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Chicken Enchiladas

April 15, 2018

When I think of enchiladas, I think of a rather time consuming adventure.  This recipe is relatively quick and easy with some cheater bypasses along the way such as buying pre-cooked, shredded chicken.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 8 enchiladas
Taste: Good!


1/2 lb pre-cooked shredded chicken
3/4 cup can black beans, drained and rinsed
3/4 cup can corn, drained
8 oz. fresh salsa
2 tablespoons taco seasoning
1 roasted green chili, diced (skin, stem, seeds removed) for extra heat
1-2 tbs cup water (optional)
8 small corn tortillas
1/2 cup shredded cheddar cheese

1 avocado, diced for topping
Fresh cilantro, sour cream, or Cotija cheese for topping


  1. Preheat the oven to 400 degrees. Spray the bottom of a 2-quart dish with non-stick spray.
  2. Place chicken, black beans, corn, salsa, taco seasoning, green chili in a large sauce pan on medium heat.  Mix together and heat thoroughly.  Add water if necessary depending on watery-ness of salsa to get desired consistency.
  3. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in baking dish.
  4. Continue until all tortillas have been filled, rolled and placed in dish. Pack them in tightly next to each other so that they don’t come apart and cheese isn’t wasted to the dish
  5. Sprinkle evenly with the shredded cheese and bake for about 10-15 minutes, until cheese is melted and bubbly and everything is heated through.
  6. Remove from oven sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

Source: Modified from Pinch of Yum

From → Main Dish

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