Chicken and Pinto Bean Enchiladas

Rotisserie chicken to the rescue! Let's be honest. You don't always have to to baste and roast a whole chicken or even shove a few skinless breasts in the oven. When you want full flavor and no effort... rotisserie comes through. I'm highly suspicious of the amount of butter they bath the buggers in, but if you don't eat the skin they can't be too unhealthy. (Although I admit to sneaking bites with the crunchy skin still on. It's tastes terrific.) You bring home a recently roasted warm rotisserie chicken and all you have to do is discard the skin and bones (the meat usually falls right off) and it's ready for whatever use you want to put it to.

You could make enchiladas. How about these ones? Chicken and pinto beans (and cheese of course) are wrapped in whole grain tortillas and smothered in a creamy tomato-based sauce. More cheese on top and your meal is done. I like to assemble them ahead of time and keep the pan in the fridge until I come home hungry. Pop it in the oven and dinner is done. The pico de gallo can also be made ahead of time and will keep for a day or two.

INGREDIENTS
2 cups shredded rotisserie chicken
1 15 oz. can pinto beans, drained and rinsed
2 cups Monteray Jack, Pepper Jack, or Cheddar Cheese, shredded
1 medium onion, chopped
1 Tbsp. extra virgin olive oil
2 15 oz. cans tomato sauce
1 14.5 oz. can low-sodium chicken broth
6 Tbsp. sour cream
dash of cayenne pepper
salt and pepper, to taste
6-12 corn or whole wheat flour tortillas (depends on the size)
cilantro, for garnish
pico de gallo, for garnish

DIRECTIONS
1. Preheat oven to 375 F. In a medium bowl mix together chicken, beans, and 1 cup of cheese. Set aside.

2. Preheat oil in a large skillet over medium heat. Add onions and saute until soft and golden. Add tomato sauce and simmer until thick, about 15 minutes (reduce heat if it is sputtering violently). Add chicken broth and bring to a simmer. Remove from the heat and whisk in the sour cream. Season to taste with cayenne, salt, and pepper. Pour about 1/3 of the sauce over the chicken mixture and stir to combine.

3. Lightly grease a 9x13 baking dish with cooking spray. Warm tortillas by microwaving them for a minute. Divide the filling between the tortillas, roll them up, and place them side by side in the baking dish. Pour the remaining sauce over the enchiladas. Top with the remaining 1 cup of cheese.

4. Bake for 20-30 minutes, until the cheese is bubbling and a brown crust is forming on top. Remove from the oven and serve topped with cilantro and pico de gallo.

Serves 6.

(Adapted from All Recipes)