This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.
Directions for: Shortcut Chicken Enchiladas
Ingredients
1 15-oz can refried beans (about 1 cup)
tsp dried oregano
12 oz (3 cups) shredded Monterey Jack cheese
2 cups rotisserie chicken, meat shredded (1/2) bones
rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
Freshly ground black pepper
1 16-oz jar medium-spicy tomato salsa
12 6" corn tortillas
Sour cream and pickled jalapenos, for serving
Directions
1. Preheat the oven to 375F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
2. Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 13- by-9-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
3. Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
4. Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2016 Television Food Network, G.P. All rights reserved.
See more: Chicken, Cheese, Bake, Main, Mexican