Description

A quick and comforting weeknight dinner made with leftover rotisserie chicken, black beans, and a creamy enchilada sauce, ready in just 30 minutes.

Ingredients

Scale

2 cups shredded rotisserie chicken (about 225g)
1 cup shredded sharp cheddar cheese (100g)
1 can (15oz/425g) black beans, drained and rinsed
1 medium white onion, diced (about 150g)
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon cumin (2g)
2 cups enchilada sauce (480ml)
½ cup heavy cream (120ml)
½ cup chicken broth (120ml)
8 large flour tortillas (80g each)
½ cup shredded Monterey Jack cheese (50g)
¼ cup fresh cilantro, chopped
1 tablespoon oil (for sautéing)

Instructions

Preheat oven to 375°F (190°C).
Shred the rotisserie chicken using two forks, discarding skin and bones.
Heat oil in a large skillet over medium heat. Sauté diced onion for 2 minutes until soft.
Add minced garlic and cumin to the skillet; cook for 1 minute until fragrant.
In a medium bowl, combine shredded chicken, sautéed onion mixture, black beans, and half of the cheddar cheese. Mix well.
In a separate bowl, whisk together enchilada sauce, heavy cream, and chicken broth until smooth.
Pour about ½ cup of the sauce mixture into the bottom of a 9×13 baking dish.
Spoon about ¼ cup of filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour remaining sauce over the rolled enchiladas, ensuring they are covered.
Sprinkle remaining cheddar cheese and Monterey Jack cheese on top.
Bake for 20 minutes until cheese is bubbly and slightly browned.
Let rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

Warm tortillas in the microwave for 10 seconds or in a dry skillet for 30 seconds to prevent cracking. For a spicy version, add jalapeños and use hot enchilada sauce. To freeze, assemble but do not bake; cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas per ser
Calories: 520
Sugar: 4
Sodium: 850
Fat: 22
Saturated Fat: 10
Carbohydrates: 45
Fiber: 6
Protein: 28

Keywords: rotisserie chicken, enchiladas, weeknight dinner, easy recipes, one-dish meal, comfort food, chicken enchiladas, 30 minute meals