I love chicken so much that I am constantly trying to figure out new ways to use it. This week, our local grocery store had rotisserie chicken on sale so I bought one. Then I needed to figure out what to do with it.
I love using a whole cooked chicken for two meals. I often make chicken pot pie one night and enchiladas the next night or vice versa. This week, I bought a pretty small chicken so it was just enough to make one meal. If you don’t have a rotisserie chicken already cooked, you can easily just cut up some fresh chicken, cook it and shred it. As you may have noticed by now, I don’t use super precise measurements when I cook which means you don’t have to either! This recipe is no different.
1 tbsp vegetable oil
2-3 pound rotisserie chicken, meat removed from the bones
15.5 oz can black beans, rinsed and drained
4.5 oz can chopped green chiles (optional)
1/2 jar salsa
1 cup cooked brown or white rice
6 burrito size flour tortillas
28 oz can red enchilada sauce (I like Old El Paso)
2 scallions, finely chopped
1 cup Mexican blend finely shredded cheese
- Preheat oven to 375 degrees.
- Use 2 forks to shred the chicken once it is removed from the bones. Heat oil in large saucepan over medium heat. Add chicken, black beans, salsa, and green chiles (if using).
- Add cooked rice to the saucepan and heat through.
- Spread a few tablespoons of the enchilada sauce in a glass 9 x 13 casserole dish or spray with cooking spray.
- Lay one tortilla on a flat surface. Spoon 1/6 of the mixture onto the tortilla. Roll tightly and lay flat in the casserole dish. Repeat 5 more times.
- Top with entire can of enchilada sauce. Sprinkle the chopped scallions over the enchiladas and top with the cheese.
- Bake for 15-20 minutes. Remove from oven and let stand for 10 minutes before serving.
You can really have fun with this by changing up the toppings. Try using olives, sour cream, Monterey Jack Cheese instead of Mexican cheese, jalapeños, Tobasco or Cholula sauce, etc. You can also use shredded or ground beef if you don’t have chicken on hand. I didn’t want to spend 35 minutes waiting for rice to cook so I used the brown boil-in-a-bag rice that only took 8 minutes. I cooked it while I was removing the chicken from the bones.
I would love to hear your variations and secret ingredients so please share in the comments below.
I will post again soon. Until then, stay hungry and enjoy your wine!