Last night I created a new recipe for chicken enchiladas inspired by this one. Very easy to assemble and only 30 minutes to bake. I think the recipe has a lot of potential for adaptation as well by adding additional ingredients like black beans or corn. I served grilled corn with it and didn’t have beans on hand. So, I didn’t try that this time, but let me know if you do and how it turns out!
1 diced red onion
1 TBS olive oil
1 18oz jar or 14oz can of crushed tomatoes
Homemade mexican seasoning (2 tsp chili powder, 1 tsp cumin and 1 tsp oregano)
1 cup of plain greek yogurt
8 corn tortillas (gluten free if needed)
1 cup of mexican blend cheese (divided)
Optional ingredients: I think you could bulk up this recipe by adding 1 can of black beans and/or 1 cup of frozen corn.
- Preheat oven to 400
- Remove all the meat from the rotisserie chicken and set aside in large mixing bowl.
- Add 1 TBS of olive oil and the diced onions to saute pan and saute for 3-5 minutes over medium heat until onions are softened.
- In a small bowl combine the crushed tomatoes, mexican seasoning and yogurt.
- Pour the tomato mixture over the chicken, add 1/2 cup of the cheese and stir until chicken is coated.
- Spray a large rectangle baking pan with a non-stick cooking spray and layer 4 of the tortillas on bottom covering as much of the pan as possible.
- Pour in the chicken mixture, layer with the remaining four tortillas and sprinkle a 1/2 cup of cheese over the top.
- Cover the pan with foil and bake for 30 minutes.