- 2 15-oz. cans tomato sauce
- 2/3 cup water
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 tablespoons Franks (or more, to taste)
- 1/4 teaspoon salt
- 1.5–2 lb. rotisserie chicken, deboned and shredded (cold or warm, it doesn’t matter!)
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 small purple onion, finely diced
- 1 large red bell pepper, finely diced
- 1 15-oz. can pinto beans, drained and rinsed
- 1 4-oz. can of green chiles
- 6–8 large flour tortillas
- 1/2 cup shredded cheddar cheese (or more)
- Optional toppings: lime juice, fresh cilantro, and sliced avocado
- First, preheat oven to 350ºF and spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
- Next, prepare homemade enchilada sauce. Add all ingredients for enchilada sauce into a medium pot. Mix well and then bring to a boil over high heat.
- Reduce to low heat and let the sauce simmer for 10 minutes. The sauce should slightly thicken and become glossy. Set aside.
- While the sauce is simmering, prepare rotisserie chicken by removing as much meat as you can from the bones and shredding. Set aside.
- Prepare the enchilada filling by heating a large skillet over medium-high heat. Add olive oil.
- When the olive oil is fragrant, add minced garlic and red onion to the skillet and cook for 2-3 minutes. Then add the red pepper, pinto beans, and green chiles and cook for an additional 2-3 minutes. Remove from heat.
- Now it’s time to assemble the enchiladas. Pour half of the enchilada sauce onto the bottom of a 9×13-inch casserole dish.
- Next, make enchiladas by scooping around 1/3 cup of the enchilada filling onto a tortilla. Then add 1/3 cup shredded chicken. Fold the ends of the tortilla and roll the enchilada up tight.
- Place in the casserole dish. Repeat until you’ve made eight enchiladas.
- Pour the remainder of enchilada sauce over enchiladas and spread out evenly.
- Bake at 350ºF for 20 minutes. Remove and sprinkle on cheese. Bake for an additional 5 more minutes to melt the cheese
- Remove from oven, garnish with a squeeze of lime juice, fresh cilantro and sliced avocado and enjoy!
Tips & Notes
- Enchilada sauce: option to use 3 cups of store-bought enchilada sauce instead of our homemade variation.
- You can likely get 8 enchiladas out of this recipe, but the nutrition information is for 6.
Nutrition FactsServing Size: 1/6 Calories: 595 Sugar: 12 Fat: 17 Carbohydrates: 73 Fiber: 8 Protein: 48
Keywords: rotisserie chicken enchiladas, leftover rotisserie chicken recipes