Cheesy chicken enchiladas

Michelle Koletar/Mertz

By
@Mertzie

Super easy & delish! I whipped these up yesterday for dinner, & my son & I loved them. Can be modified to your taste.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

1 Hr

Ingredients

2 large
chicken breasts, boneless and skinless
8
flour or corn tortillas (larger size)
1 can(s)
black beans, drained well
1 can(s)
diced tomatoes, with chilis, drained well
2 c
mexican blend shredded cheese (may want more)
1 jar(s)
taco sauce
1 pkg
taco seasoning
1 c
water
salsa, sour cream, shredded lettuce

Directions Step-By-Step

1
Heat oven to 350 degrees. Pour taco sauce in bottom of large baking pan.
2
Shred 2 fully cooked chicken breasts (I cook in crockpot & then shred w/ 2 forks). Or simply shred a rotissiere chicken, if in hurry.
3
Mix 1 pack taco seasoning w/ 1 cup of water & mix into chicken well.
4
Prepare tortillas as package directs. I didn't even heat my first or anything, and they were great.
5
Make sure black beans & tomatoes are vell well drained. Stir & squeeze out excess moisture. Now, make a little assembly line to fill tortillas.
6
Fill each tortilla w/ seasoned chicken, beans & tomatoes, and cheese. Make a pocket & roll up, making sure it is nice & tight. Place in pan and continue filling & rolling.
7
Sprinkle with more cheese. Cover very loosely w/ alumninum foil & bake for 30 mins. Remove foil & bake another 10 mins, or until the cheese is melted to your liking.
8
Top with sour cream, guacamole, salsa, and shredded lettuce. I served w/ yellow rice and some fresh cilantro. You can always add corn to the filling recipe too.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #cheese, #enchiladas