Shortcut Chicken Enchiladas
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.
Dovetailing tip:Use the leftover chicken you shredded from day 1 in todays recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1-15 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 | |
| 1-16 ounce | jar medium-spicy tomato salsa |
| 12 | 6-inch corn tortillas |
| sour cream and pickled jalapenos, for serving |
Directions:
Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
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.
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.
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: foodnetwork.com
