Rotisserie Chicken Enchiladas
with mushrooms and spinach
Want to indulge your Tex Mex craving but still get your veggies? We've got a meal for that! These enchiladas are loaded with mushrooms, spinach, and of course, big flavor.
Smarts: Homemade enchiladas are always a bit of effort (but worth it). Prepared enchilada sauce, pre-shredded cheese, or pre-sliced mushrooms will all make this meal come together faster. You can also skip the rolling and simply layer everything into the pan, lasagna-style, if you like!
Ingredients
- Rotisserie chicken - 1/2 , bones removed, meat shredded or chopped
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
- Cilantro, fresh - 1/4 cup , chopped
- Oil, cooking - 2 Tbsp
- Baby spinach - 8 oz
- Lime juice - 2 tsp
- Tortillas, taco-sized corn or flour - 10 to 12
- Cheese, Mexican blend - 4 oz , shredded
- Hot sauce - for serving
- Chili powder - 2 Tbsp
- Cumin, ground - 2 tsp
- Coriander, ground - 2 tsp
- Oregano, dried - 1 tsp
- Garlic powder - 1 tsp
- Salt - 1 tsp
- Oil, cooking - 1 Tbsp
- Brown sugar - 1 tsp
- Tomato paste (6 oz / 170 g) - 1 can
- Stock, any type - 3 cups
- Adobo sauce (opt) - 1 to 2 tsp (from a can of chipotle peppers; use more or less depending on your spice preference)
Prep
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Make spice mix - Combine chili powder, cumin, coriander, oregano, garlic powder, and salt. Store in an airtight container. (Can be done up to 5 days ahead)
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Make enchilada sauce - (If prepping right before cooking, get oven heating first.) Heat cooking oil (portion for sauce) in a deep saucepan over medium heat. When the oil is hot, stir in the spice mix. Cook until the spices are very fragrant, stirring constantly to prevent burning, 1 to 2 minutes. Stir in the brown sugar and tomato paste and continue cooking for ~1 minute more. Add stock and adobo sauce (if using) and bring to a simmer. Simmer sauce gently for about 5 minutes to let the flavors come together. Taste and season with some salt and pepper if needed. Store in the refrigerator if making ahead. (Can be done up to 5 days ahead)
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Rotisserie chicken - Remove meat from the bones and shred or chop. (Can be done up to 5 days ahead. Prep the chicken for Tuesday’s meal at the same time if you like.)
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Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
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Cilantro - Prep as directed.
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Make
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Heat oven to 375F / 191C degrees and set out a 9 x 12 baking dish (for 4 servings; adjust if customizing).
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Heat a saute pan with cooking oil (portion for enchiladas) over medium-high heat. Add mushrooms with a pinch of salt and saute for 2 to 3 minutes to get them started cooking. Add rotisserie chicken to the pan (remember to reserve half for Tuesday) along with 1 cup of enchilada sauce (amount for 4 servings, adjust if customizing) and stir to combine everything.
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Fold the spinach into the chicken and mushrooms. Continue to saute until mushrooms are tender and spinach is wilted, 3 to 4 minutes more. Remove from heat, stir in lime juice and season with some additional salt if needed.
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Pour 1 cup of the remaining sauce (amount for 4 servings, adjust if customizing) into the baking dish. Warm tortillas according to package directions.
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Assemble enchiladas by spooning filling into a warm tortilla and then rolling up (be careful not to overfill them or your tortillas will split). Place it into the dish seam-side down. Continue until all the filling is gone. Spread the rest of the sauce over the top of the enchiladas.
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Bake on the top oven rack for 15 minutes. Sprinkle cheese evenly over the top and bake until cheese is melted and bubbly, ~5 minutes more.
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Serve enchiladas topped with chopped cilantro and hot sauce. Enjoy!
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