8 servings | 424 calories | 18g fat / 36g carbs / 30g protein
batch of enchilada sauce
16 small corn tortillas
1 rotisserie chicken
1 onion, chopped
8oz diced green chilis
1/2 green bell pepper, chopped
8oz whole kernel corn
15oz whole black beans
2 cups shredded cheese (I mean.... tbh I probably use closer to 4 cups)
Optional to make it spicy -- 1 can of chipotle peppers in adobo sauce
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Directions:
Preheat oven to 375 degrees
Remove and shred the meat from the rotisserie chicken (use the bones for soup another day!!!)
In a bowl mix the chicken, onion, chilis, peppers, corn, and beans
In a 9 x 13 inch pan, layer tortillas, filling, cheese and sauce. Repeat until out of filling (Mine is usually 3 layers)
The last layer should be tortillas, sauce, then cheese.
Bake for 20 min covered with aluminum foil
Uncover, bake for an additional 15 minutes until golden and bubbly
Directions:
Preheat oven to 375 degrees
Remove and shred the meat from the rotisserie chicken (use the bones for soup another day!!!)
In a bowl mix the chicken, onion, chilis, peppers, corn, and beans
In a 9 x 13 inch pan, layer tortillas, filling, cheese and sauce. Repeat until out of filling (Mine is usually 3 layers)
The last layer should be tortillas, sauce, then cheese.
Bake for 20 min covered with aluminum foil
Uncover, bake for an additional 15 minutes until golden and bubbly
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