This dish is heavily reliant on staples in your pantry and fridge. The enchiladas are corn tortillas filled with shredded rotisserie chicken, some jarred salsa verde, chopped onion, and cheese. The cheese I used here was what we had, feta. A melting cheese would have been a better choice but we are working on clearing space in the fridge for Thanksgiving and the feta needed to be used. We warmed the tortillas in the microwave to make them more pliable.
The rolled tortillas were nestled next to each other tightly in a 9×13 dish. The salsa verde covered the bottom of the dish and top of the tortillas. I also sprinkled any remaining cheese on top. It baked at 350F for 1/2 hour.
The spicy beans are simply a can of rinsed and drained black beans and a can of Original Rotel heated together stovetop with a dash of cumin and chipotle powder.