Chicken Enchiladas
Melissa McKelvey
Chicken Enchiladas with corn, black beans and sweet onions
ingredients
- 1 package small corn tortillas
- 3 chicken breasts, cooked and chopped
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 sweet onion, diced & cooked until soft
- 2-3 cups shredded Colby Jack cheese
- 3 cans green chile enchilada sauce
directions
- 1
Preheat oven to 375 degrees.
- 2
To make approximately 12 enchiladas, lightly oil a 9 x 13 baking pan. If you’d like to bake more than 12 enchiladas, lightly oil a second slightly smaller pan.
- 3
Pour 1 can of enchilada sauce into bottom of pan and spread evenly.
- 4
Mix another can of enchilada sauce with chicken, corn, black beans, and onions. Stir until well combined.
- 5
Using a skillet, lightly heat a corn tortilla. They’re not very flexible cold or at room temperature. If not heat, they will break during enchilada assembly.
- 6
Spoon approximately 2 tablespoons chicken mixture down middle of tortilla shell. Sprinkle with small amount of shredded cheese. Roll one side of tortilla towards the middle. Roll the other side and then carefully transfer the enchilada to baking pan with the seam side down.
- 7
Repeat steps 5 and 6 until pan is full.
- 8
Evenly pour the third can of enchilada sauce over the enchiladas in the pan. Top with remaining shredded cheese.
- 9
Bake for approximately 30 minutes until sauce is bubbly. Let cool for a few minutes before serving.
Source: Melissa McKelvey
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