Rotisserie Chicken Enchiladas
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This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Rotisserie Chicken Enchiladas
Print Recipe
This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees. Spray casserole dish with olive or avocado oil and set aside.
  2. Remove the skin and shred your rotisserie chicken and place in a large mixing bowl. Set aside.
  3. Peel and chop the large onion. Add olive oil to coat the bottom of your pan and saute the onion until it's translucent. Add to the bowl of shredded rotisserie chicken.
  4. Add 1 cup of cheese and 1/2 cup of sour cream to your your shredded chicken.
  5. Add 1/2 can of the Hatch Chili Enchilada Sauce to the shredded chicken. Stir the chicken, cheese, and sour cream together. Set aside.
  6. You'll need 2 small frying pans and 1 large dinner plate. Have the plate next to the pans on your counter. You'll be transferring the tortillas once they've been through the oil and sauce to this plate.
  7. In one pan you'll pour about 1/3 of the can of enchilada sauce to cover the bottom. In the other pan you'll add enough oil to cover the bottom of the pan. Do NOT turn on the heat to the enchilada sauce pan. It stays cold. Turn on the heat to medium low for the oil pan. When hot, add one tortilla till it softens and begins to bubble. Turn with tongs and give it another 30 seconds. Then take the tortilla and add to the 2nd pan where you have the enchilada sauce. Use your tongs and flip in the sauce so both sides are coated, then move to the plate. Add the 2nd tortilla to the oil and repeat this process until you've prepped your 10-12 tortillas. The idea behind this is to soften and drench the tortillas with oil and sauce to add flavor and make the tortilla malleable to roll.
  8. Bring your plate over to your counter and set next to the bowl of mixed goodness! I leave the stack of softened tortillas in place and spoon a large amount of the chicken mix down the center. I put just enough in it so that the tortilla can fold on either side to cover the mix. Place the seam side down on the pan and push into the corner. Do the same with the rest of the tortillas until they're all side by side in the pan. If you want to use a full dozen, don't fill the tortillas as much.
  9. Open the 2nd can of the Hatch Enchilada Sauce and pour over your entire tray of rolled enchiladas. I use about 2/3 of the can, so that every single piece of tortilla is covered. Then sprinkle the rest of the cheese left in your bag (it should measure 1 cup) over the enchiladas.
  10. Place in the oven and bake for 35-40 minutes until the cheese is melted and the enchiladas are bubbling. Remove from oven and let cool on the counter for about 10 minutes before serving. Enjoy!
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Mahi Mahi Taco's
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Mahi Mahi Taco's
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 20 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Chipotle sauce: Add 3-4 chipotle peppers to the bottom of your Magic Bullet or blender. Add about 1 Tablespoon of the sauce from the can as well. Add your 1/2 cup of mayo and 1/2 cup of sour cream or greek yogurt and blend for about 15 seconds until fully mixed. Pour into a container and put back into the fridge until you're ready to serve. Feel free to add more peppers to the blender for a spicier sauce. Too spicy? Add more sour cream or yogurt to cool it down, but do taste it before pouring into your container.
  2. Cut the fresh or defrosted Mahi Mahi into the bit sized strips for your tacos. Make sure whatever size you pick, that they're all uniform so they cook evenly.
  3. Beat the 2 eggs and add to a shallow dish. I use 3 Marie Callender empty pie tins for my 3 shallow dishes.
  4. Add the 1 cup of flour to your 2nd pie tin.
  5. Add the 1-2 cups of panko to your 3rd pie tin. Put the tins in order next to each other - flour, egg and panko.
  6. Add plenty of oil to your pan so that the bottom of the pan is coated. Heat the oil on medium high while you prepare the fish.
  7. Roll the pieces in flour first, then roll them in the egg, then roll in the panko and set on a board until they're all ready to be put into the pan at the same time.
  8. Cook the fish on one side for about 3-4 minutes until they're golden brown, then turn and do the same with the other side.
  9. Transfer the fish to a small baking pan and I put them on a paper towel on my small pan and pop them into the toaster oven or my large oven at 200 degree, just to keep them warm while you make the 2nd batch in your pan.
  10. Continue this process until all the fish is cooked and on your pan being kept warm.
  11. Chop the cilantro and set aside. Chop your cabbage or lettuce and set aside. Slice or cube your avocado and set aside.
  12. Heat your tortillas one at a time on the burner. I actually light all 5 of my burners and use tongs while turning all 5 to quickly move the process along.
  13. Once your tortillas are ready, you can remove the fish from your toaster oven and start to assemble each taco with the cabbage or lettuce, fish, avocado and then top with the chipotle sauce! It's that easy! Enjoy!
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