These enchiladas aren’t pretty but they are super easy to make and very satisfying. This is made much faster by using a rotisserie chicken and canned enchilada sauce. These enchiladas are probably not very traditional but they hit the spot and come together very quickly. We served with Mexican rice. The leftovers are great and can be frozen together or individually for later consumption.

Ingredients

• 1 rotisserie chicken, bones removed, chunked
• 8-10 flour tortillas
• 1 can low sodium black beans, drained
• 2 cans of mild Enchilada sauce
• 1 jalapeno, diced
• 4-6 oz shredded Mexican cheese
• Cilantro, chopped for garnish

Directions

1. Heat oven to 350 degrees
2. In a large bowl, add chicken, black beans and jalapeno. Add a half a can of enchilada sauce and 1/3 of the shredded cheese. Mix to combine.
3. In a large backing dish (9 x 13) add enough enchilada sauce to coat the bottom. One by one, dip the flour tortillas in the enchilada sauce and cover them in a thin layer of sauce. Add a few tablespoons of the chicken mixture and roll the tortillas fairly tightly and slide to one side of the baking dish. Repeat this process, adding more sauce as needed. Make sure you evenly divide the mixture between all the tortillas. Cover with the remaining enchilada sauce and add the remaining shredded cheese.
4. Bake the enchilada 20-25 minutes until sauce is bubbling and the cheese is melted.