Shredded Rotisserie Chicken Enchiladas
Ingredients
The filling
-
1
teaspoon
olive oil
-
12-16
oz
cooked chicken
-
15.5
oz
canned diced tomatoes and green chilies, drained
-
½
cup
chopped onions
-
15.5
oz
canned beans, drained
-
6-8
tortillas
flour tortillas
-
½
cup
grated cheddar cheese
-
½
cup
grated Monterey Jack cheese or pepper jack cheese
-
1
batch
Homemade Taco Seasoning
-
½
tablespoon
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
smoked paprika
-
1
teaspoon
cayenne pepper
The sauce
-
2
tablespoons
unsalted butter
-
2
tablespoons
all-purpose flour
-
1
cup
sour cream or plain Greek yogurt
-
½
cup
salsa verde
-
1
cup
grated Monterey Jack cheese or pepper jack cheese
Instructions
- Preheat the oven to 350 degrees.
- In a large skillet, heat olive oil over medium heat.
- Add cooked chicken, onions, beans, and diced tomatoes with green chilies to the skillet and season with spices. Cook until onions are soft.
- Take a tortilla and place a spoonful of the chicken filling in the center, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas and chicken filling.
- In the same skillet, melt butter over medium heat, then add flour and whisk to create a roux.
- Add sour cream, salsa verde, and grated cheese to the roux, stirring until thick to create a cream sauce.
- Pour the cream sauce over the enchiladas, ensuring they are evenly covered, and sprinkle remaining cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10-20 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
7 enchiladas
Calories
476
Total fat
18g
Total carbohydrates
51g
Total protein
36g
Sodium
mg
Cholesterol
mg
You might also like