Chicken Enchilada (Almost) Perfection

So, I've been messing around with enchilada recipes to find the one that just begs to be made over and over again. I've used various types of sauce, beans, meat, veggies and they have all been pretty good. Well, this last go-around I think I found it-minus one or two details that may just put it over the top.

Two things I did that I thought really made this good were:

• use leftover rotisserie chicken from The Fresh Market (or any leftover rotisserie chicken)

• canned GREEN enchilada sauce (I usually use red)

Two things I would try to make this even better:

• use Chihuahua cheese (Mexican cheese that you can sometimes find in a regular store)
• use fresh tortillas-difficult to find around here

Ingredients:

• 1/2 rotisserie chicken, picked off bone & roughly chopped
• 1 can pinto beans, drained & rinsed
  
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1/2 green pepper
• 1/2 can petite diced tomatoes, drained
• 1/2 tsp ground chipotle powder
• 1 tsp chili powder
• 1/2 tsp cumin powder
• salt & pepper
  
• sharp cheddar cheese
• 1 can medium green enchilada sauce
• 6 whole grain tortillas

Heat oven to 350 degrees F and spray a 9x13 baking dish lightly with cooking spray.

In a large heavy bottomed skillet, heat about a Tbsp of olive oil on medium-high heat. Add onion, garlic, green pepper and chicken. Saute until the onions and pepper are soft. Add beans and seasonings. Cook for another 5 minutes.

Spoon the filling into each tortilla and sprinkle with cheese. Roll them up and place them seam-side down in the baking dish. Add the can of enchilada sauce over the top of the rolled up tortillas. Sprinkle the top with more cheese. Cover dish with foil and bake for 30 minutes-removing the foil for the last 10 minutes to brown up the cheese a bit.

I like to top mine with Chipotle Tabasco! Yum!

Enjoy!

Emmy