INGREDIENTS:
- 1 Rotisserie Chicken
- 1 Bunch of Scallions, Chopped
- Siete Grain Free Tortillas
- 1 Can of Organic Red Enchilada Sauce
- 1 Bunch of Cilantro, Chopped
- 1/2 Cup Cheddar Cheese
- 1 Can of Black Beans, Rinsed + Drained
- 1/2 Bag of Frozen White Corn
DIRECTIONS:
- Preheat the oven to 350 degrees
- Shred the chicken
- In a medium saucepan, add the chicken and enchilada sauce. Stir occasionally until well combined and the sauce is bubbling
- Remove from heat
- In a tortilla, add a spoonful of the chicken, black beans, and corn
- Roll up and place in a baking dish. Repeat the process until you're out of chicken
- Pour your remaining enchilada sauce from the pan over the top of the enchiladas
- Sprinkle cheese and scallions
- Bake at 350 for 25 minutes or until the top is brown
- Garnish with cilantro and enjoy!
