Rotisserie Chicken Enchiladas
This recipe takes full advantage of having rotisserie chicken on hand. They are delicious and full of amazing flavors. Give them a try for a quick and easy weeknight meal.
Ingredients
- 1 rotisserie chicken light and dark meat pulled from the bone and shredded
- 1 4 oz can diced green chilis
- 1 15 oz can black beans drained and rinsed
- 16 small flour tortillas fajita size
- 4 c enchilada sauce (either homemade or store bought)
- 5 oz shredded queso quesadila cheese (you can use shard cheddar too)
- 1 c shredded Mexican cheese blend
- 2 tbsp chopped fresh cilantro optional
Instructions
- In a bowl combine the chicken meat, black beans, green chilis and queso quesadilla cheese. Add in 1 1/4 C of the enchilada sauce. Mix well. Set aside.
- In a 13"x9" baking dish coat the bottom with 1/4 c enchilada sauce.
- Take each tortilla and dip them in the enchilada sauce to coat them.
- Them fill them with some filling, roll up and place seam side down in the baking dish. Repeat until you can't fit anymore tortillas. I could fit about 10 into this size pan.
- Now coat the bottom of an 8"x8" baking pan and repeat by dipping the tortilla into the sauce, filling them, rolling them, and laying them seam side down in the pan. I can fit about 6 into this size pan.
- Sprinkle the Mexican Cheese Blend over the tops. I like to do a strip down the middle.
- Place in a 350 degree oven and bake for about 20 minutes or until warmed through and the cheese has melted.
- Sprinkle with the chopped cilantro leaves. (optional)