2 tablespoons olive oil, more as needed
1 rotisserie chicken, shredded
1 can of corn, drained
1 can of black beans, rinsed and drained
1 small can of green chiles, chopped
2 cans of enchilada sauce
10 flour tortillas
3 cups shredded Cheddar/mozzarella mix
Preheat oven to 350 degrees F. In a medium mixing bowl, mix together the chicken, corn, black beans and green chiles. In a medium skillet add oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier, and prevent the tortilla from cracking. Drain on paper towels and repeat this process until all tortillas have been softened. Add more oil as necessary.
Pour enough enchilada sauce on bottom of the baking dish to cover (I used one can). Divide the chicken mixture evenly among the tortillas; roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining enchilada sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with rice.
Originally made and reviewed here.
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