Speedy Chicken Enchiladas

SERVES: 8

PREP: 10 Min

COOK TIME: 23 Min

You'll be on your way to creating a Tex-Mex feast in no time with our recipe for Speedy Chicken Enchiladas. This recipe makes use of some convenient shortcuts to deliver some of our favorite Tex-Mex flavors.

What You'll Need

2 tablespoons vegetable oil
1 medium onion, chopped
1 (19-ounce) can enchilada sauce
1 (16-ounce) can black beans, rinsed and drained
1 (14-1/2-ounce) can diced tomatoes with jalapenos
1 (11-ounce) can Mexican-style corn, drained
1 teaspoon fajita seasoning or chili powder
1 (10-ounce) package 6-inch corn tortillas
3 cups chopped cooked chicken
3 cups (12 ounces) shredded Mexican four-cheese blend

What to Do

Heat vegetable oil in a large skillet over medium-high heat. Add onion, and saut until tender. Stir in enchilada sauce and next 4 ingredients. Reduce heat to low, and cook 5 minutes or until thoroughly heated, stirring often.
Preheat the oven to 350 degrees. Spoon 1/3 sauce mixture into a lightly greased 9- x 13-inch baking dish. Layer with 1/3 tortillas, half of chicken, and 1 cup cheese. Repeat layers with 1/3 each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese. Top with remaining tortillas, sauce mixture, and cheese.
Bake 15 to 20 minutes or until golden and bubbly.