healthbyhayl

Yield: 4-6 servings

Ingredients:

2 Tbsp olive oil

2-3 cups rotisserie chicken, shredded

1/2 cup salsa

1 packet taco seasoning (or 1/2 tsp each: garlic powder, onion powder, paprika, chili powder, cumin)

6-8 tortillas or taco shells

Taco toppings: shredded lettuce, tomatoes, shredded cheese, sour cream, etc.

Directions:

1. Heat a skillet over medium low heat and add olive oil.
2. Add in chicken, salsa, ½ the packet of seasoning and 2-3 Tbsp of water.
3. Cook on medium-low heat for 8-10 minutes, stirring occasionally.
4. Once chicken is heated through and water has evaporated, build the tacos.

Yield: 6-8 servings

Ingredients: 

2 Tbsp olive oil

2 bell peppers, diced

1 onion, diced

2 cups rotisserie chicken, shredded

1 can black beans, drained and rinsed 

4 oz (half brick) cream cheese 

1 jar salsa 

1 cup cheddar cheese, shredded

1 bottle enchilada sauce (optional) 

6 tortillas

Directions: 

1. Preheat oven to 375 degrees. 
2. In a small saute pan, heat olive oil over medium heat. Add in bell peppers and onions and cook for 5-7 minutes or until tender. Cool completely. 
3. In a large bowl, mix together the chicken, black beans, cream cheese, ½ the jar of salsa and ½ cup cheese. Add in the cooled vegetable mixture and mix until combined. 
4. Fill each tortilla with ⅓ -½ cup of filling and roll tightly. Place each enchilada close to one and other in a baking dish. 
5. Top with ⅓-½ cup enchilada sauce or additional salsa and remaining ½ cup cheese. Bake for 20-25 minutes or until cheese has melted and enchiladas are bubbly.