How To Make Chicken Enchiladas With Leftover Rotisserie Chicken

Ingredients

For the Enchiladas:

– 1 pound boneless, skinless rotisserie chicken, shredded
– 1 cup black beans, rinsed and drained
– 1 cup corn, fresh or frozen
– 1 cup chopped red onion
– 1 cup chopped green bell pepper
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 12 corn tortillas
– 1 cup enchilada sauce
– half cup sour cream chicken enchilada recipe cream
– 1/4 cup chopped fresh cilantro

For the Sauce:

– 1 (15 ounce) can enchilada sauce

– half cup water

– 1/4 cup chopped contemporary cilantro

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

Instructions

To Make the Sauce:

In a medium saucepan, melt the butter over medium warmth.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the chicken broth and milk.

Bring to a boil, then reduce warmth and simmer for 5 minutes, or till thickened.

Stir in the chili powder, cumin, oregano, salt, and pepper.

Remove from heat and stir within the cheese till melted.

To Assemble the Enchiladas:

1. Preheat oven to 350 degrees F (175 levels C).

2. To assemble the enchiladas, place a tortilla on a flat surface.

3. Spread about 1/4 cup of the chicken combination down the center of the tortilla.

4. Top with about 1/4 cup of the cheese blend.

5. Roll up the tortilla tightly.

6. Place the enchilada seam-side down in a 9×13-inch baking dish.

7. Repeat with the remaining tortillas and filling.

8. Pour the enchilada sauce over the enchiladas.

9. Sprinkle the remaining cheese blend over the enchiladas.

10. Bake for 20-25 minutes, or till the cheese is melted and bubbly.

11. Serve immediately.

To Bake the Enchiladas:

Preheat the oven to 350°F (175°C).

Spread a skinny layer of enchilada sauce within the bottom of a 9×13-inch baking dish.

Roll up the enchiladas and place them seam aspect down within the baking dish.

Pour the remaining enchilada sauce over the enchiladas.

Sprinkle the shredded cheese over the enchiladas.

Bake for 20-25 minutes, or till the cheese is melted and bubbly.

Let the enchiladas cool for 5 minutes before serving.