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Best Chicken Enchiladas

Submitted by: Sherry Reuter, Egyptian Electric Cooperative Association
Course Main Dish
Cuisine Mexican
Servings 8

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small white onion diced
  • 4 Boneless skinless chicken breasts diced into small pieces
  • salt and pepper
  • 1 4-ounce can diced green chilies
  • 1 15.5-ounce can black bean rinsed and drained
  • 1/2 cup corn
  • 12 large flour tortillas
  • 3 cups shredded Cheddar cheese
  • 2 small cans red enchilada sauce

Instructions

  • Preheat oven to 350 F.
  • Heat oil and add onion and saute for 3 minutes, stirring occasionally.
  • Add diced chicken and green chilies and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally until chicken is cooked through. Remove from heat and set aside.
  • In separate bowl, combine black beans with corn.
  • To assemble enchiladas, on each tortilla, spread 2 tablespoons enchilada sauce over surface of tortilla. Add a large tablespoon of corn/bean mixture in a line down the middle of tortilla. Add 2 tablespoons of chicken mixture, then sprinkle with cheese. Roll up tortilla tightly and place in a greased 9x13-inch baking dish. Repeat process.
  • Spread remaining enchilada sauce over top of tortillas and sprinkle with remaining shredded cheese.
  • Bake uncovered for 20 minutes.

Notes

Nutrition information: 747 calories; 22.2g fat; 1144mg sodium; 63.3g carbohydrates; 75.2g protein.