There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce, which has an additional shortcut: a can of enchilada sauce.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons salted butter
- 1 red onion, chopped
- 2 Roma tomatoes, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- One 15-ounce can black beans, drained
- One 15-ounce can red enchilada sauce
- 3 cups shredded rotisserie chicken
- 10 corn tortillas, cut into fourths
- 2 cups grated Cheddar-jack cheese
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced black olives
- 1 avocado, diced
- 2 limes, cut into wedges
Instructions
- Preheat the oven to 450 degrees F.
- Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
- Bake until the cheese has melted, 15 to 18 minutes.
- Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 506 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 88 mg |
| Sodium | 922 mg |
Reviews
This was delicious and customizable. We liked it as is. I will make it again. It was easy as well. ❤️
I have made this as written and also made this with some modifications. My family asks for this regularly.
My husband does not like cilantro, so that is on the side. I have made this with Rotel tomatoes, I’ve added in hatch or Ortega chilis and/or jalapeños. I’ve also substituted ground beef. This is an easy pantry/freezer meal.
My husband does not like cilantro, so that is on the side. I have made this with Rotel tomatoes, I’ve added in hatch or Ortega chilis and/or jalapeños. I’ve also substituted ground beef. This is an easy pantry/freezer meal.
This was not good … canned items never good. I wanted an easy dinner but don’t do it. My husband looked at me and said Really? Don’t do it Ree has a good show but honestly her ingredients are always canned and not health conscious. Yuk Look at most of the recipes …. can this can that … sorry
This was delicious and easy to make! I will definitely save this one!
Excellent so good so easy!
We really liked this, will be making it again!
So easy and yummy!
Yummy! Will definitely make it again.
I followed this recipe pretty closely, ended up having to pull it out of the oven before 10 minutes, but that could be my oven cooking hot at 450. Will change oven temp to 350 next time. My skillet was smaller than I needed, but the only thing I left out was a few of the corn tortilla quarters. My husband,
Son and I all enjoyed it as it was. Our preference will be to add some green chilies or rotel next time. Definitely a recipe to keep and is flexible to change up to fit other preferences.
Son and I all enjoyed it as it was. Our preference will be to add some green chilies or rotel next time. Definitely a recipe to keep and is flexible to change up to fit other preferences.
Easy and good. Not as much flavor as I had hoped.