Easy chicken enchiladas

By Rodney Bowers
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  • 1 teaspoon vegetable oil
  • 1/2 onion, minced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 2 cups enchilada sauce
  • 1/4 cup sour cream, plus more for serving
  • 4 corn tortillas, torn into quarters
  • 4 cups shredded rotisserie chicken
  • 1 443 milliliter can of black beans, rinsed and drained
  • 3/4 cup shredded Monterey jack cheese
  • 1/2 avocado, sliced jalapeño peppers and chopped fresh cilantro, for garnish

Enchiladas sauce:

  • 1/2 teaspoon olive oil
  • 4 garlic cloves, minced
  • 1-1/2 cups vegetable broth
  • 3 cups canned tomato purée
  • 2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
  • 1 teaspoon Mexican hot chili powder,
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • Fresh black pepper, to taste


  1. Preheat the oven to 500°F.
  2. Shred the rotisserie chicken into bite sized pieces and set aside.
  3. Meanwhile, add the onion, garlic, cumin, and salt to a cast iron skillet and cook, stirring, until the onion has softened, about five minutes.
  4. Transfer the onion mixture to a large bowl; set aside the hot skillet.
  5. Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
  6. Fold in the tortillas, steak and beans until thoroughly coated, then spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about three minutes. Sprinkle the cheese all over the top and bake in the oven until the cheese is melted and bubbling, about five minutes.
  7. Let cool slightly, then top the enchiladas with sour cream, and garnish with avocado jalapeños, and cilantro

Enchiladas sauce:

  1. Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about one minute. Add the vegetable broth, tomato, chipotle chiles, hot chili powder, cumin and salt and pepper,
  2. Bring to a boil then reduce the heat to low and simmer, uncovered for seven to ten minutes. Season to taste and set aside until ready to use.

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