Rotisserie Chicken Enchiladas with mushrooms and spinach
I have trouble keeping enchiladas in the house because I want to eat them breakfast, lunch, and dinner (nothing wrong with that!). These are special from the smoky homemade sauce, and the addition of sauteed mushrooms. While you can purchase jarred sauce, our recipe is so simple, you'll probably prefer it from scratch.
- Adobo sauce (usually found with canned chipotle peppers) - 2 Tbsp
- Chipotle peppers - 2
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Garlic - 2 cloves, peeled
- Thyme - 1 1/2 tsp
- Coriander - 1 tsp
- Salt - 1 tsp
- Sweetener of choice - 1 tsp
- Rotisserie chicken - 1/2, shredded
- Mushrooms, brown - 1 lb, sliced
- Cilantro - 1/4 cup, chopped
- Spinach - 2 cups, microwaved & drained ((frozen))
- Cooking oil - 2 Tbsp
- Tortillas - 10 to 12 ((I find that hybrid corn & flour taco-sized tortillas work best))
- Mexican cheese blend - 4 oz, grated
- Hot sauce - for serving
- Sauce - Combine adobo sauce, chipotle peppers, tomatoes, garlic, thyme, coriander, salt, and sweetener in a large mixing bowl or pot. Blend with an immersion blender. Season to taste with any of the seasonings. (Can be done up to 5 days ahead)
- Rotisserie chicken - If making Tuesday's 'Rotisserie Chicken Flatbread', just prep all the meat now. Take meat off the bone and shred. Use knife and fork or just hands. Reserve half for Tuesday's dinner if you're making it. (Can be done up to 3 days ahead)
- Mushrooms / Cilantro - Prep as directed.
- Spinach - Microwave for 2 minutes and then drain in a strainer. Press out as much liquid as possible.
- Preheat oven to 375F (191C) degrees.
- Preheat a saute pan over medium-high heat. Add cooking oil, and then mushrooms with a sprinkle of salt to heated oil. Saute for about 2 minutes and then add in rotisserie chicken (remember to have reserved half for tomorrow night) and spinach with 1 1/2 cups (352 ml) sauce. Saute until mushrooms are softened.
- Pour 1/2 of the remaining sauce into a rectangular baking dish. Now assemble enchiladas by spooning chicken and mushroom filling into a tortilla, and then rolling up. Place it into the dish seam-side down. Continue until all the filling is gone. Pour remainder of sauce over the tortillas. Bake in oven on the top rack for 15 minutes. Add cheese and then bake for another 5 minutes. Serve hot with chopped cilantro and hot sauce.
This meal has 25 reviews
I felt I could have doubled the sauce on this, and even using only half the adobo it was still a bit spicy for the kids. We did serve this with sour cream which I think helped make up for the lack of sauce. With a few tweaks, this is a good meal. Served it with black beans.
Yum! Made several subs based on what was on hand: white beans for mushrooms and Irish cheddar for the Mexican blend and made cassava flour tortillas (we're corn- and grain-free). I also failed to read the step about heating the filling beforehand and mixing it with the sauce, which I just poured on top -- still great! A little salty, but I suspect it was the cheese I used (which I also put inside the enchiladas).
Very tomato'ey sauce. I've made better enchiladas using different recipes.
needed more sauce
Nice and spicy even without the extra hot sauce. Plenty flavorful by itself!
This was so easy to make and such a wonderful combination of flavors! My hubbie isn't really a fan of spinach and mushrooms but he liked this meal. He suggest cutting the chipotle adobo flavor in half and maybe substituting something else but I think it was perfect!