Rotisserie Chicken Enchiladas with Guacamole-Salsa Salad, by Beverly Hicks Burch

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Rotisserie Chicken Enchiladas

By Beverly Hicks Burch

I might have mentioned Tall & Handsome and I are on a continuous quest for great rotisserie chicken recipes. You can pick one up at just about any market or grocery store now days and if you don’t polish it off once you get it home you’re bound to have some chicken left over. Or, if you’re like us, we buy the chicken, debone it and divide it into halves and freeze it for future recipes and cooking. It really cuts down on prep time. I remember the days when I dreaded cooking the chicken ahead of time…stewing, baking, etc.

We drop into Publix periodically and not too long ago we caught a whiff of something yummy cooking. As we rounded the corner we saw where the luscious smell was coming from…an on-site cook was demonstrating a dish for shoppers.

Needless to say, after a taste T & H said, “We’re making that!” So today’s recipe is Rotisserie Chicken Enchiladas with a side of Guacamole-Salsa Salad. As usual, we made some adaptations we found to our liking…

© 2011 Beverly Hicks Burch All Rights Reserved.

Rotisserie Chicken Enchiladas

Adapted from a Recipe from Publix

2 tablespoons chopped cilantro

1 tomato, seeded and chopped (reserved about 2 tablespoons for the salad)

2 cups chopped rotisserie chicken

¾ cup fat-free refried beans

2 – 10 oz cans red enchilada sauce (you might try green for variety)

6 – 1- in. flour tortillas

1 – 2.25 can sliced black olives

1 ½ cups shredded cheese

1. Preheat oven to 350°. Spray 13 x 9 inch pan with cooking spray.

2. Combine chopped cilantro and chopped tomato.

3. Stir in chopped chicken, beans and one can enchilada sauce. (I used a combination of about 9 oz. sauce and added an ounce of chopped green chiles.)

4. Spoon equal amounts of chicken mixture onto the tortillas. Roll the tortillas and place seam down into the pan.

5. Pour remaining enchilada sauce over the tortillas. Sprinkle with the tomatoes, olives and cheese.

6. Cover with foil and bake about 20 minutes or until hot and bubbly.

Guacamole-Salsa Salad

2 tablespoon chopped cilantro

2 tablespoon seeded chopped tomato

3 medium avocados, chopped

Juice of 1 lime

¾ cup mild salsa (or salsa of your choice)

1 – 8 oz. bag shredded lettuce

1. Place cilantro, tomatoes and chopped avocados in a medium bowl.

2. Pour lime juice over the mixture and toss gently. Gently stir in salsa.

3. Serve over lettuce.

Rotisserie Chicken Enchiladas

A pan full of enchiladas

Rotisserie Chicken Enchiada with Guacamole Salsa Salad

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