I’ve been making this Enchilada Dip so often that I almost forgot about making actual enchiladas until my son requested them the other day. This recipe takes just a few minutes to put together, especially if you use leftover roast chicken (storebought rotisserie chickens are ideal). Alternatively, you can also follow the instructions in this delicious taco recipe to cook chicken for this dish, then purée the cooking liquid to use as the enchilada sauce.
For an extra time-saving tip, I usually make a double batch since the unbaked enchiladas freeze beautifully.
This dish would be great for a kids' birthday party and I know it's one that's likely to be included in the Super Bowl snacks menu at our house.
Preheat oven to 350F and put a few tablespoons of the sauce in the bottom of a casserole dish (10 x 12 inch is a good size) – just enough to coat the bottom.
Lay tortillas out on a clean work surface. Divide chicken among tortillas along with a spoonful of sauce, a spoonful of black beans and 1 tablespoon of the cheese.
Roll up and place seam side down in the casserole dish. Drizzle remaining sauce over the filled tortillas, then sprinkle remaining cheese over top. At this point you can cover the dish tightly and refrigerate or freeze.
Bake for about 20 minutes in the preheated oven, until cheese is melted and sauce is bubbling. It's best to thaw the enchiladas overnight in the fridge before baking; you'll want to increase the cooking time by 5 – 10 minutes if dish has been thawed or been in refrigerator for more than 2 hours.
Garnish with diced avocado and chopped cilantro; pass lime wedges and sour cream at the table.