If you’re like me you are so over the turkey, dressing, and sweet potato casserole. I’ve been trying to diet since my metabolism has apparently plummeted into negative numbers since I turned 40 in August but I decided to take a break from all that foolishness last week. One of my more pathetic moments was when I talked Miss C into letting me buy her Little Debbie oatmeal cream pie cakes and I may or may not have washed one of those bad boys down with wine Saturday night. So today? I am back on the wagon and eating low-fat cottage cheese again. SOB.
Last week I was craving Mexican food and not Taco Bell or one of four Mexican restaurants located within a 5-mile radius of my house. I found this easy recipe for chicken enchiladas. It’s great for a work and school night.
A few observations. This was very easy to prepare although I need a better knife for chopping cilantro. I bought a full price rotisserie chicken at Publix and cringed because I’m cheap like that, however this is a minimal prep time dinner and it was worth it. The next time I make this, however, I’m waiting for a sale on rotisserie chicken. Despite me begrudgingly paying full price for the chicken, we had enough servings for two dinners and I also had leftovers for lunch so it was still a great deal per serving. If you don’t like fresh cilantro (and what the hell is wrong with you…I kid!) you could leave it out. Ditto for the fresh olives. The hubby made fresh guacamole so we had tortilla chips on the side. And you can never go wrong with tortilla chips as a side.
Rotisserie Chicken Enchiladas
10 to 12 sprigs fresh cilantro (rinsed)
1 small tomato (rinsed)...I did not add this, but you could use pico de gallo for a fresh twist.
1 chilled deli rotisserie chicken
3/4 cup refried beans
2 (10-ounce) cans enchilada sauce
6 (10-inch) flour tortillas
1 (2.25-ounce) can sliced black olives with jalapeño (drained)
1 1/2 cups Mexican-blend cheese
1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
2. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). Stir in beans and 1 can of the enchilada sauce.
3. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish. Pour remaining can of enchilada sauce over enchiladas.
4. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. Serve.
For more tonguegasmic goodness, visit my fine Texas friend Rachel at A Southern Fairytale.
Disclosure: Amazon affiliate links used.