Simple Rotisserie Chicken Enchiladas Recipe

Simple Rotisserie Chicken Enchiladas Recipe: Simple Chicken on a Rotisserie If you need to make dinner quickly, enchiladas are the best way to use leftover chicken. This family recipe is better for you, easy, and tastes great.

Simple Rotisserie Chicken Enchiladas Recipe

Ingredients

• 4 ripe avocados
• 2 small garlic cloves or 1 large one minced
• juice of 1/2 lime ( adjust to taste if you want more use the other 1/2 of the lime)
• 1/2 tsp salt ( salt to taste)
• 1/3 cup salsa ( add more to taste)

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Instructions

Put 3 cups of chopped rotisserie chicken, 1 cup of frozen corn, 1 cup of raised and drained spicy black beans, 3 tablespoons of taco seasoning, and 1 cup of shredded cheese in a big bowl. Use a spoon to mix everything together.

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Put 2 cups of green enchilada sauce and 1 cup of sour cream or Greek yogurt into another big bowl. Whisk until everything is well mixed. Then add 1/2 cup of the sauce to the big bowl and toss everything together.

Then use olive oil spray on two 9×13 baking dishes. Put 1/2 cup of enchilada sauce in the bottom of each pot. After that, you’ll roll your enchiladas. On one long side of the tortilla, spread out 1 1/2 tablespoons of the roasted chicken mixture.

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Roll the tortilla tightly to the other side, and then put it all the way to the far side of the baking dish. This should be done again and again, putting each rolled enchilada tortilla next to the one before it until the baking dish is full.

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Eight to nine tortillas should fit in a 9×13 dish, but keep track of what you use or the dish you choose. Next, put the rest of the enchilada sauce mixture on top of each enchilada dish. Use a spoon to spread it out pretty well on top.

Add as much cheese as you like. For each baking dish, I usually use 1 1/2 cups. Put it in the oven at 350 degrees and cover it with metal foil for 20 minutes. After 10 minutes with the foil off, put it under the high heat for 5 minutes or until it bubbles and turns golden brown.

Cover it with metal foil and freeze it. Take it out of the freezer the day before you want to eat it. After that, bake at 400 degrees for 20 minutes with metal foil on top. Leave the foil off for 10 minutes and then grill for 5 minutes on high until the food bubbles and turns golden brown.

Nutrition

• Serving: 2enchiladas
• Calories: 344kcal
• Carbohydrates: 20g
• Protein: 20g
• Fat: 21g
• Saturated Fat: 8g
• Polyunsaturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 860mg
• Fiber: 4g
• Sugar: 2g