Ingredients
3 cups of grilled (or rotisserie) chicken, chopped
1 onion, chopped
1 Tbsp olive oil
1 Tbsp flour
1 jar fire roasted red enchilada sauce
1 can cream of chicken soup
1 chicken bouillon cube
12 corn tortillas (6 inch)
2 cups cheese – mix of cheddar and Monterey jack is my favorite
Directions
Heat olive oil in a large pot over medium high heat.
Whisk in flour and cook for a minute until starting to brown.
Stir in enchilada sauce, soup, 1 cup water, and bouillon cube.
Allow sauce to simmer for 15 minutes while chopping chicken and onion.
To assemble: Spray a 9 x 12 or similar size casserole dish with cooking spray.
Cover bottom of the casserole with a thin layer of sauce.
Dip a tortilla in sauce covering both sides, put it on a plate to add chicken, onion, and cheese.
Roll up and put in casserole dish seam side down.
Repeat with remaining tortillas.
Pour any leftover sauce over the finished enchiladas, top with cheese.
The enchiladas can be covered and refrigerated up to 24 hours before baking, or baked immediately in a 350-degree oven for 40 minutes until heated through.
The Secret of the Black Beans
Don’t wash the enchilada saucepot! Instead, add to the pot two cans of drained black beans, ½ red pepper chopped, ½ onion chopped, 1 cup water, 1 bouillon cube, 1 Tbsp chili powder, 1 tsp cumin, a bay leaf and if you desire – about 2 Tbsp rum.
Stir this all up and put on really low heat partially covered. An hour is about right.
Serve immediately or refrigerate and reheat. Yum!