I don’t know if you remember when I said, I am not a fan of the rotisserie chicken breasts. All the seasonings are on the skin, and by the time you get deep into the breasts, near the bones, more often than not, they are dry and taste like nothing. Like I need to dip them in salt.
This recipe only happened because of too many times I am so lazy to cook and just pick up a whole rotisserie chicken. I could go for half but the price is not in half so I felt betrayed. Half chicken should be on half price!
If you are slightly more responsible than me, of course you can use raw chicken breasts that you cook yourself. Adds about 15 mins in your cooking time. Doesn’t matter if you use rotisserie chicken or not, this dish will stand out. Be sure to make more sauces than you need to. I didn’t and regret it every time I have a bite of this.
Be sure to check out the recipes for homemade enchilada sauce and homemade salsa verde!
Ingredients:
2 large chicken breast from leftover rotisserie OR
1.5 lbs boneless skinless chicken breasts -cooked and shredded
1 tsp cumin powder
1 tsp garlic powder
1 tsp chili powder
1 15oz can black beans -drained and rinsed
1 cup of salsa verde (bottled or homemade)
2 cups of enchilada sauce (bottled or homemade)
3 cups Mexican blend shredded cheese -divided
8 large flour tortillas
Salt and pepper
Cooking spray
Optional garnishes: chopped cilantro leaves, chopped scallions, chopped tomatoes, chopped jalapeño, sour cream, queso fresco, avocado and even olives.
Instructions:
- Preheat the oven to 400F.
- In a large bowl, add shredded chicken, cumin, garlic and chili powder, canned black beans, salsa verde and 2 cups of the cheese then stir to combine.
- Coat the bottom of 13 x 9 in. baking dish with cooking spray.
- Spoon about 1/3 cup of the chicken mixture to the tortilla, then carefully roll up the tortilla tight and place it seam side down in the baking dish. Work with one tortilla at the time and repeat the method with the rest.
- Pour the enchilada sauce evenly over the rolled enchiladas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until the cheese melts and bubbly. Let it rest for 10 minutes before garnishing with two or three garnishes from the options. Enjoy!