Rotisserie Chicken Enchiladas
with mushrooms and spinach

Name: Rotisserie Chicken Enchiladas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Tbsp Adobo sauce (usually found with canned chipotle peppers); 2 Chipotle peppers; 1 can Crushed tomatoes (28 oz / 794 g); 2 cloves Garlic, peeled; 1 1/2 tsp Thyme; 1 tsp Coriander; 1 tsp Salt; 1 tsp Sweetener of choice; 1/2 Rotisserie chicken, shredded; 1 lb Mushrooms, brown, sliced; 1/4 cup Cilantro, chopped; 2 cups Spinach, frozen, microwaved & drained; 2 Tbsp Oil, cooking; 10 to 12 Tortillas (I find that hybrid corn & flour taco-sized tortillas work best); 4 oz Cheese, Mexican blend, grated; for serving Hot sauce

Active: 25 min Total: 45 min

Original

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.

Proteins

Chicken, non-ground, Cheese

Cuisines

Latin

Ingredients

Metric

Servings:

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

Prep

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.

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Make

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.

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