Rotisserie Chicken Enchiladas
Adapted from Gimme Some Oven
- ½ one rotisserie chicken, picked from the bones and shredded
- 1 small red onion, peeled and diced
- ¼ tsp salt
- ¼ tsp pepper
- 1  ounce can diced green chiles
- 1  ounce can black beans, drained and rinsed
- 8 large whole wheat tortillas
- 8 oz block of cheddar cheese, shredded
- 1 batch red enchilada sauce (or 1 can store-bought enchilada sauce)
(optional: 1/4 cup chopped fresh cilantro)
- Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.
- In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.
- Add shredded chicken and green chiles, and season with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked 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 1/3 cup 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.