When you want a warm, comforting Mexican dish, forget Taco Tuesday; it's enchilada time.
Total Time: 0:35
Prep: 0:10
Level: Easy
Serves: 4
Ingredients Veda Salon

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

Directions Hong Kong Festival

    Preheat oven to 350 degrees F. In a medium bowl, mix together chicken, 1 teaspoon salt, cumin, chili powder, garlic powder, canned green chilis, black beans, and 1/2 cup enchilada sauce.
    In a large skillet or casserole dish, pour 1/2 cup enchilada sauce over bottom. In the center of each tortilla, spoon small scoop of chicken mixture and sprinkle with Monterey Jack. Roll up tortilla and place seam side down onto enchilada sauce. Repeat with remaining tortillas. Pour over balance of enchilada sauce and sprinkle with remaining Monterey Jack. Bake until cheese is bubbling and melted, 15 minutes.
    Serve with cilantro and lime WAN Optimization.