QUICK CHICKEN ENCHILADAS

September 13, 2018

We really like enchiladas! A special thing about this recipe is it has kind of become David’s forte. If, for some reason, he is making me dinner maybe for a special occasion, this is one of his go-tos. 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 like a 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 EnchiladasQuick 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.

Quick Chicken EnchiladasQuick Chicken Enchiladas

5.0 from 2 reviews
QUICK CHICKEN ENCHILADAS
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir together chicken, black beans, corn, 2 cups of cheese, and taco seasoning.
  3. Fill tortillas with mixture and roll, folding in the ends of tortilla.
  4. Place enchiladas in a 9x13 baking dish. Top with enchilada sauce and remaining cheese.
  5. Bake for 35 minutes.
  6. Top with cilantro and green onion.

 

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Comments

  • Mary

    I notice in the directions it says Taco seasoning to mix I. I don’t see that listed in the ingredients. Would that be 1 pack of seasoning?

  • Angela Harkness

    If I just want to buy enchilada sauce instead of making it, what size can would you recommend?

  • Ellen

    am I correct to assume that the black beans and corn are canned and drained?

  • Anonymous

    Excellent! We just had this for dinner, and everyone loved it. Served with a simple side salad. Adding this to our rotation. Thank you!!

  • Lauren

    Can these be frozen and baked later?

  • […] Black Bean, Spinach, and Chicken Enchiladas with Fiesta Lime […]

  • Sylvia

    What kind of tortillas did you use?

    • Rachel Schultz

      I usually buy the ones called “enchilada tortillas”

  • I love love this recipe! It been stuff tummies and smiling faces so far from the Pad tai to Chicken fried rice and now this. Bravo! Continue with the great recipes. Makes my life easier!

    • Rachel Schultz

      Wonderful! Thank you Sara.

  • Nikki

    Have you heard of Studio C? It’s like G Rated SNL. You can find them on YouTube. They have some hilarious stuff. My favorite is Gollum’s Rescue. Google Translator seriously makes me laugh, too. Your idea seems right up their alley.

    • Rachel Schultz

      Thanks! I will check them out.

  • Sheila

    The recipe looks delish.

  • Yum! We do a lot with chicken, cheese and tortillas, but we really need to expand our repetoire. This recipe looks delicious!

    • Rachel Schultz

      Thanks! We loved it.

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