Rotisserie Chicken Enchiladas
Transform your leftover rotisserie chicken into a flavorful Mexican-inspired dish. These enchiladas are quick, delicious, and packed with flavor!
Equipment
- Baking Dish
- Oven
Ingredients
Enchilada Filling
- 2 cups shredded rotisserie chicken
- 1 cup black beans drained and rinsed
- 1 cup shredded cheese cheddar or Mexican blend
- 1 tsp cumin
- 1 tsp chili powder
Assembly
- 8 small flour tortillas
- 2 cups enchilada sauce store-bought or homemade
- 1 cup shredded cheese for topping
- fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix shredded rotisserie chicken, black beans, 1 cup shredded cheese, cumin, and chili powder.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining shredded cheese on top.
- Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
- Remove from oven and let cool slightly. Garnish with fresh cilantro before serving.
Notes
You can customize this dish with additional toppings like sour cream, avocado, or jalapeños for extra flavor.