Do not let the back-to-school season wear you down and make you dread dinnertime. If you are looking for a fast dish to make that will be a hit, try this delicious meal Melbourne’s Chef McGuinness makes for his kids and they love it!


Rotisserie chicken enchilada with corn/black bean/ tomato salsa


1 rotisserie chicken (about 3 pounds)

1 28 ounce can green chili enchilada sauce

1 small can hatch chilies, chopped (optional)

4 cups shredded Monterey jack cheese

Corn tortillas


Preheat your oven to 350 degrees.


Skin the chicken and shred the meat into a bowl. Add 1 cup of shredded cheese and moisten the mixture with enchilada sauce (about 1 cup or so).

You can add the hatch chili at this point if you like.

Pour 1 cup of enchilada sauce into the bottom of a 9×13 pan.

Wrap a dozen tortillas in moist paper towels and microwave for 30 seconds. Keep them covered as you work.


Place 2 tablespoons of filling on each tortilla and roll up and then lay side by side in the pan. Generously spoon remaining enchilada sauce over the tortillas and cover with the remaining cheese. Cover the pan in aluminum foil and bake for 15-20 minutes. Remove the foil and bake an additional 5-10 minutes until bubbly and lightly browned.


Serve with the Corn/black bean/ tomato salsa and sour cream.


Corn/black bean/ fire roasted tomato salsa

1 cup frozen corn

1 cup canned seasoned black beans

1 jar fire roasted tomato salsa

Juice of 1-2 limes

2 Tb. chopped cilantro


Mix all and set aside to serve with main dish.