Homemade Rotisserie Chicken Enchiladas with Quick Red Sauce
Delicious shredded chicken enchiladas with corn tortillas, homemade red sauce, and melty cheese. An easy Tex-Mex dinner ready in just over an hour.
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Cooking tools:
- Oven
- Stove
- Saucepan
- Skillet
- Whisk
- Mixing bowl
- Spoon
- Measuring cup
- Baking dish
- Aluminum foil
- Refrigerator
- Freezer
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth, divided
- 2-3 tablespoons avocado oil, divided
- 8 corn tortillas
- 2 cups cooked shredded rotisserie chicken
- 2 cups shredded cheddar cheese
- ½ cup salsa, mild or medium
- Fresh cilantro, finely chopped
- Avocados, peeled, pitted, diced
- Tomatoes, seeded and diced
- Sour cream
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