I had some filling left-over from the pumpkin enchiladas the other night. The filling was great, it was just the topping that needed help. I bought a can of Hatch green enchilada sauce, poured 1/3 of it in the bottom of the baking dish, and topped the fried and stuffed corn tortillas with the remaining can of sauce. Much, much better.
1/2 rotisserie chicken
6 scallions, sliced thin
1 can black beans
salt and fresh ground black pepper
1 1/2 cup grated sharp white cheddar (I used yellow
1. Preheat oven to 425 degrees. Combine 1st 3 ingredients.
Season with salt and pepper and set aside.
2. Pour 1 cup of green enchilada sauce in the bottom of an
8" square baking dish.
3. You can fry tortillas in a little oil so they are
soft and pliable. Mound chicken mixture on 1/2 of each tortilla. Roll tortilla
tight and place in baking dish seem side down.
4. Pour remaining sauce on top
and sprinkle with cheese. Bake 25-30 minutes. Let rest 5 minutes before serving.