Rotisserie Chicken  Enchiladas


why you'll love it!

These rotisserie chicken enchiladas are ready to go in 30 minutes. They're packed with veggies and high-protein!

Make Filling

Heat olive oil in a large cast iron pan. Sauté garlic, onion, and red pepper for 2-3 minutes. Then, add pinto beans and green chiles, and sauté for 2-3 more minutes.


Prep Enchiladas

Add 1/3 cup of the veggie filling and 1/3 cup of shredded chicken to the center of a large tortilla. Then roll it up and repeat until you've filled all 6 tortillas.


Assemble & Bake

Pour half the enchilada sauce on the bottom of your baking dish. Then, place chicken enchiladas on top. Top the enchiladas with the rest of the sauce and bake at 350ºF for 20 minutes.


Sprinkle on a generous amount of shredded cheddar cheese (any kind works). Then, bake rotisserie chicken enchiladas at 350ºF for an additional 5 minutes to melt cheese.


Cheese & Bake

Top chicken enchiladas with fresh cilantro and enjoy!