You’ll love these enchiladas. They are easy to assemble, a crowd pleaser, and make great leftovers? Don’t get Hung up on trying to make them look perfect. All the imperfections (even cracked and ripped tortillas) become unnoticeable once you bake these and top them with the delicious green chile sauce. Despite the green chiles, this recipe is mild. Of course, it can be adjusted to be as spicy as you like.

Ingredients For the Sauce:

2 4 oz cans mild green chiles, drained & rinsed
2 cups chicken stock
½ medium onion finely chopped
2 garlic cloves, minced
2 T flour (gluten free works too)
2 T olive oil 
¼ t cumin
¼ t black pepper
¼ t oregano
½ t salt (or more to taste)
Optional: adding some finely diced jalapeno (a little to a whole pepper) will kick your sauce up a notch. Careful not to touch the seeds, they’ll burn your fingers!

Ingredients For the Filling and Cheese Topping:

1 Barth’s Whole Rotisserie Chicken
½ medium yellow onion, diced
4 oz mild green chiles, drained & rinsed
1 can of black beans (15oz), drained & rinsed
2 packages 6” soft corn tortillas
½ lb cheddar cheese, shredded
¾ lb monterey jack cheese, shredded
2 T olive oil

For the Garnish:

Sour Cream
Chopped Scallions
Shredded Lettuce



Make the Sauce:

In a one quart sauce pan, heat oil over medium heat.
Add onion and garlic; cook for about 5 minutes, stirring occasionally until onion is soft.
Sprinkle flour over mixture and stir until mixture is well blended.
Stir in cumin, salt, pepper, and oregano. Stir in green chiles and optional jalapeno.
Slowly add broth, stirring constantly to create a smooth mixture. When all broth has been added, bring mixture to a boil. Reduce to a simmer and let mixture cook, stirring occasionally, until thickened, about 20 minutes.

Prepare the Filling:

Saute finely diced onion in olive oil until soft.
Shred the rotisserie chicken and add to a large mixing bowl. 
Add onions, black beans, and green chiles to the bowl and combine with chicken.

Prepare the Enchiladas:

Preheat the oven to 350^o. Lightly grease two 9” x 13” baking pans.
Assemble the enchiladas as follows: Spread a tablespoon of Green chile sauce along the center of the enchilada. Spread a couple tablespoons of chicken mixture over the sauce. Sprinkle cheese on top of mixture and gently roll the enchilada. Place in the baking dish, seam side down. Repeat with remaining tortillas. (About 8 will fit in each baking dish). Set aside ½ of the remaining green chile sauce. Top enchiladas with the remaining sauce and sprinkle the remaining cheese on top of the sauce. Bake for 25 minutes. Garnish with sour cream. Scallions, lettuce, and extra sauce if desired. Serve with a side of rice.