Lunch: Cheesy Baked Chicken Enchiladas

Recipe by Judy Kim When you want a warm, comforting Mexican dish, forget Taco Tuesday; it's enchilada time.

Ingredients

1 lb. shredded rotisserie chicken
kosher salt
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
4 1/2 oz. canned green chilis
15 oz. canned black beans, rinsed
15 oz. red enchilada sauce
10 large flour tortillas
3 c. Shredded Monterey Jack
1/4 c. chopped fresh cilantro
2 limes, cut into wedges

Instructions

Preheat oven to 350 degrees F. In a medium bowl, mix together chicken, 1 teaspoon salt, cumin, chili powder, garlic powder, canned green chilis, black beans, and 1/2 cup enchilada sauce.
In a large skillet or casserole dish, pour 1/2 cup enchilada sauce over bottom. In the center of each tortilla, spoon small scoop of chicken mixture and sprinkle with Monterey Jack. Roll up tortilla and place seam side down onto enchilada sauce. Repeat with remaining tortillas. Pour over balance of enchilada sauce and sprinkle with remaining Monterey Jack. Bake until cheese is bubbling and melted, 15 minutes.
Serve with cilantro and lime.

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