- 6
Ingredients
- 2 cups shredded rotisserie chicken
- 1 (15.5 ounce) can small red or pinto beans, drained
- 2 cups grated mexican blend cheese
- Chili Powder
- Garlic Salt
- Cumin
- 1 medium-large onion
- 1 jalapeno, seeded
- Poblano pepper, chopped
- 2 tablespoons olive oil
- 1 (10 ounce) can enchilada sauce
- 1 (14.5 ounce) can chicken broth
- 3 tablespoons sour cream
- 12 corn tortillas (about 5 1/2 inches in diameter)
Preparation
Step 1
Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; sprinkle to tasted with chili powder, garlic salt and cumin. Finely chop onion and peppers.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and peppers and saute until soft, about 5 minutes. Add enchilada sauce and chicken broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes.