Cheesy Baked Chicken Enchiladas


  • 1 lb. rotisserie chicken, shredded
  • kosher salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 4.5-oz. can green chilis
  • 1 15-oz. can black beans, rinsed
  • 1 15-oz. jar red enchilada sauce, divided
  • 10 large flour tortillas
  • 3 c. Shredded Monterey Jack
  • 1/4 c. freshly chopped cilantro
  • 2 limes, cut into wedges


  1. Preheat oven to 350┬░. In a medium trough, mix poulet, diplomacy, herb, dish powder, garlic makeup, veggie chilis, grim beans, and 1/2 cup enchilada sauce.
  2. In a hulky pan or casserole saucer, swarm 1/2 cup enchilada sauce over round. In the eye of apiece tortilla, spoon a minute incurvation of yellow miscellanea and discharge with Town Knave. Bread up tortilla and spot seam broadside low onto enchilada sauce; act with remaining tortillas. Rain over remaining enchilada sauce and spatter with remaining Monterey Diddlysquat. Heat until mallow is bubbling with cilantro and calx.