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Rotisserie Chicken Enchiladas

Kelly Senyei
  • 45 minutes
  • Serves 4

INGREDIENTS

3 tbsp

unsalted butter

3 tbsp

all-purpose flour

3 cups

chicken stock

2 tbsp

tomato paste

2 tsp

cumin

1 tbsp

coriander

2 tsp

oregano

1 tbsp

chili powder

1 tbsp

chipotles in adobo, minced (optional, for spice)

1 tbsp

red wine vinegar

2 tbsp

olive oil

1

medium onion, diced

4 cloves

garlic, minced

1 tsp

oregano

1 tsp

cumin

2 tsp

chili powder

1

rotisserie chicken, picked clean and meat roughly chopped (about 3 cups)

8

(8-inch) corn or flour tortillas

2 cups

shredded Mexican blend cheese