• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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, recent or frozen
– 1 cup chopped purple 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 enchilada casserole cream
– 1/4 cup chopped fresh cilantro

For the Sauce:

– 1 (15 ounce) can enchilada sauce

– 1/2 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 warmth and simmer for 5 minutes, or until thickened.

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

Remove from heat and stir in the cheese till 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 floor.

3. Spread about 1/4 cup of the chicken mixture down the center of the tortilla.

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

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 mix over the enchiladas.

10. Bake for 20-25 minutes, or till the cheese is melted and bubbly.

11. Serve instantly.

To Bake the Enchiladas:

Preheat the oven to 350°F (175°C).

Spread a skinny layer of enchilada sauce in the bottom of a 9×13-inch baking dish.

Roll up the enchiladas and place them seam aspect 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 until the cheese is melted and bubbly.

Let the enchiladas cool for five minutes earlier than serving.