When we’re cooking at our place, 9 times out of 10 we’re cooking Mexican food. Whether its tacos, nachos, quesadillas. Anything that’s easy, cheesy and full of all the veggies. Luckily we had some enchilada sauce just waiting to be cooked up.
The chicken in this was actually prepped earlier in the week on Sunday in the crock-pot. Super easy and so nice to have some ready cooked chicken on hand! All we did was throw it in the crock-pot for 3 hours on high with water filled over. Once it was done we shredded it up and put it in the fridge to use for any meals during the week. My boyfriend used it for BBQ sandwiches while I used it for a taco bowl. SO GOOD and loved the convenience of it. I also had corn and black beans left over from this taco bowl that I used. So a double WIN!
We made about 9 enchiladas in 2 separate pans. The leftovers my boyfriend took for work and we had 3 each for dinner the night we made them. Perfect portions
Chicken Veggie Enchiladas
Print RecipeIngredients
- - Corn Tortillas (we used 9)
- - 1 cup Shredded Chicken
- - 1/2 cup Corn
- - Bundle of Green Onions
- - 1/2 cup Black Beans
- - 1/2 cup diced red pepper
- - 1/2 cup diced red onion
- - Sprinkle of
- - Garlic Powder
- - Sea salt
- - Black Pepper
- - 1 can of Old El Paso enchilada sauce
- - Olive Oil
Instructions
1. Chop up all the veggies into small cube-like pieces
2. Drain & rinse the corn and black beans from their cans
3. Preheat the oven to 350 degrees
4. Add a little olive oil to a pan at medium heat. Now add the onions, peppers, black beans and corn to the pan. Cook and gently mix on stove top for about 7 minutes
5. Add Mexican cheese into the skillet for the last minute and turn off the stove top burner
6. In a separate skillet, at a tbsp of olive oil & heat to medium, quickly cook the tortillas about 30 seconds each side just to soften them up (this makes them easier to fold into enchiladas since the corn tortillas have a tendency to break)
7. Start filling the corn tortillas with the enchilada filling. Roll tightly and place on the baking pan. Top the enchiladas with more sauce and cover with the Mexican cheese
8. Bake in the oven for 25-30min
9. Once cooked, plate and top with diced green onion, avocado, Siggis Dairy plain yogurt for sour cream substitution, and your choice of hot sauce
10. Pair with a fresh margarita! Cheers 🙂
Notes
This recipe can easily be made with flour tortillas as well if you want to separate the pans, one for gluten free (corn) and one for flour (non-gluten free)