I've been looking for a new recipe for chicken enchiladas. I was never a real fan of the old stand-by with cream-of-chicken and green chiles. After trying a few recipes, I finally landed on this one. I love it! It's quick, easy, tasty of course, and just a little spicy. Here's my new go-to recipe for chicken enchiladas:
5 cups chicken, cooked and shredded (about 4 large chicken breasts)
1 (10 oz) can Rotel diced tomatoes with cilantro and lime
1 (10 oz) can enchilada sauce
1 c. salsa
2 tsp. taco seasoning
8 oz. cream cheese (softened)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
6 10-in flour tortillas, cut into 2" pieces
shredded cheese (cheddar or mexican blend)
Spray a 9x13 pan (or 2-8x8's, freeze one for later!). Preheat the oven to 375. Combine the first 6 ingredients. In a separate bowl, combine the black beans and corn. Layer 1/3 of the cut up tortillas in the pan, followed by the chicken mixture, black beans and corn, and topped with a light layer of shredded cheese. Repeat the layers. Finish with a final layer of tortilla pieces topped with cheese. Bake for 25-30 minutes or until cheese is melted.
*I prefer the casserole method, but these could also be made in traditional enchilada style. Fill whole tortillas with chicken mixture, beans, corn, and cheese. Place in your pan, top with more cheese, and bake.
adapted from dashingdish.com
