Woodfired Garlic Chicken Enchiladas
Woodfired Garlic Chicken Enchiladas
Woodfired garlic chicken enchiladas that actually taste like something, that’s what Kinder’s Woodfired Garlic Rub does for this dish.
Rolling enchiladas is mostly assembly, which is what makes this a weeknight job instead of a project. The rest of the chicken recipes are built to run the same way.
Most baked enchiladas fall flat because the filling is underseasoned. The sauce does all the work and the chicken disappears into it. Here, Kinder’s Woodfired Garlic Rub goes straight into the filling, layering smoky roasted garlic into every bite before the enchilada sauce even touches the pan.
The build is clean. Shredded chicken, fire-roasted tomatoes, fire-roasted green chiles, and two tablespoons of the rub come together in one bowl. That mixture gets spooned onto flour tortillas, rolled tight, seam side down, then set into a bed of enchilada sauce. Top with the rest of the sauce, a heavy layer of Mexican cheese blend, sliced jalapeños, and olives. Bake covered at 350°F for 15 minutes, then uncover for another 15 until the edges are bubbling and the top is golden.
The olives and jalapeños aren’t just garnish. The olives add a briny note that cuts the richness of the cheese. The jalapeños give you intermittent heat throughout the pan, not just in one corner. It matters.
A rotisserie chicken is the right call here, already tender, already seasoned, ready to pull apart in minutes. You’re building flavor on top of flavor rather than starting from scratch.
Serve with salsa and sour cream on the side. A lime wedge if you want the brightness. This one holds well, reheats clean, and freezes for up to three months.
Flavor First.
Woodfired Garlic Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- In a large bowl combine chicken, 2/3 cup cheese, diced tomatoes, green chiles, and 2 tbsp. Kinder’s Woodfired Garlic Rub, stirring until well combined.
- Spoon 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Spoon 1/3 cup of chicken mixture onto each tortilla. Roll up tightly and place seam side down in the baking dish.
- Top with remaining sauce, sprinkle with remaining cheese, sliced olives, and jalapeños.
- Cover with foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until bubbly and golden.
- Serve with salsa and sour cream on the side.
Nutrition
Notes
- Season the filling, not just the sauce — The Kinder’s Woodfired Garlic Rub goes into the chicken mixture. Don’t reduce the amount — two full tablespoons is right.
- Roll tight, seam side down — Loose rolls open in the oven. Set them snug against each other so they hold shape through both bake phases.
- Sauce the bottom first — That half-cup of enchilada sauce on the bottom prevents the tortillas from sticking and keeps the underside from drying out.
- Cover, then uncover — The foil for the first 15 minutes steams the enchiladas through. Pull it for the last 15 so the cheese browns and the edges get some color.
- Use a rotisserie chicken — Pre-cooked, already seasoned, easy to shred. The Kinder’s rub layers on top of the rotisserie’s base seasoning.
- Make it ahead — The assembled, unbaked pan keeps covered in the fridge for up to 24 hours. Add 5 minutes to the covered bake time when going in cold.
- Cilantro lime rice and black beans are the natural pair. The rice soaks up any sauce that runs off and the beans round out the plate without competing with the enchiladas.
- Top individual servings with fresh cilantro, thinly sliced radishes, and a wedge of lime. The radishes add crunch and a peppery note that works against the smoky garlic base.
- For drinks: a cold Mexican lager or a lime margarita on the rocks. Both cut through the cheese and complement the fire-roasted tomato underneath.
- Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325°F oven for 15–20 minutes until heated through. The microwave works but the tortillas go soft.
- To freeze: assemble without baking, wrap the pan tight in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Prepping ahead? The assembled unbaked pan holds in the fridge for up to 24 hours. Bake it straight from cold, adding a few extra minutes to the first covered phase.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes. Warm them first in a dry skillet or a low oven, cold corn tortillas crack when rolled. Work quickly and don’t overfill; they’ll hold if you keep the roll tight.
How do I keep enchiladas from getting soggy?
Sauce the bottom of the dish, not the tortillas. Dipping flour tortillas in sauce before rolling oversaturates them. The sauce on the bottom and top is enough, the covered bake phase does the rest.
Can I make these ahead of time?
Yes. Assemble the pan, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the initial covered bake since the filling will be cold going in.
What can I substitute for Kinder’s Woodfired Garlic Rub?
Nothing replicates it exactly. A mix of garlic powder, smoked paprika, and a pinch of cumin gets you in the same direction, but the rub adds a specific woodfired smoke character you won’t get from pantry swaps alone.
Can I freeze these enchiladas?
Yes. Assemble without baking, wrap tight in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 350°F covered for 20 minutes, uncovered for 15–20 more.
What size tortillas should I use?
Soft taco-sized flour tortillas, about 8 inches. Burrito-size is too big for a standard 9×13 dish and makes the rolls hard to fit. Street-taco size is too small to roll with a third cup of filling.
More like this: Kinder’s Recipes
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