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 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.
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