Rotisserie Chicken Enchiladas
These Rotisserie Chicken Enchiladas are a flavorful and easy-to-make meal perfect for busy weeknights, featuring creamy cheese and zesty enchilada sauce.
Ingredients
Main ingredients
- 2 cups cooked rotisserie chicken, shredded
- 8 pieces flour tortillas
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded rotisserie chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Serve warm, drizzled with extra enchilada sauce or topped with sour cream and avocado. Substitute black beans with pinto beans or add sautéed bell peppers for a crunch. Can be frozen before baking.