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.]

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 to 6 servings

Ingredients
  • 1 cup shredded cooked chicken
  • Salt
  • Pepper
  • 1 jar salsa
  • 3 corn tortillas
  • 2 cups Monterey Jack Cheese, grated
  • 1 can black beans, drained and rinsed
  • 1 tomato chopped
  • Sour cream
Directions
  • Preheat oven to 375 degrees. Season chicken with salt and pepper. Set aside. Pour salsa in bottom of baking dish and spread around. Fill 3 tortillas with cheese, beans, tomato and chicken. Roll up. Place in baking dish and top with more salsa and more cheese. Bake for 30 mintues or until bubbly. Serve with sour cream.


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    This recipe is featured in:

    Easy Comfort Food Recipes