Ingredients
- 2 cups shredded rotisserie chicken
- 1 can (10 oz) enchilada sauce
- 8 small tortillas (corn or flour, whichever you prefer)
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1 cup black beans, drained and rinsed (optional)
- 1 small onion, chopped
- 1 tablespoon olive oil
- Sour cream, for serving (optional)
- Fresh cilantro, for garnish (optional)
Equipment Needed
- A large skillet
- A baking dish (9×13 inches works great)
- A mixing spoon or spatula
- Measuring cups and spoons
- Aluminum foil (for covering the dish)
Step-by-Step Instructions
First, I heat a tablespoon of olive oil in my skillet over medium heat and add the chopped onion. I cook the onions until they’re nice and soft, usually about 5 minutes, and the smell fills my kitchen with such a lovely aroma. Then, I toss in the shredded chicken and black beans, mixing everything until it’s heated through. Finally, I pour in about half of the enchilada sauce, stirring it all together to ensure every bit of chicken is coated. After that, it’s time to assemble! (See the next page below to continue steps…)