I’m sitting here hungry and wishing I had something awesome to eat, but at the same time feeling lazy and not like cooking (which is my standard mode, truly). So I felt like sharing my ferociously awesome enchilada recipe with you. It’s not very healthy, but it IS easy to make and easy to modify if you have picky eaters. I’ve left out the corn, beans, and jalapenos before when making it for my sister, who’s a super picky eater. It takes about 15-20 minutes to prepare and 15-20 minutes to cook.
Chicken & Black Bean Enchiladas
1 rotisserie chicken (like from the grocery store)
2 cans enchilada sauce (the red kind)
1 package of small corn or flour tortillas (I’ve switched depending on mood)
1 8oz package shredded Mexican-blend cheese
1 can of corn (use the short can or 1/2 of a regular size can)
1 can of black beans (I can’t find this in short cans so use about 1/2 a regular can)
1 small can diced jalapenos (unless you’re a wimp)
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1. Preheat oven to 350 degrees.
2. Shred chicken into a large bowl.
3. Stir in about 1/2 can of enchilada sauce, corn, beans, spices, and jalapenos to taste (I usually use 2-3 heaping tablespoons). Add about 1 cup of shredded cheese. Stir until blendy.
4. Heat tortillas in a pan or the microwave just until they’re warm & flexible. Spoon a little sauce onto each tortilla, fill with a few spoonfuls of the mixture, roll, and place seam-down in a 13×9 pan (glass works best for these, I think). You should be able to make about 10 enchiladas for your pan with enough mixture left over for a second small pan, or for burritos or something later.
5. Cover enchiladas with remaining sauce and cheese.
6. Bake uncovered for 15-20 minutes, or until sauce and cheese is melty and bubbly.
They’re awesome, I swear. I usually put sour cream on top to balance out the jalapenos.