Serves 8

Photo by Anthony Michael Contrino
  • Shredded white meat from 1 rotisserie chicken
  • 15.25 oz. canned whole corn kernels, drained
  • 15.5 oz. can black beans, drained and rinsed
  • 10 oz. can red enchilada sauce
  • 1 tsp. salt
  • 2 small heads bib lettuce, leaves removed and rinsed
  • Queso blanco, crumbled, for serving, optional
  • Lime wedges, for serving
  1. Add the chicken, corn, beans, enchilada sauce and salt to a large bowl, and mix well to combine.
  2. Place a ¼ cup of the chicken mixture into the center of each lettuce leaf.
  3. If using, top with the cheese.
  4. Serve immediately with a squeeze of lime juice.

Bean Swap Options:

  • Kidney Beans
  • Cannellini Beans

Cheese Swap Options:

  • Cotija
  • Shredded Monterey Jack

Kimberley’s Tips:

  • Chicken mixture can be made up to 2 days in advance.