Anyone else a huge fan of Mexican and TexMex food? Here in Texas, we have the greatest selection of Mexican restaurants and they’re usually my number one choice! All of that guacamole, salsa, tacos, quesadillas, enchiladas… Mmm! I’ve gotten so much better about recreating these dishes at home and this easy roasted red pepper chicken enchiladas recipe is one of our favorite meals!
Besides being so yummy, this is seriously so incredibly easy. It takes me less than 10 minutes to throw it together and pop it in the oven. I love using this recipe to finish up leftover rotisserie chicken!
Using roasted red pepper and tomato soup as the enchilada sauce helps to add some yummy nutrition back into the recipe. This one is my favorite! Mommas, we’re so sneaky. 😉 We prefer black beans in most of our Mexican recipes because of the better nutrition benefits but you can swap these out for whatever beans you prefer (pinto, refried, etc.).
To get these ready and in the oven fast, I set up a little assembly station on our kitchen counter. Lay down a tortilla, top with shredded chicken, black beans, and cheese, roll it up, and line them up in the dish. Pouring the roasted red pepper and tomato soup on top and then sprinkling on shredded cheese just takes an extra few seconds and it’s ready to pop in the oven!
To get our little ones to eat the same meal with us, we cut an enchilada into small bite-size pieces. They stay together really well so it doesn’t end up being too much of a giant mess! Ain’t nobody got time to make 2 separate meals, right?
- 2 cups rotisserie chicken, shredded
- 1.5 cups shredded colby jack cheese (cheddar is great too!)
- 1 cup black beans
- 8 oz roasted red pepper and tomato soup
- 6 tortillas
- Cilantro (optional)
- Preheat oven to 350.
- Cover bottom of 8x10 casserole dish with thin layer of soup.
- Top each tortilla with chicken, beans, and shredded cheese and roll. Place, opening side down, into baking dish. Continue with each tortilla and fit snugly into the dish.
- Pour remaining RRP&T soup over top the enchiladas. Top with remaining ½ cup of shredded cheese. Sprinkle with chopped cilantro if you'd like.
- Cover with foil and bake at 350 for 10 minutes. Remove cover and cook an additional 5 minutes.