We really like enchiladas! For anyone they are QUICK and GOOD. I love pretty much all mexican food, but enchiladas are like all the great things about tacos with a warm and baked saucy-ness that makes them kind of one of the more cozy mexican option. Cooler months are coming! I am READY. As for sauce, I have made my own in the past. But for convenience, there’s a brand I’ve found and really liked called “frontega” that is in all my normal grocery stores.
They have a green and red version. We are fans of both and normally switch between them.
Quick Chicken Enchiladas
Serves eight enchiladas
2 chicken breasts, cooked and shredded (I use a rotisserie chicken)
15 ounces black beans
15 ounces corn
3 cups mexican cheese, divided
1 tablespoons taco seasoning
8 tortillas
1 cup enchilada sauce (homemade or store-bought)
Cilantro
6 green onions, sliced
Preheat oven to 375 degrees.
Stir together chicken, black beans, corn, 2 cups of cheese, and taco seasoning.
Fill tortillas with mixture and roll, folding in the ends of tortilla.
Place enchiladas in a 9×13 baking dish. Top with enchilada sauce and remaining cheese.
Bake for 35 minutes.
Top with cilantro and green onion.
- 2 chicken breasts, cooked and shredded (I use a rotisserie chicken)
- 15 ounces black beans
- 15 ounces corn
- 3 cups mexican cheese, divided
- 1 tablespoons taco seasoning
- 8 tortillas
- 1 cup enchilada sauce (homemade or store-bought)
- Cilantro
- 6 green onions, sliced
- Preheat oven to 375 degrees.
- Stir together chicken, black beans, corn, 2 cups of cheese, and taco seasoning.
- Fill tortillas with mixture and roll, folding in the ends of tortilla.
- Place enchiladas in a 9x13 baking dish. Top with enchilada sauce and remaining cheese.
- Bake for 35 minutes.
- Top with cilantro and green onion.
