30-Minute Chicken Enchiladas
Serving Size / Yield
- 1 rotisserie chicken
- 16 flour tortillas
- 12 oz. bag of shredded Mexican cheese
- 2 cans of pre-made enchilada sauce
- ½ can of black beans
- ½ cup of salsa
- Sour cream, optional
Preheat your oven to 375 degrees. Pull the meat off the rotisserie chicken bones and shred it into smaller pieces. Place the pieces of chicken meat in a large mixing bowl. Add half a can of the enchilada sauce, the black beans, salsa, and 1/3 of the Mexican cheese, and mix well.
Grease a 9x12 baking dish with cooking spray, and set aside. Warm up the tortillas by wrapping them in a paper towel and heating for 30 seconds in the microwave. Fill tortillas with chicken mix and roll until tight. Place the enchilada into the baking dish, and repeat with remaining chicken mix and tortillas.
Pour remaining 1 1/2 cans of enchilada sauce over the assembled enchiladas. Top with remain shredded cheese and bake for 15-20 minutes, or until the cheese is melted. Drizzle with sour cream if desired.