Rotisserie Chicken Avocado Enchiladas

 

Can I see a show of hands of everyone out there feeling the strain of the holiday season? raises both hands

If you're like me, you might be finding yourself with less free time to spend in the kitchen making healthy and delicious meals in December. Knowing I was heading into a crazy week (a busy few days of work and bridesmaid duties Thursday to Saturday) I meal prepped on Sunday to set myself up for the week.

 
 

To make things even easier for myself (because why not?) I bought a rotisserie chicken from Publix to use for this recipe. I felt like I was cheating by not cooking the chicken myself, but it's hard to ignore how much time was saved by purchasing the fully cooked bird.

This recipe made a dish of enchiladas for Andy and I that we ate fresh out of the oven Sunday. Leftovers were consumed Tuesday and Wednesday night, allowing us time to get other errands and responsibilities accomplished without giving in to eating out or ordering pizza.

 
 

And while normal enchiladas call for cans of red or green enchilada sauce from the taco section at the grocery store, this recipe has you making your own easy green sauce that you'll want to put on ev-er-y-thingggg. Exhibit A.

Your turn: 

  1. What's one way you cheat when cooking recipes?
  2. Have you finished all of your Christmas shopping? I'm almost there!
 
 

Rotisserie Chicken Avocado Enchiladas

  • 1 fresh rotisserie chicken from the store, skin removed and chicken shredded
  • 8 large tortillas
  • 1 can black beans, drained and rinsed
  • 1 1/2 cups shredded Mexican cheese
  • 1 avocado
  • 1 jalapeño, seeds removed
  • 1 lime
  • 1 cup salsa verde
  • 1 handful cilantro
  • 1/2 cup plain Greek yogurt
  1. Preheat your over to 350 degrees. 
  2. Add your avocado, jalapeno, lime, salsa verde, cilantro and Greek yogurt into your blender or food processor, blending until a creamy sauce forms.
  3. In a large bowl, combine all of your shredded chicken, black beans, about 1 1/2 cups of the green avocado mixture, and 1/2 cup of the shredded cheese. Mix to combine.
  4. In a greased dish, spoon about 1/4 cup of the avocado mixture over the bottom.
  5. For each tortilla, spoon the chicken mixture into a line down the center. Roll up each tortilla and place in the dish seam down. Repeat for the remaining of the mixture.
  6. Pour the remaining sauce overtop of the tortillas and top with the shredded cheese.
  7. Bake until the cheese is melted and the tortillas browned, about 30 minutes.