What doesn’t kill you makes you stronger is true sometimes but doesn’t necessarily feel like the case when you’re busy, hungry, and tired from a long day. You want something simple and delicious, right? Easy Chicken Enchiladas hears you and is ready to make all your dinnertime worries wither away. All that’s required of you before enjoying this delicious dish is cooking up some tender onions, spicy green chiles, juicy shredded chicken, creamy black beans, and juicy corn kernels in a sea of tangy enchilada sauce in a single skillet. Then, you stuff it in some warm, soft tortillas, pack it in a casserole dish loaded with your favorite Mexican cheese blend, and bake until it’s nice and cheesy. Voila! Easy peasy. No tears here, just satisfaction and relaxation, thanks to Easy Chicken Enchiladas!
Ingredients
- 2 cups homemade enchilada sauce or 1 (15-ounce) can of enchilada sauce, divided
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 (4-ounce) can of diced green chiles
- 4 cups chicken, cooked and shredded
- 1 (15-ounce) can of black beans
- 1 cup corn kernels
- 10 (6-8-inch) tortillas
- 3 cups Mexican blend cheese, shredded and divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In the bottom of a 9×13-inch casserole dish, spread 1/2 cup of the homemade enchilada sauce or 1/3 cup of the canned enchilada sauce. Set aside.
Step 3 –In a large skillet over medium heat, heat the olive oil.
Step 4 –Add the onion to the heated oil and cook until softened, about 4-5 minutes.
Step 5 –Carefully transfer the skillet from the heat.
Step 6 –Stir the green chiles, chicken, black beans, corn, and 1 cup of the enchilada sauce into the cooked onions.
Step 7 –Warm the tortillas by frying them in a skillet with oil, warming them in the oven, or warming them in the microwave, whatever you prefer.
Step 8 –Fill each of the warmed tortillas with 2 heaping tablespoons of the chicken mixture and 2 heaping tablespoons of the cheese blend.
Step 9 –Roll up the filled tortillas and arrange them seam-down in the prepared casserole dish. Ensure the enchiladas are snug and close together in the dish.
Step 10 –Top the enchiladas with the remaining sauce and sprinkle them with the remaining cheese.
Step 11 –Bake until heated through and the cheese has melted, for about 20 minutes.
Step 12 –Serve.
