I’ve been making these delicious and quick chicken enchiladas for as long as I can remember and they are always such a huge hit. If your looking to feed a hungry crowd and short on time… well this is what you might want to make.
I love how versatile this recipe is, I’ve made it with shredded chicken several times and quite often with ground beef. Feel free to leave the meat out if that’s not really your thing as these are also stuffed with the black beans and corn.
Often times when I make this, I’ll double the recipe to make sure we have plenty for a few days.
I start out by cooking the ground meat until completely cooked through. Drain any excess liquid from the meat. Add the green chiles, taco seasoning packet, enchilada sauce and water.
I lay out all of the tortillas on a baking sheet got faster prep. Spoon the meat, beans and corn onto each tortilla. Sprinkle with cheese. Roll it up and place into a 9×13 baking dish.
Bake for about 15 minutes or until cheese is melted and enchilada sauce is bubbly. Serve immediately and Enjoy!
This recipe is so quick, simple and surely a crowd pleaser. Be sure to get your assortment of toppings such as tomatoes, green onions, jalapeños, green onions and don’t forget about the avocado.
Chicken Enchiladas
Ingredients
- 1 lb Ground Chicken or Shredded Chicken
- 1 4.5 oz Can Green Chiles
- 1 Packet taco seasoning
- 8 Fajita Style Tortillas
- 1 10 oz Can Enchilada sauce
- 1/4 cup water
Enchiladas Filling
- 1/2 cup Canned Corn
- 1 can Black Beans
- 1 cup Mexican Blend Cheese
- 1 10 oz Can Enchilada Sauce
Instructions
- 1. Preheat oven to 375 degrees. Set aside a 9×13 baking dish. 2. Season the chicken with salt and pepper. In a medium size pan, cook the chicken until completely done. Add the green chiles, and the taco seasoning pack the enchilada sauce and water, mix together. 3. The Assembly: Fill a tortilla with two or three spoonful’s of the meat mixture. Then add a spoonful of corn and beans on top of the meat, sprinkle with cheese. Take one side of the tortilla and fold it over the filling, then roll until the tortilla is closed. Repeat this step until all tortillas are filled. 4.Once all the rolled tortillas are in the baking dish. Pour enchilada sauce over all of the enchiladas, sprinkle with cheese. Bake for 15 minutes or until cheese is completely melted and enchilada sauce is bubbly. Remove from oven and enjoy immediately. *** These are so versatile and go great with toppings such as avocado, sour cream, jalapenos, shredded lettuce, or salsa. The possibility of toppings are endless.****
Be sure to let me know if you made this and tag me on IG.