ROTISSERIE CHICKEN ENCHILADAS
DINNER AT HOME
We had one of the Costco Rotisserie Chickens that cost around $6. I was craving Enchiladas so I used the entire Chicken to make Enchiladas. Pretty simple recipe that tasted delicious. I used some of the extra filling to make Chicken Tacos a few days later. You can also use the filling to make a delicious Taco Salad or Tostada. One thing I learned here is not to overcook the chicken once in the pan. If you leave on heat too long, the Chicken will get mushy and you will loose that nice Shredded Chicken texture.
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| ROTISSERIE CHICKEN ENCHILADAS |
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| CHOP UP ONE COSTCO ROTISSERIE CHICKEN |
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| SAUTE ONION, JALAPENO AND RED BELL PEPPER IN OLIVE OIL |
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| ADD IN GREEN CHILI'S AND MEXICAN STYLE DICED TOMATOES |
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| HEAT THROUGH AND ADD SALT AND PEPPER TO TASTE |
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| ADD IN THE CHICKEN |
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| ADD IN CORN |
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| STIR IN ONE CAN OF RINSED BLACK BEANS |
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| SPREAD ENCHILADA SAUCE ON FLOUR TORTILLA AND ADD THE FILLING |
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| TOP WITH MEXICAN 3 BLEND CHEESE. I PUT SOME OLIVES IN BECAUSE MY DAUGHTER LOVES THEM |
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| ROLL UP THE TORTILLAS AND PLACE IN PAN THAT HAS BEEN COATED WITH COOKING SPRAY |
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| CHICKEN ENCHILADAS READY FOR SOME SAUCE AND CHEESE |
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| TOP THE ENCHILADAS WITH SAUCE AND MORE CHEESE. BAKE AT 350 DEGREES FOR AROUND 20 MINUTES OR UNTIL BROWNED ON TOP |
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| FULLY COOKED CHICKEN ENCHILADAS |
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| TOP WITH A LITTLE SOUR CREME, OLIVES, GREEN ONION AND CILANTRO |
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