Rotisserie to the Rescue

A rotisserie chicken is one of the quickest and most scrumptious ways to enhance most any chicken recipe.

My recent favorite rotisserie chicken recipe is...

Green Enchiladas Suizas:

1 whole rotisserie chicken, shredded
1 large yellow onion
1 can of black beans, rinsed and drained
1 can of corn, rinsed and drained
1 small can of diced green chilies
1-2 tablespoon(s) of cumin
1 teaspoon of cayenne pepper
8-10 flour tortillas(soft taco size)
6 ounces of cream cheese, cubed
1 can of green enchilada sauce
1 cup of medium picante sauce
2 cups of shredded Mexican cheese

Preheat oven to 350 degrees. Spray 9 x 12 baking dish with Pam.
1. In a large sauté pan, cook onions in 2 tablespoons of butter until translucent. Once cooked through, add in cumin, cayenne, corn, beans, chilies and picante sauce. Remove from heat. Allow to cool slightly.

2. Place shredded chicken in a bowl. Add cubed cream cheese and 1 cup of shredded cheese. Add onion mixture to chicken mixture and fold together.

3. Place 1 large scoop of chicken mixture into the center of the tortilla. Roll and place seam side down in baking dish. Depending on how much filling you place in each tortilla, you will be able to fit 8-10 enchiladas in the dish.

4. Once all enchildas have been assembled and placed into the dish, drizzle with about 1/2 can of green enchilada sauce (or more if you prefer your enchiladas extra saucy). Sprinkle remaining 1 cup of shredded cheese. (If you want, you may freeze the dish at this point. Simply thaw in the fridge overnight and then bake as directed.)

5. Bake for 20-30 minutes.

6. Cool slightly. Serve with a dollop of salsa and fresh avocado and of course, a margarita.

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