Super yummy, easy chicken enchiladas.
Do you need Sunday inspiration to start off your week. This dish doubles as a leftovers and gives you an excuse to cook a double batch of chicken to start your week.
My version is chicken, black bean, corn, peppers, onions, and green enchilada sauce. But you can make it any way you want with ingredients you have on hand. You could use shredded pork, or ground beef with red enchilada sauce.
This is kind of one of those non-recipe recipes. You can use ingredients you have on hand. I almost always keep a can of enchilada sauce, beans, corn, in my pantry and corn tortillas, bag of shredded Mexican cheese, and bag of frozen chicken in the freezer. It’s that easy. You can keep it as part of a rotating list of emergency meals.
A couple notes:
I like to use a long rectangular baking dish, about a 9X12. I love this one on Amazon. Then it’s easy to slightly overlap the tortillas 2 across. I also do not add cheese to my mixture. We just don’t need it and I feel like topping the casserole with cheese is more than enough cheese. For the chicken, you can cook some in instant pot, buy rotisserie, or use some you might have on hand. Keep it easy for yourself!
If you like the simplicity of this recipe, check out my Tomato Shrimp Scampi. It can easily be modified to be a pantry meal with frozen shrimp, canned diced tomatoes, and dried garlic and basil.
- 1 onion, diced
- 1 red pepper, diced
- 1 can black beans, drained, rinsed
- 2 lbs chicken breast, shredded, or cubed
- 1 28 oz can green enchilada sauce
- 15 corn tortillas
- 2 cups mexican cheese
1. In a sauté pan heat over medium, add oil and onions. Cook onion until it has become translucent, then add the chopped peppers. Cook for about 5 minutes. When cooked take off heat.
2. Reserve about 2/3 cup Enchilada sauce in a separate bowl. In a large bowl mix Enchilada sauce, shredded chicken, corn, black beans, onions, peppers, salt and pepper. Mix well. It should be soupy. The extra sauce keep the layers moist.
3. Start layering the casserole. Start with about 1/3 cup of the reserved Enchilada sauce over the bottom of a baking dish, about a 9X12. Layer about 6-8 tortillas across the bottom, Spread about 1/3 of Enchilada mixture across tortillas. Continue layering, about 2-3 more layers finishing with tortillas on the top. Spread other 1/3 Enchilada sauce on last layer.
4. Cover with foil and bake for 20-25 minutes until bubbly. Remove foil and top with cheese and cook until melted.
5. Cool a bit, then slice and enjoy!
I love serving this with a big green salad, or lime slaw salad and refried beans. Sour cream, cilantro, and jalepeno are perfect additions as well.
I like to use a long rectangular baking dish, about a 9X12. Then its easy to slightly overlap the tortillas 2 across. I also do not add cheese to my mixture. We just don’t need it and I feel like topping the casserole with cheese is more than enough cheese. For the chicken, you can cook some in instant pot, buy rotisserie, or use some you might have on hand. Keep it easy for yourself!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 857mgCarbohydrates: 30gFiber: 7gSugar: 4gProtein: 39g
Eat Well, Cook Well, Live Well