1 rotisserie chicken - shredded

12-14 small flour tortillas

1 can black beans- drained & rinsed

1 bag Mexican shredded cheese

2 tomatoes- diced

¼ cup freshly chopped chives

*sour cream to garnish


⅓ cup sour cream

3 tbsp mayonnaise

1 tbsp lime juice

½ tsp salt


Preheat oven to 350 degrees

Place shredded chicken in a large bowl

In a small bowl combine crema ingredients & whisk together

Transfer crema to chicken bowl & toss to coat chicken

Assemble your tacos by placing your tortillas in a 10" cast iron skillet

Fill with chicken, then beans & top with cheese

Bake in preheated oven for 10-15 minutes

While baking- combine tomatoes & chives- stir together

Remove tacos & sprinkle with more cheese

Top with sour cream & tomato/chive mixture

Recipe and Image from Kleinworth & Co.



1 rotisserie chicken - shredded

4 cups salsa verde 

2 cup cooked white beans 

1 cup corn kernels or corn from one ear of corn cut off

4 oz can chopped green chiles

3 cups Pepper Jack cheese shredded, separated

8 wheat or corn tortillas medium size

1 cup Monterey Jack shredded

Fresh cilantro chopped


Preheat the oven to 350˚F.

Place shredded chicken in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.

Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).

In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.

Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. Bake for 30 minutes.

Remove and let cool slightly before serving.

Recipe and Image from Kevin is Cooking



1 rotisserie chicken - shredded

1 tablespoon olive oil

1 cup diced bell pepper

1 cup diced yellow onion

2 jalapeños, seeded and minced

3 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

32 ounces low-sodium chicken stock

1/3 cup minced cilantro

2 limes, juiced (½ cup)

4 fresh Hass avocados, halved, pitted, peeled and cubed


In a large soup pot, add olive oil over medium-high heat. Once the oil is hot, add bell peppers, onion and jalapeño. Cook until the onion is translucent and the vegetables are starting to soften.

Add garlic, chili powder, smoked paprika and cumin. Stir to combine and cook for another 30 seconds just until the garlic is fragrant.

Add chicken stock and shredded chicken. Bring to a boil and then lower the heat and simmer for 15 minutes to help combine the flavors.

Right before serving, add the cilantro and lime juice and stir to combine.

To serve, add cubed avocado to a bowl and spoon the soup over top.

Serving suggestion: Top with additional chopped cilantro, lime slices and tortilla chips if desired.

Recipe and Image from Nutmeg Nanny



1 rotisserie chicken - shredded (I like to use closer to 2 for this recipe)

12 of your favorite soft tortillas

1 packet of your favorite taco seasoning

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained and rinsed

5 ounces baby spinach

1 cup fresh cilantro

1 cup salsa

2 cups Mexican Blend Cheese

FOR GARNISH: plain greek yogurt or low fat sour cream, more cilantro, and jalapenos (fresh or canned)


Preheat oven to 425F

Spray a casserole dish with nonstick spray.

In a medium sized bowl, combine the taco seasoning with the chicken. Set aside.

In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.

Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.

Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.

On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.

Cover with foil and bake for 30 minutes until the cheese is bubbly.

Remove foil and cook for another 10-15 minutes until the top is browned to your liking.

Serve warm topped with jalapenos, greek yogurt (or low fat sour cream) and more cilantro.

Recipe Inspired By and Image From The Cookie Rookie