Rotisserie Chicken Enchiladas

Rotisserie Chicken Enchiladas

Yields1 Serving
 ½ of a rotisserie chicken
 1 tbsp olive oil
 1 small red onion, peeled and diced
 ¼ tsp ground black pepper
 1 (4 oz.) can of diced green chilies
 1 (15 oz.) can of black beans, drained and rinsed
 8 large whole wheat tortillas
 8 oz reduced fat cheddar, shredded
Enchilada Sauce
 2 tbsp olive oil
 2 tbsp all-purpose flour
 4 tbsp chili powder
 2 tsp ground cumin
 2 cloves of garlic, minced
 ½ tsp salt
 ¼ tsp ground cinnamon
 ¼ tsp dried oregano
 2 cups vegetable stock
Make the enchilada sauce
1

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute.

2

Stir in the remaining seasonings. Then gradually add in the stock, whisking constantly to remove lumps.

3

Reduce heat and simmer 10-15 minutes until slightly thickened.

Make the enchiladas:
4

Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.

5

In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes

6

Add shredded chicken and green chilies, season with pepper. Sauté for 6-8 minutes, until the chicken is warmed through. Remove from heat and set aside.

7

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 2 tablespoons cheese.

8

Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

9

Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

Ingredients

 ½ of a rotisserie chicken
 1 tbsp olive oil
 1 small red onion, peeled and diced
 ¼ tsp ground black pepper
 1 (4 oz.) can of diced green chilies
 1 (15 oz.) can of black beans, drained and rinsed
 8 large whole wheat tortillas
 8 oz reduced fat cheddar, shredded
Enchilada Sauce
 2 tbsp olive oil
 2 tbsp all-purpose flour
 4 tbsp chili powder
 2 tsp ground cumin
 2 cloves of garlic, minced
 ½ tsp salt
 ¼ tsp ground cinnamon
 ¼ tsp dried oregano
 2 cups vegetable stock

Directions

Make the enchilada sauce
1

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute.

2

Stir in the remaining seasonings. Then gradually add in the stock, whisking constantly to remove lumps.

3

Reduce heat and simmer 10-15 minutes until slightly thickened.

Make the enchiladas:
4

Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.

5

In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes

6

Add shredded chicken and green chilies, season with pepper. Sauté for 6-8 minutes, until the chicken is warmed through. Remove from heat and set aside.

7

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 2 tablespoons cheese.

8

Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

9

Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

Rotisserie Chicken Enchiladas

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