In less than an hour, this dish transforms store-bought rotisserie chicken, salsa, and beans into a delicious enchilada bake. Although you can easily double the recipe to produce 8 to 12 serves if you have an entire chicken, it's a fantastic use for the remaining half of a chicken.
Ingredients:
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- One 15-ounce can refried beans (about 1 cup)
- 1/2 teaspoon dried oregano
- 12 ounces (3 cups) shredded Monterey Jack cheese
- 1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
- Freshly ground black pepper
- One 16-ounce jar medium-spicy tomato salsa
- Twelve 6-inch corn tortillas
- Sour cream and pickled jalapenos, for serving
Instructions:
Step:NO:01
Start the oven at 375 degrees Fahrenheit. In a bowl, mix the beans, oregano, and half of the cheese. Stir the chicken until it is uniformly blended, season with pepper, and add it.
Step:NO:02
In a bowl, combine the salsa and 1 cup water; transfer 1 cup to the bottom of a 9-by-13-inch baking dish. After stacking the tortillas, cover them with wet paper towels, and microwave for 15 seconds or until they are warm and flexible.Step:NO:03
Lay out the tortillas on a work surface, and then distribute the 1/4 cup of chicken filling each tortilla. After rolling the tortillas into a cigar shape, place them seam-side down in the baking dish, filling it evenly with the rolls. Using your hands, gently press the rolls so they start to absorb the sauce. Over the rolled tortillas, pour the remaining salsa mixture and top with the remaining 2 cups of cheese.
Step:NO:04
For about 30 minutes, or until the cheese has melted and the enchiladas are heated through, bake the enchiladas. Serve hot with pickled jalapeños and sour cream.more details for recipes:https://www.foodnetwork.com/recipes/food-network-kitchen/shortcut-chicken-enchiladas-3566075
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