Frozen enchiladas can last up to 3 months if stored after cooling in a freezer-safe container.
08 - Heat frozen enchiladas straight from the freezer at 350°F for about 20-25 minutes.

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