Rotisserie Mojo Chicken Enchiladas

Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

Rotisserie Mojo Chicken Enchiladas are one of my favorite meals because they taste great and can be eaten any day of the week. If you make the sauce and shred the chicken in advance, you can literally have these on the table in less than an hour.

Author: Danny Gutierrez

Recipe type: Southwestern

Cuisine: Mexican

Serves: 2 - 4

Ingredients

Enchilada sauce

½ large Red Onion, finely chopped
3 cloves Garlic, minced
3 tbs Chili Powder
2 tsp Cumin
2 tsp Sugar
1 tbs Olive Oil
1 (15 oz) cans Tomato Sauce
½ cup Water
Salt & Pepper, to taste

Filling

3 cups Publix Mojo Rotisserie Chicken, shredded (about 2 breasts or half a chicken if you use dark meat as well)
2 cups Jack & Cheddar Cheeses, shredded
1 cup Enchilada Sauce
1 (4 oz) can Chopped Green Chiles, drained

Tortillas, toppings & other ingredients

Cooking Spray
10 (8 inch) Soft Flour Tortillas, heated
1 cup Enchilada Sauce
1 cup Jack & Cheddar Cheese, shredded
½ large Tomato, diced
½ (4 oz) can Sliced Black Olives, drained
3 tbs Scallions, chopped
2 cups Lettuce, shredded
½ cup Fresh Cilantro, thick stems removed and rough chopped
2 - 3 tbs Sour Cream

Instructions

Mise en place

Chop onions and cilantro.
Dice tomatoes.
Mince garlic.
Shred lettuce, combine with cilantro and mix well.
Portion chili powder, cumin, sugar, olive oil, water and cheeses.
Open cans of tomato sauce, green chiles and black olives.
Pull apart and shred chicken.
Heat tortillas according to package directions.

Enchilada sauce

Heat olive oil in sauce pan over medium heat.
Add onion, salt and cook until onions are softened. About 5 minutes.
Stir in chili powder, garlic, cumin and sugar. Cook for about 2 - 3 minutes.
Add tomato sauce and water, stir well.
Bring to a boil then lower heat to low and simmer until sauce thickens slightly. About 5 minutes.
Season with salt and pepper to taste and take off heat.

Filling

Combine 3 cups of shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce and chiles.
Salt & pepper to taste and mix well.

Assemble and bake

Preheat oven to 400 degrees.
Lightly spray a 9 x 13 baking pan with cooking spray.
Fill each tortilla with ⅓ cup of filling, roll up and place into the pan with the seam facing down into the pan.
When all enchiladas are filled and in the pan, pour 1 cup of enchilada sauce over the top, spread 1 cup of cheese evenly and sprinkle tomatoes and olives all over.
Cover with foil and bake for 20 - 25 minutes or until heated through.
Remove foil, add scallions over top and bake for about 5 minutes more or until cheese is bubbly and begins to brown.
Take out of oven and serve with shredded lettuce, cilantro, tomatoes and sour cream on the side.

Notes

Inspired by Tex Mex Catina's Enchiladas back in the early 1990's

Don't have time to make the Enchilada Sauce? You can use store bought, but unfortunately it won't taste as good. It will get you by if you are in a hurry though.