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From This Weeks Menu
Easy-Peasy Cheesy Chicken Enchiladas
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Tender rotisserie chicken, creamy refried beans, and plenty of Monterey Jack are rolled into corn tortillas, smothered in spicy salsa, and baked until hot and bubbly. An easy, cheesy Mexican-inspired dinner that turns a store-bought rotisserie chicken into serious comfort food.
Ingredients
- 1 can refried beans
- 1/2 teaspoon dried oregano
- 12 ounce shredded Monterey Jack cheese
- 1/2 each rotisserie chicken, shredded
- 0 each freshly ground black pepper
- 16 ounce medium-spicy tomato salsa
- 12 each corn tortillas
Instructions
- Preheat oven to 375°F.
- Mix refried beans, oregano, and 1 cup cheese in a bowl.
- Add shredded chicken to the bean mixture and season with black pepper, stir to combine.
- Combine salsa with 1 cup water, then pour 1 cup of this mixture into a 9x13-inch baking dish to cover the bottom.
- Wrap tortillas in damp paper towels and microwave until warm, about 15 seconds.
- Divide the chicken mixture among the tortillas, about 1/4 cup each, then roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish, filling the dish evenly.
- Gently press the rolls so they absorb some sauce.
- Pour the remaining salsa mixture over the tortillas.
- Sprinkle with the remaining 2 cups of cheese.
- Bake until the cheese melts and the enchiladas are hot, about 30 minutes.
- Serve hot with sour cream and pickled jalapenos.
- Add pickled jalapenos to taste.