Do you ever walk through the grocery store and pick up one of those rotisserie chickens? They ALWAYS smell so good! We buy them pretty often, because it’s really nice to have some cooked chicken ready to go to make a quick meal during the week. We turn those little babies into several different dishes. Our latest obsession for rotisserie chicken has been using them to make quick chicken enchiladas. While they are far from a traditional enchilada, they are pretty tasty and easy to make.
Our other obsession has been salsa verdé. The green salsa is so pretty and DELICIOUS! If you can’t find salsa verdé, you can substitute regular salsa.
I decided to experiment with my first video for this recipe, so I hope you enjoy it. I have a lot to learn with making videos still, but I’m excited to share my first one.
Ingredients:
2 cups cooked, shredded chicken (skin and bones removed and discarded)
½ cup canned black beans, drained and rinsed
½ cup fresh or frozen corn kernels
1 tsp ground cumin
2 cups salsa verdé, divided into two, ½ cup portions, and one, 1 cup portion
6-8 medium-sized flour tortillas
1 cup shredded cheese (we used cheddar, but a Mexican blend, or another kind of your choosing could be substituted)
Preheat oven to 375F.
In a bowl, combine the chicken, black beans, corn, ground cumin, and ½ cup salsa.
Spread ½ cup salsa on the bottom of a greased baking dish.
Place about 1/3 cup of the chicken mixture onto a tortilla and wrap up. Repeat for each tortilla until you run out of the mixture. I usually get between 6-8 enchiladas.
Place each enchilada, seam-side down in the baking dish.
Top with 1 cup of salsa.
Top with 1 cup of shredded cheese.
Bake on 375F for about 20-30 minutes.
We like to serve ours with sour cream or ranch dressing, and pickled jalapenos.
- 2 cups cooked, shredded chicken (skin and bones removed and discarded)
- ½ cup canned black beans, drained and rinsed
- ½ cup fresh or frozen corn kernels
- 1 tsp ground cumin
- 2 cups salsa verdé, divided into two, ½ cup portions, and one, 1 cup portion
- 6-8 medium-sized flour tortillas
- 1 cup shredded cheese (we used cheddar, but a Mexican blend, or another kind of your choosing could be substituted)
- Preheat oven to 375F.
- In a bowl, combine the chicken, black beans, corn, ground cumin, and ½ cup salsa.
- Spread ½ cup salsa on the bottom of a greased baking dish.
- Place about 1/3 cup of the chicken mixture onto a tortilla and wrap up. Repeat for each tortilla until you run out of the mixture. I usually get between 6-8 enchiladas.
- Place each enchilada, seam-side down in the baking dish.
- Top with 1 cup of salsa.
- Top with 1 cup of shredded cheese.
- Bake on 375F for about 20-30 minutes.
- We like to serve ours with sour cream or ranch dressing, and pickled jalapenos.
