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White Rotisserie Chicken Enchiladas

White Rotisserie Chicken Enchiladas

  • Author: Samuel
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

These Easy White Rotisserie Chicken Enchiladas combine tender shredded white rotisserie chicken with creamy plant-based cheese and a tangy green chili sauce made with natural ingredients. Quick to prepare and baked until bubbly, they offer a comforting, flavorful dish perfect for family meals or entertaining guests. Customizable and mild yet hearty, these enchiladas bring a delicious twist to a classic favorite.

Ingredients

Scale

Chicken and Filling

  • 2 cups white rotisserie chicken, skin removed and shredded
  • 1 cup black beans, well drained
  • 1 cup plant-based cheese, shredded

Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup green chilies, diced
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon natural gelling agent
  • Pinch of salt

Assembly

  • 8 soft flour or corn tortillas
  • Extra 1/2 cup plant-based cheese, shredded (for topping)

Garnishes (optional)

  • Fresh cilantro, chopped
  • Sliced avocado
  • Plant-based sour cream
  • Diced tomatoes

Instructions

  1. Prepare the Sauce: In a pan, heat olive oil and sauté minced garlic and diced onion until soft and fragrant. Add green chilies, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and a pinch of salt. Stir in the natural gelling agent and simmer gently until the sauce thickens and develops a rich, tangy flavor.
  2. Shred the Chicken: Remove the skin from the white rotisserie chicken and shred the meat into bite-sized pieces using two forks or your hands, ensuring tender, juicy chicken for the filling.
  3. Combine Chicken with Sauce and Beans: In a large bowl, mix the shredded chicken with the drained black beans and about half of the prepared sauce. Add a generous handful of shredded plant-based cheese and toss to combine all flavors uniformly.
  4. Assemble the Enchiladas: Warm the tortillas until pliable. Spoon a hearty portion of the chicken mixture down the center of each tortilla, then roll tightly and place seam-side down in a lightly greased baking dish, packing them closely together.
  5. Bake Until Bubbly: Pour the remaining sauce evenly over the rolled tortillas and sprinkle the remaining plant-based cheese on top. Bake in a preheated oven at 350°F (175°C) for about 20 minutes until the cheese melts and the sauce is bubbling.

Notes

  • Use warm tortillas to prevent cracking during rolling and keep enchiladas neat.
  • Drain beans thoroughly to avoid soggy filling.
  • Adjust chili amounts in the sauce to customize spice level according to preference.
  • Allow assembled enchiladas to rest for 10 minutes before baking for flavors to meld.
  • Try a mix of shredded and sliced plant-based cheeses for added texture contrast.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 40mg

Keywords: white rotisserie chicken enchiladas, plant-based cheese, green chili sauce, easy enchiladas, quick dinner, savory baked dish

Find it online: https://quicktastykitchen.com/white-rotisserie-chicken-enchiladas/