Welcome to another Kitchen Raid! This dinner is really the Frankenstein of all dinners. Remember that Slow Cooker Enchilada Sauce and the Beer Can Chicken? Well, both go into this recipe. And you can serve it with Corn & Black Bean Salsa on the side. Look what we have created!
I needed something easy after getting home from a long day at work and this certainly did the trick. Do you ever have those days that drag on and on and seem like they’ll never end? The days that you purposely try to not look a the clock so time will go more quickly and then, after what seems like three hours, you take a peak… and it’s only been fifteen minutes?! How did that happen? Well, that was the kind of day I had.
As soon as I walked in the door I wanted to flop down on the couch with a glass of wine, definitely not make a whole dinner. But people gotta eat so I whipped this together in 15 minutes flat. Not bad! This is the reason why it’s good to have some ingredients on hand; all I did was throw together ingredients that I already had, easy peasy. And delicious.
So if you had a day like mine, make some enchiladas with me and let me know how yours turn out.
- 2 cups cooked, shredded chicken (I used leftovers from my Beer Can Chicken recipe)
- 2 cups Enchilada Sauce
- 1 cup black beans, drained and rinsed
- 1/2 cup diced onions
- 6 tortillas
- 1 cup shredded cheese. I used this Tex Mex shredded cheese (which was delicious) because it was on sale for almost half price but generally, it’s a lot more cost efficient to shred your own cheese. So if you are shredding your own cheese, try a combination of cheddar, monterey jack and mix in a teaspoon of chilli powder and a teaspoon of onion powder.
- Preheat oven to 375° and spray your baking pan with cooking spray ( I lined my pan with tin foil – DO NOT DO THIS. The tortillas stick to it and everything is a huge mess. Hence the lack of pictures of enchiladas out of the pan. They were still to-die-for delicious but they were a bit of a disaster).
- Mix chicken, beans, 1 cup of enchilada sauce, and onions together until everything is evenly coated in the enchilada sauce.
- Pour 1/4 cup of the enchilada sauce into the pan and coat the bottom so it doesn’t dry out while it’s cooking.
- Wrap your chicken mixture in your tortilla and lay it in the pan with the fold facing down.
- Pour the rest of the enchilada sauce on top of the wrapped enchiladas and then sprinkle the cheese on top.
- Bake for 30 minutes or until the cheese is nice and browned and bubbly.
- Serve with a dollop of sour cream (or greek yogurt as a healthy substitute), shredded lettuce and pico de gallo (recipe to come) or salsa.
What’s your easy, go-to meal after a long day?