I've been looking for the perfect quick, but delicious recipe for cheesy chicken enchiladas. By combining a couple of recipes and adapting them a bit I finally hit on the perfect recipe. You won't believe how delicious they are. They're super quick, too.
Speedy, Spicy Chicken Enchiladas 1 Tablespoon vegetable oil
1 cup white onion, chopped
1 cup green bell pepper, chopped
2 cloves garlic, minced
1 (10-ounce) can enchilada sauce
2 cups shredded chicken breast (about 8 ounces) (poached, rotisserie or precooked)
1/2 teaspoon ground cumin
1/2 teaspoon ground Cajun seasoning
1 cup frozen corn, thawed
1 cup canned black beans, rinsed & drained
Cooking Spray
8 (6-inch) flour tortillas
1-1/2 cups Colby Monterrey Jack cheese blend, shredded
1-1/2 cups Pepper Jack cheese, cubed
Sour cream
Preheat oven to 400°.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat and simmer 5 minutes.
Combine chicken, cumin, Cajun seasoning, corn and black beans, tossing well. Stir in 3/4 cup enchilada sauce mixture.
Wrap tortillas in paper towels; microwave on high 30 seconds or until warm. Place 1/8 cup chicken mixture and two cubes of pepper jack cheese in center of each tortilla; roll up. Place tortillas, seam sides down, in an 8 or 9-inch square baking dish coated with cooking spray. Pour remaining sauce mixture over enchiladas and sprinkle evenly with shredded cheese blend. Bake until hot & bubbly, 20-25 minutes. Serve with sour cream.
