Rotisserie Chicken Enchiladas

About This Recipe

Pulled rotisserie chicken with roasted zucchini, peppers, onion, and corn in high fiber tortillas topped with Mexican cheese and green chile enchilada sauce.

Ingredients

• 1 pound Pulled Rotisserie Chicken
• 2/3 cup 93g Frozen Corn (fire roasted if possible)
• 12 oz Green Chile Enchilada Sauce (divided)
• 5 oz Shredded Mexican Cheese (divided)
• 8 Mission Carb Balance Tortillas
• 2 small Zucchini (diced)
• 2 Poblano or Green Bell Peppers (diced)
• 1 Red Onion (diced)
• 1 Tablespoon Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Black Pepper

Instructions

1. Preheat your oven to 450ºF and line a half sheet pan with parchment paper.
2. Toss the diced veggies in the olive oil and spices. Spread in an even layer on the sheet pan and bake for 25-30 minutes or until the veggies are well roasted and slightly charred around the edges. I like to crack the oven for a few seconds halfway through roasting to release steam and further dry out the veggies. (You can also air fry at 400ºF for 10-15 minutes, shaking halfway through.)
3. While the vegetables are in the oven, mix the pulled rotisserie chicken and corn with 4 oz of enchilada sauce and 2 oz of shredded cheese.
4. Add the roasted vegetables to the chicken mixture and stir everything together. Reduce your oven temperature to 350ºF.
5. Add the mixture to the tortillas and tightly roll before placing in a 13x9 baking dish. Top the rolled tortillas with the remaining 8 oz of enchilada sauce and 3 oz of cheese.
6. Bake for 20-25 minutes until the cheese is melted and slightly browning around the edges.
7. Garnish with nonfat Greek yogurt or sour cream, hot sauce or salsa macha, and freshly sliced scallions or chopped cilantro.