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.
Rotisserie Chicken Enchiladas with mushrooms and spinach:
- Adobo sauce (usually found with canned chipotle peppers) - 2 Tbsp
- Chipotle peppers - 2
- Crushed tomatoes (28 oz / 794 g) - 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, frozen - 2 cups , microwaved & drained
- Oil, cooking - 2 Tbsp
- Tortillas - 10 to 12 (I find that hybrid corn & flour taco-sized tortillas work best)
- Cheese, Mexican 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.