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White Rotisserie Chicken Enchiladas

White Rotisserie Chicken Enchiladas

  • Author: Anthony
  • Total Time: 40 minutes
  • Yield: 8 enchiladas 1x
  • Diet: Gluten Free

Description

Simple and flavorful White Rotisserie Chicken Enchiladas featuring shredded chicken wrapped in soft tortillas, smothered with a creamy natural sauce, melted plant-based cheese, and smoky turkey bacon for a delightful crunch. This comforting dish balances creamy textures with bright, savory notes perfect for family dinners or entertaining.

Ingredients

Scale

Chicken Filling

  • 2 cups shredded white rotisserie chicken
  • 6 oz smoky turkey bacon, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder

Creamy Sauce (Natural)

  • 1 cup plant-based sour cream
  • 1 cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon natural gelling agent
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder

Assembly

  • 8 flour tortillas
  • 1 cup plant-based cheese, shredded
  • Additional plant-based cheese for topping
  • Fresh cilantro, chopped (optional garnish)
  • 1 lime, cut into wedges (optional garnish)

Instructions

  1. Prep the Filling: Crisp the smoky turkey bacon in a skillet over medium heat until golden and crunchy, then remove and drain on paper towels. In the same skillet, sauté the finely chopped onions and garlic until translucent and fragrant. Stir in the shredded chicken, cumin, smoked paprika, chili powder, and vegetarian Worcestershire sauce to build a hearty flavor base. Remove from heat.
  2. Make the Creamy Sauce (Natural): In a separate saucepan, whisk together the plant-based sour cream, chicken broth, apple cider vinegar, and natural gelling agent. Add smoked paprika, cumin, and chili powder. Simmer gently over low heat, whisking occasionally, until the sauce thickens to a luscious consistency that will coat the enchiladas well.
  3. Assemble the Enchiladas: Warm the flour tortillas slightly to make them pliable. Spread a generous spoonful of the creamy sauce on each tortilla. Add a hearty scoop of the chicken and onion filling, sprinkle crumbled turkey bacon and shredded plant-based cheese on top. Roll each tortilla tightly and place seam-side down in a baking dish.
  4. Bake Until Bubble and Golden: Pour the remaining creamy sauce evenly over the assembled enchiladas. Sprinkle additional plant-based cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the sauce is bubbling and the cheese is melted and slightly golden on the edges.

Notes

  • Warm tortillas before assembling to prevent tearing and make rolling easier.
  • Avoid overfilling the tortillas to prevent bursting during baking.
  • Adjust sauce thickness by adding natural gelling agent gradually until desired creamy texture is achieved.
  • Let enchiladas rest for 5 minutes after baking to set the sauce and enhance flavors.
  • Customize with extra plant-based cheese or crispy turkey bacon on top for a crunchy, cheesy crust.
  • 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: 580mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 45mg

Keywords: white rotisserie chicken enchiladas, creamy enchiladas, plant-based cheese, turkey bacon enchiladas, easy chicken enchiladas, gluten-free enchiladas

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