Those Enchiladassss

Forgive me blog friends, for I have committed not one but TWO blogging sins. 

1) I promised this post yesterday and then bam ... life. 

2) For your post photo, I am including a screenshot (above) of a video from my Snapchat feed. Super fancy, eh?

Well, here's the scoop. I made this Sunday night dish and we demolished more than half of it, and only after posting the video were people saying "recipe please!!! recipe please!!!" and by then it was impossible to snag a decent photo of the dish or the scrappy looking leftovers.

But the enchiladas were amazing, and it would frankly be just mean to keep the recipe from y'all. So here goes!

O M G Enchiladas

makes 6

6 flour tortillas

3 cups pulled rotisserie chicken (our grocery store has the chickens $4.99 on Sundays)

1 can Canellini white beans, rinsed and drained

1/2 large white onion, sliced thin

1/2 cup sour cream

Small can of green chiles

Green enchilada sauce

White shredded cheese (I used a mozzarella/provolone combo)

Instructions:

Preheat oven to 350 degrees. 

Begin by sauteeing the onion (use most, reserving some aside for the topping) in some olive oil over medium heat. Once softened, add in the drained white beans, can of green chiles, rotisserie chicken, and sour cream. Stir around until everything is warm, mixed, and creamy. Add in some of the white shredded cheese and stir some more. Remove from heat. 

Coat an 11x13 glass pan with cooking spray and divide the creamy chicken and bean mixture into 6 tortillas. Roll them up and lay in the pan, topping with extra sliced onions and then pouring the large can of green enchilada sauce over top. 

Bake for 10 minutes, then add lots of shredded white cheese on top, and bake for 10 minutes more. If desired, broil for a few minutes at the end to get the cheese golden brown and super bubbly. 

We served with Mexican rice and it was delicious! Like, really really realllllly delicious.