These right here are my husband’s all time favorite enchiladas, and they have been for years. And for good reason. There is just something magical about Rotisserie chicken that transforms an ordinary dish into something spectacular. Not to mention, using a pre-cooked chicken cuts the prep time in half! But it’s not just the moist flavorful chicken, the smooth and creamy sauce compliments it perfectly while still letting the chicken take the main stage. These really are amazing, it’s like every time I make them I remember just how delicious they are and I want to make them at least once a week for the next year. I like to use my favorite homemade salsa, but if you do use store bought make sure you go with a high quality brand, a cheap generic brand won’t be doing you any favors here :).
1 ½ Tbs olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup flour
2 cups chicken stock
1/3 cup cilantro leaves, chopped
1 deli roasted rotisserie chicken (about 3 pounds)
Salt and freshly ground black pepper
8-10 flour tortillas
8 oz Monterey Jack cheese, shredded
2 cups salsa
Optional toppings: diced tomatoes, chopped lettuce, sliced olives and sour cream
Remove the meat from the rotisserie chicken and shred, then set aside. Preheat oven to 350. Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes, stirring often. Add the garlic and cumin then cook for an additional minute. Sprinkle on the flour and stir while gradually whisking in the chicken stock to make a veloute. Continue whisking over a low simmer until smooth and thickened. Turn off the heat, add ½ C salsa, fresh chopped cilantro then fold in the shredded chicken meat. Season to taste with salt and pepper. Take a large baking dish and smear the bottom with salsa. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler for about a minute if using an electric stove). Using a shallow bowl, coat each tortilla lightly with salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and drizzle with salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, shredded lettuce, olives and tomatoes.
Source | Diana Phillips