How To Make Chicken Enchiladas With Leftover Rotisserie Chicken

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, contemporary 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
– 1/2 cup sour Cream chicken enchiladas easy cream
– 1/4 cup chopped recent cilantro

For the Sauce:

– 1 (15 ounce) can enchilada sauce

– half of cup water

– 1/4 cup chopped fresh cilantro

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

Instructions

To Make the Sauce:

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

Whisk in the flour and cook dinner for 1 minute.

Gradually whisk in the chicken broth and milk.

Bring to a boil, then scale back heat and simmer for five minutes, or till thickened.

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

Remove from heat and stir within the cheese until melted.

To Assemble the Enchiladas:

1. Preheat oven to 350 levels 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 middle of the tortilla.

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

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 backside of a 9×13-inch baking dish.

Roll up the enchiladas and place them seam side down in 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 five minutes before serving.