Ingredients:
2 Tblsp. butter
1 medium onion, diced
2 Tblsp. minced garlic
½ Tblsp. chipotle chile sauce
1 20-oz. jar salsa verde
Approx. 2/3 of a rotisserie chicken skin and bones removed, shredded
1 tsp. Goya Adobo seasoning with pepper
½ tsp. black pepper
2 tsp. Mexican or smoked seasoning with lime (ex. McCormick Mojito Lime, Kinder’s Tequila Lime, Private Selection Kickin’ Chile and Lime BBQ rub)
1 ½ cups sour cream
1 can black beans, rinsed and drained
2 cups shredded Mexican blend cheese
1 small container white queso
Preparations:
1. Saute the onion and garlic in the butter over medium heat in a large skillet.
2. Mix the chile sauce and half of the salsa with the onion and garlic.
3. Add the chicken to the skillet, and mix well.
4. Stir the Goya, pepper and lime seasoning into the chicken mixture. Add more seasoning, to taste, if needed.
5. Remove chicken mixture from heat.
6. Lay the tortillas out separately on the counter, and spread a 1.5” wide strip of sour cream down the middle of each.
7. Spoon 1/12 of the chicken mixture on top of the sour cream (about 1.5” to 2” wide), leaving space at the top and bottom, so the ends can be tucked in when the enchilada is rolled up.
8. Add a spoonful of black beans on top of the chicken mixture (approx. 3 Tblsp).
9. Top each chicken-bean strip with a small handful of shredded cheese.
10. Spread the remaining salsa verde on the bottom of a casserole dish (or two).
11. Carefully roll each tortilla up, tucking in the ends as you roll, so the enchilada is sealed.
12. Place the tortillas in the casserole dish(es), sides touching but not smashed together.
13. Distribute the queso over the top of the enchiladas, being careful to also spread some on the ends of each enchilada.
14. Cover the casserole dish(es) with foil, making sure the foil doesn’t touch the enchiladas.
15. Bake in a 350 degree oven until heated through, about 20 minutes (may be longer/shorter depending on the size of the casserole dish(es).
16. Serve immediately (enchiladas should be able to be gently separated from one another). Top with hot sauce, if desired.
2 Tblsp. butter
1 medium onion, diced
2 Tblsp. minced garlic
½ Tblsp. chipotle chile sauce
1 20-oz. jar salsa verde
Approx. 2/3 of a rotisserie chicken skin and bones removed, shredded
1 tsp. Goya Adobo seasoning with pepper
½ tsp. black pepper
2 tsp. Mexican or smoked seasoning with lime (ex. McCormick Mojito Lime, Kinder’s Tequila Lime, Private Selection Kickin’ Chile and Lime BBQ rub)
1 ½ cups sour cream
1 can black beans, rinsed and drained
2 cups shredded Mexican blend cheese
1 small container white queso
1. Saute the onion and garlic in the butter over medium heat in a large skillet.
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