Photo by Gwénaël Le Vot
Serves 4–6
Cooking spray
2½ cups enchilada sauce
2 cups shredded rotisserie chicken
1 4.5-ounce can diced green chilies
1 15-ounce can black beans, drained
10 flour tortillas
2 cups shredded Mexican cheeses
Chopped green onions
Heat oven to 350 F. Spray a 13-by-9-inch baking dish with cooking spray. Spread ½ cup of enchilada sauce in bottom of baking dish. In a medium bowl, stir together chicken, ¾ cup of sauce, green chilies and beans.
Place tortillas on work surface. Divide chicken mixture evenly among the tortillas; sprinkle each with cheese. Roll up tortillas; place, seam side down, in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
Bake 25–30 minutes or until enchiladas are hot and cheese is melted. Let stand 5 minutes before serving. Garnish with green onions.