Rotisserie Chicken Enchiladas with a Simple Enchilada Sauce

thepuretaste.com

Gayla Rickey

2 tablespoons olive oil

1 medium onion, diced

½ medium green bell pepper, diced

1 ½ jalapenos, diced into small cubes

2 garlic cloves, chopped

1 teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon ground black pepper

2 cups shredded rotisserie chicken

1 (15.5 oz.) red kidney beans can, rinsed and drained

2 tablespoons cilantro, chopped

¼ cup enchilada sauce

2 cups shredded Mexican style cheese

7 whole wheat flour tortillas

1 batch of enchilada sauce

subheading: Homemade enchilada sauce:

1 14.5 oz. diced tomatoes can

½ cup vegetable stock or plain water

2 tablespoons olive oil

1 teaspoon apple cider vinegar or lime juice

½ teaspoon kosher salt

½ teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon garlic powder

1 ½ teaspoons smoked paprika

2 teaspoons chili powder (depending on your taste)

subheading: For serving:

Cilantro, red onion, jalapeno

Sour cream

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