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 tablespoon 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 cup chopped cooked chicken
- 3 cup (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.
Notes
Vary this Tex- Mex casserole by substituting ground beef for chicken. Just use 2 pounds of cooked, lean ground beef.