Rotisserie Chicken Enchiladas!

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 [4] ounce can diced green chiles
  • 1 [15] 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)


  1. Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.
  2. In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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.
  6. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.