03 Dec Easy Chicken Enchiladas
Easy Chicken Enchiladas
Ingredients
- 1 rotisserie chicken pulled
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil desired
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 small onion julienned
- ¼ teaspoon red pepper flakes
- 16 oz shredded Mexican cheese blend
- 18 taco sized corn tortillas
- 2 15-oz cans red enchilada sauce
- 1 15-oz can black or pinto beans rinsed and drained
Instructions
- Preheat oven to 350°F. Toss pulled chicken with chili powder, oregano, salt, pepper and 2 tablespoons olive oil in a large bowl.
- In a large skillet, sauté bell peppers, onions, and red pepper flakes with remaining olive oil over high heat until tender crisp and starting to char. Season with salt and pepper to taste. Set aside to cool.
- To assemble, place a quarter of the sauce on the bottom of a 9"x13" baking dish. Layer ingredients as follows: 6 tortillas, half of the chicken, beans, and cooked pepper and onions. Pour on a quarter of the sauce followed by a third of the cheese and repeat one more time. Top with the remaining tortillas, sauce, and finish with the rest of the cheese.
- Cover assembled enchilada with foil and bake for 30 minutes. Remove foil and continue to bake until bubbling and cheese is starting to brown.
Notes
Serve with sour cream if desired.