Rotisserie Chicken Enchiladas
Ingredients
Enchilada Sauce
-
30
oz.
canned tomato sauce
-
⅔
cup
water
-
3
tablespoons
chili powder
-
1
tablespoon
garlic powder
-
1
tablespoon
ground cumin
-
2
tablespoons
Franks (or more, to taste)
-
¼
teaspoon
salt
Enchilada Filling
-
1.5-2
lb.
rotisserie chicken, deboned and shredded
-
2
tablespoons
olive oil
-
2
teaspoons
minced garlic
-
1
small
purple onion, finely diced
-
1
large
red bell pepper, finely diced
-
1
15-oz.
can pinto beans, drained and rinsed
-
1
4-oz.
can of green chiles
Other Ingredients
-
6-8
large
flour tortillas
-
½
cup
shredded cheddar cheese (or more)
-
to taste
optional toppings: lime juice, fresh cilantro, and sliced avocado
Instructions
- Preheat the oven to 350ºF and prepare a 9x13-inch casserole dish with nonstick spray.
- In a medium pot, combine all ingredients for the enchilada sauce, mix well, and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Shred the rotisserie chicken and set aside.
- In a skillet, heat olive oil and sauté minced garlic and red onion for 2-3 minutes. Add red pepper, pinto beans, and green chiles, cooking for an additional 2-3 minutes.
- Pour half of the enchilada sauce into the bottom of the casserole dish.
- Assemble the enchiladas by scooping about ⅓ cup of filling and ⅓ cup shredded chicken onto each tortilla, rolling them tightly.
- Place the rolled enchiladas in the casserole dish, pour the remaining sauce over them, and sprinkle with cheese.
- Bake for 20 minutes, then remove from oven, and bake for an additional 5 minutes to melt the cheese.
- Garnish with lime juice, fresh cilantro, and sliced avocado before serving.
Nutrition Facts (estimated)
Servings
6
Calories
595
Total fat
17g
Total carbohydrates
73g
Total protein
48g
Sodium
mg
Cholesterol
mg
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