Chicken Enchiladas

This week's Taste of Tuesday post is again a request from Instagram after sharing this picture. If you have any recipe requests, let me know in a comment, via Twitter, IG, or email (justcallmehaha@gmail.com).

It's a wonder I haven't posted chicken enchiladas on the blog yet because I've been making these for years now and they've become a staple in our apartment.  I tend to make a lot of "Mexican style" meals for us because they're easier to add veggies to for me (and Ben almost always obliges to my serving him meat and cheese).

Chicken Enchiladas

 

Ingredients:
(Makes 4+ servings)

• 1 lb chicken
• 1 Tbsp minced garlic
• 1/2 pouch seasoning (I usually use chicken taco or make my own)
• 1/2 yellow onion*
• 1 can black beans, rinsed*
• 1 green bell pepper*
• 1/2 can corn*
• 1 can enchilada sauce (I use La Preferida's Medium Green Chile)
• 1 bag 8oz Mexican shredded cheese
• ~10 tortillas

*The variety of what's in my enchiladas usually changes depending on what I have fresh and in the cupboard.  My favorite combo recently has been raw chopped onion, black beans and chicken.  For the pictures below I added bell pepper and corn.

Directions:

• Preheat oven to 325F
• Dice the chicken and cook with garlic and seasoning in a medium sized skillet (as an alternative, you can cook your chicken in the crock pot during the day with taco seasoning, 1.5 cups water on low for ~8hrs and shred)
• Dice pepper and onion; saute in a small skillet

• After your chicken is cooked, line up all of your fillings on the counter. Place a 9 x 13 pregreased pan nearby.
• Warm a single tortilla for 10 seconds in the microwave before placing on a dinner plate (warming the tortilla helps it roll up easier)
• Place one large spoonful of enchilada sauce in the middle of the tortilla and use back of spoon to to spread around tortilla
• Flip tortilla and repeat on the other side

• Place filling, small scoop of each item, near the middle of the tortilla
• Take on end, roll tight and place in pan
• Repeat for each enchilada (warm process through filling/roll)



Or, forgo the veggies and stick with meat and cheese option

• Once all of your enchiladas are placed in your pan; pour the remained enchilada sauce over them
• Top with cheese
• Bake for approximately 15 minutes or until cheese is melted

 

• Top with your favorite salsa, or, like my IG pic, pico de gallo (recipe at bottom of page) and enjoy!

Late link up with Ashley and Jessica for Taste of Tuesday