Description
White Rotisserie Chicken Enchiladas combine tender shredded chicken with smoky chipotle powder and creamy plant-based cheese for a comforting and flavorful meal. Using rotisserie chicken and a smooth enchilada sauce made with plant-based sour cream and a natural gelling agent, these enchiladas come together quickly and are perfect for busy weeknights or relaxed weekend dinners. The dish is mild, family-friendly, and easily customizable to suit your taste preferences.
Ingredients
Scale
Chicken Filling
- 2 cups shredded rotisserie chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoky chipotle powder
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
Sauce
- 1 cup plant-based sour cream
- 1/4 cup vegetable broth
- 1/4 teaspoon natural gelling agent
Assembly
- 8 white corn tortillas
- 1 1/2 cups shredded plant-based cheese
- Fresh cilantro, chopped (for garnish)
- Additional plant-based sour cream (for serving)
Instructions
- Prepare the Chicken Filling: Shred the rotisserie chicken into bite-sized pieces. In a skillet, sauté the finely chopped onion and minced garlic over medium heat until fragrant and translucent. Stir in the chipotle powder, vegetarian Worcestershire sauce (natural), and apple cider vinegar. Add the shredded chicken and toss to coat evenly in the smoky sauce. Cook for about 5 minutes to allow the flavors to meld.
- Make the Enchilada Sauce: In a saucepan, whisk together the plant-based sour cream, vegetable broth, and natural gelling agent until smooth. Heat gently over low to medium heat, stirring constantly to prevent lumps, until the sauce thickens slightly. Remove from heat and set aside.
- Assemble the Enchiladas: Warm the white corn tortillas individually until flexible. Spoon a generous amount of the chicken filling onto each tortilla, sprinkle with shredded plant-based cheese, then roll tightly. Place each rolled tortilla seam side down in a baking dish lined with a layer of the enchilada sauce to prevent sticking.
- Bake to Perfection: Pour the remaining sauce evenly over the rolled tortillas, then sprinkle extra plant-based cheese on top. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the cheese has melted and the edges are bubbly and lightly golden.
Notes
- Warm your tortillas before rolling to prevent cracking and make assembly easier.
- Use freshly ground chipotle powder for a more intense smoky flavor.
- Drain excess liquid from the chicken filling to avoid soggy enchiladas.
- Cover the baking dish with foil during the first half of baking to keep enchiladas moist.
- Allow enchiladas to rest for a few minutes before serving so they hold together better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
Keywords: enchiladas, chicken enchiladas, plant-based cheese, rotisserie chicken, easy dinner, smoky chipotle, creamy sauce, gluten free
