1 (15-ounce) can Pinto beans, drained and rinsed
1 (4-ounce) can Green chilies
1/2 bunch Scallions, chopped, plus additional sliced to garnish
2 cups Shredded Mexican cheese blend, divided
1 (10-ounce) jar Red enchilada sauce, divided
8 (6-inch) Corn tortillas, warmed
Pico de gallo, to garnish
Cilantro, to garnish
Sour cream, to garnish
Kosher salt and freshly ground black pepper, to taste
Cooking spray, for greasing
In a large bowl, combine the chicken, beans, green chilies, scallions and half of the cheese. Season with salt and pepper.
Grease an 11x7-inch baking dish with cooking spray. Pour ½ cup of the enchilada sauce in the bottom of the baking dish.
Scoop about ½ cup of chicken mixture into each tortilla and place seam-side down. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the tortillas. Top with the remaining half of the cheese.
Microwave covered with a microwave-safe plate or plastic wrap on high for 6 to 7 minutes, then uncover and microwave for a minute longer to further melt the cheese.
Serve garnished with pico de gallo, cilantro, sour cream and scallions.
With chilies, pinto beans, and rotisserie chicken, your enchiladas are sure to please at your next fiesta. Just pop this dish in the microwave for a quick and easy weeknight dinner for the family.
Prep time: 15 minutes
Cook time: 8 minutes
