Finding a good store bought rotisserie chicken can open up all kinds of possibilities for quick, easy meals. What defines a “good” one though? For me, it is one that doesn’t have a lot of added salt, has good flavor, isn’t dried out, and is reasonably priced. The meat from one such chicken was perfect to use in this easy enchilada dish.
Since making this recipe, I made a roasted chicken using a super quick method (less than an hour for a 4 pound bird, recipe coming next week), so I may not be using store bought rotisserie chickens as much going forward!
Makes 12 enchiladas, each approximately 153 calories, 3.7 grams fat, 16.5 grams carbs, 2.3 grams fiber, 13.4 grams protein, 4 WW Points+ (including tortilla, but none of the optional ingredients)
2 cups rotisserie chicken meat
1 28 oz can of enchilada sauce
1 ½ cups grated or shredded low fat cheese, divided
½ cup non fat Greek yogurt, plain
Juice from 1 lime
12 corn tortillas
½ cup chopped green onions
1 large white onion, sliced
1 TBSP cumin
1 tsp olive oil
For serving (optional):
Slices of avocado
Additional yogurt or low fat sour cream
Heat the olive oil in a pan and add sliced white onion and cumin. Cook over medium until softened and starting to brown. While onion cooks, shred chicken meat (I used about 80 percent white meat and 20 percent dark). Mix the chicken, cooked onions, half of the cheese, yogurt, and lime juice together in a bowl.
Spray each side of tortillas with cooking spray and cook over medium-high heat in a non-stick pan, about 1 minute per side.
Spray casserole dish with cooking spray. Spread about a quarter of a cup of enchilada sauce over the bottom of casserole dish.
Take a tortilla and spread about a teaspoon full of sauce over one side and place about 1 ½-2 TBSP chicken mixture down the center.
Fold sides over middle and place seam side down in casserole dish. Repeat with 11 additional tortillas.
Pour remaining enchilada sauce over and around filled tortillas. Top with remaining cheese and the green onions. I had a bit of chicken mixture left over so I threw that on top of the tortillas before I sprinkled with cheese.
Bake on 350 degrees for 40 minutes or until cheese is melted and sauce is bubbling.
I served these with cilantro rice and slivers of avocado for a filling and flavorful meal. We love Mexican and Asian dishes. What are your favorite home cooked ethnic dishes?