Chicken Enchiladas
Servings: 8
Ingredients
- 1 rotisserie chicken
- 8 large flour tortillas
- 1 large onion chopped
- garlic cloves minced, to taste
- 1 jar green salsa verde or green chile enchilada sauce
- 1 jar red salsa
- 2 cans black beans washed & drained
- 1 or 2 cans Rotel Tomatoes And Green Chilies partially drained
- 8 oz. Monterey Jack cheese shredded
- Garnishes:
- Avocado
- Sour Cream
- Cilantro
Instructions
- Strip rotisserie chicken of skin, bone & fat. Either cut into chunks or shred.
- Sauté onion and garlic in olive oil. Stir in green salsa verde; add chicken and toss in skillet until warm. Turn off heat.
- Spray baking dish with Pam. Mix black beans and Rotel tomatoes and pour into bottom of dish.
- Stuff tortillas with chicken mixture, roll, and lay on top of bean mixture.
- You may need more than 8 flour tortillas.
- Pour salsa down the middle of enchiladas and sprinkle with cheese.
- Bake at 350 degrees until hot and bubbly. You don't want enchiladas to be soggy so they may need to be left in the oven with heat turned off for a while. Serve hot. Garnish with sour cream, avocado & cilantro.
Notes
Harris Teeter Traders Sonoma Salsa is good in this dish.
Black bean/Rotel ratio is to taste.
Black bean/Rotel ratio is to taste.
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