Green Chicken Enchiladas
A delicious and super easy weeknight meal that comes together in under thirty minutes. Eat right away or freeze for dinner another night.
Ingredients
- 1 rotisserie chicken meat pulled off the bone, and shredded
- 1 15.5 oz can black beans drained and rinsed
- 1 10 oz container of fresh pico de Gayo
- 1 8 oz bag shredded Queso Quesadilla cheese or cheese of your choice
- flour tortillas
- 1 28 oz can green enchilada sauce
Instructions
- Preheat an oven to 400 degrees.
- In a large bowl with your shredded rotisserie chicken add the black beans, 1 C shredded cheese and 1/2 of the pico de Gayo (about half a cup).
- In the bottom of 9x13" baking dish, add a little enchilada sauce to coat the bottom 1/4-1/2 C.
- Take a tortilla and fill with the filling. Fold over and place it seam side down into the baking dish. Continue with the remaining tortillas until you only have a little filling left. Make sure you have used all the space in your baking pan. I can fit about 10.
- Pour the remaining green enchilada sauce all over the tortillas. Getting down the sides. Spread the remaining cheese onto evenly and then place the filling that you have left over on the top of the cheese.
- Bake the enchiladas for about twenty minutes, or until bubbly and slightly browned.
- ****If you are going to refridgerate or freeze then don't bake. Cover the enchiladas with aluminum foil and store them. If frozen place in the fridge to defrost overnight before baking. If baking from the fridge they will take longer to heat up, about forty-fifty minutes or so. Cover the top with aluminum foil if its getting too brown before the inside is hot.