Cheesy chicken enchiladas

1
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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
1 Hr

Ingredients

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  • 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

How to Make Cheesy chicken enchiladas

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.

Printable Recipe Card

About Cheesy chicken enchiladas

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




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