Name: Rotisserie Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
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; 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

Yields8 Servings

DifficultyAdvancedPrep Time15 minsCook Time35 minsTotal Time50 mins

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

Method

Make the enchilada sauce

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

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

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

Make the enchiladas:

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

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

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.

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.

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.

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

Nutrition Facts

Serving Size 1 enchilada

Servings 8

Amount Per Serving
Calories 517

% Daily Value *
Total Fat 16.1g25%
Saturated Fat 6g30%
Cholesterol 127.3mg43%
Sodium 1189.1mg50%
Potassium 475mg14%
Total Carbohydrate 37.4g13%
Dietary Fiber 10g40%
Sugars 4.3g
Protein 55.3g111%

Calcium 30%
Iron 19%
Vitamin D 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients