Out of all the foods I love, enchiladas are probably my number two favorite and definitely the recipe I crave the most. I used to think it was the savory sauce I dreamed of but when I went to lighten up these guys, I found I loved the lightened up version even more and my family didn’t miss the heavy sauce either. Another plus – I use a rotisserie chicken so the prep time is close to nothing. Technically enchiladas call for corn tortillas but I use what I have on hand. If you choose to use corn, make sure to warm the tortillas before you begin rolling them so they don’t crack!
What You Need:
- 1 rotisserie chicken ( I only use the white meat)
- 1/2 can whole kernel corn, drained
- 1/2 can black beans, rinsed & drained
- 3/4 cup of your favorite salsa
- 1 tbsp. taco seasoning
- 12 small corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup crema ( I use 4 tbsp. of sour cream mixed with 3 tbsp. of heavy cream)
- avocado, cilantro, jalapenos for topping
What You Do:
- Pre-heat oven to 400 degrees.
- Mix the rotisserie chicken, taco seasoning, salsa, corn and black beans in a bowl.
- If using corn tortillas, soften them in the microwave, a few at a time.
- Fill each tortilla with a few tablespoons of filling, roll and place seam side down in a 9×13 baking dish.
- Continue until all tortillas are rolled and packed together tightly.
- Sprinkle with cheddar cheese and bake uncovered for 20 minutes.
- Remove from oven, drizzle with crema and top with your favorite toppings!
Picky Eater Tips:
If you have a picky eater in your house like I do, just deconstruct this recipe. I made a plate of plain (leftover) black beans, plain (leftover) corn, used the rotisserie chicken drumsticks and added a plain tortilla. No additional cooking and everyone was satisfied!
Leave a Reply