Rotisserie chicken is my secret to pulling together a comforting, cheesy, ooey-gooey meal in a pinch. This recipe for enchiladas is a basic go-to recipe of mine. Feel free to add to, subtract from, or experiment with this recipe as a launch point for your own creation. I love making these enchiladas spicy (well, I like almost everything spicy if I can) because the guacamole balances the heat with a cooling creamy goodness. The sky’s the limit!
“Instant” Pulled Chicken Enchiladas & Fresh Guacamole
Time: 30 minutes (it’s mostly prep and cook time)
Serves: 2 (2 to 3 enchiladas per person)
What You Need:
1 rotisserie chicken, preferably plain
4-6 of your favorite corn, flour, or whole wheat tortillas, 7 or 8 inches in diameter
1 cup of shredded sharp cheddar cheese
1 8-10 ounce can or pouch of red enchilada sauce (I love Frontera’s red chile enchilada sauce with roasted tomato and garlic)
Hot sauce or salsa (optional)
2 ripe avocados
1 plum tomato, diced (just the flesh; toss the guts)
1 lime, juiced
Half of a Jalapeno pepper, finely diced
1 tablespoon of dried cilantro, or 2 tablespoons of fresh cilantro, chopped
Salt and pepper
What to Do:
- Preheat your oven to 375 degrees and get a square (9X9) baking dish ready
- Pour just enough enchilada sauce into the baking dish so that it covers the bottom; if you like, add a drizzle of hot sauce to the bottom and stir it around: this helps ensure that your enchiladas will be covered with sauce all the way around
- Pull all of the meat off the breasts of the rotisserie chicken – leave the skin behind. Feel free to include the dark meat too, or save the thighs and wings for another meal
- Set up an assembly line: fill each tortilla with about 2 tablespoons of chicken, 1 tablespoon of cheese (really, you can eyeball it; just try not to overstuff them), and a drizzle of hot sauce or salsa, if you like
- Roll up the tortillas tightly, and put them side by side in your baking dish
- When your dish is full, pour the enchilada sauce over the top, and top with a good amount of cheese; drizzle hot sauce over the top, if you like
- Put into the oven for 10 to 15 minutes, until the cheese on top is melted and everything appears warmed through
- While the enchiladas are cooking, let’s make the guacamole. Start by opening up the avocados and scooping out the flesh into a bowl or food processor (Here’s a great video that shows you the best way to open an avocado). With a masher or in the food processor, mash the avocado to your desired consistency (I like my guac more on the chunkier side).
- To the mashed avocado, add the tomato, jalapeno, lime juice, cilantro, and about half a tablespoon each of salt and pepper (adjust to your taste). It’s up to you if you want to stir to combine or pulse it in the food processor. Transfer the guacamole to a serving bowl and put it in the fridge until you’re ready to serve
- It’s time to plate when your enchiladas and guacamole are ready. Serve the enchiladas with a scoop of guacamole, alongside chips and salsa. Enjoy!
– Opening avocados at the precise time is such a gamble. Wait too long and they’re brown; jump the gun and they’re hard as a rock. If the avocado isn’t quite ripe enough to mash up by hand, put it in a food processor. It’ll still be a little chunky, and it won’t be as flavorful. But if that’s the case, add a little more salt and lime juice to give it more punch. At least it won’t be a total waste!