I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.
I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!
Southwestern-style chicken and bean enchiladas
Serves 6 (2 enchiladas each)
By Jane and Michael’s Gourmet Extravaganza
- 1 packet Carlita enchilada seasoning
- 6 oz of tomato paste
- 2 cups water
- 1 cooked, shredded chicken breast
- 1 can (15 oz) tri-color beans, drained
- 1 cup frozen corn, thawed and drained
- 1/2 red bell pepper, diced
- 2 green onions, thinly sliced
- 2 cups shredded pepperjack cheese, divided
- 12 6-inch soft corn tortillas
- Sour cream, for serving
Preheat oven to 350 degrees. Combine the enchilada seasoning, tomato paste, and water in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes.
Meanwhile, combine the shredded chicken, beans, corn, bell pepper, and green onions in a large bowl. Stir in 1 cup of the enchilada sauce and 1 cup of the shredded cheese.
Warm the tortillas (either in the microwave or in the oven while it’s preheating). Spread 1/4 cup of enchilada sauce in the bottom of a greased 9×13-inch baking dish. Fill each warmed tortilla with a generous 1/4 cup of chicken and bean filling, roll up, and place seam-side-down in the baking dish. Top with the remaining sauce and shredded cheese.
Bake for 20 minutes, or until heated through. Serve with sour cream. Enjoy!
Pairs well with:
Iceberg lettuce salad