After one bite of my homemade enchiladas, I had a OMG moment. Not to brag, but it was pretty delicious. I was impressed by how easy this was to make and how yummy it was! So, if you invite me to dinner and ask me to bring a dish to pass, guess what -- I'm bringing enchiladas. If I invite you over for dinner, please bring something that would go nicely with the enchiladas. And yes, Tequila counts as a dish to share :)
For the chicken, I cooked it all day on low in my slow cooker. I added water and grill seasoning. When I got home from work, the chicken was ready and I really do find that chicken is easier to shred after cooking in a slow cooker. Once the chicken was shredded, I added taco seasoning. You could use a premade taco seasoning packet, but I made my own.
Chicken Enchiladas
1 enchilada sauce (any variety)
3 cooked chicken breasts, shredded
3 cooked chicken breasts, shredded
Taco Seasoning -- can use a packet or make your own! (Recipe below)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 can black beans, rinsed
1 cup light sour cream
1 can (4.5 oz) green chiles
1 package flour tortillas for burritos (8 tortillas; 8 inch)
1 cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired
1 cup light sour cream
1 can (4.5 oz) green chiles
1 package flour tortillas for burritos (8 tortillas; 8 inch)
1 cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired
1. Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken & taco seasoning. Once it's mixed well, add in black beans, Monterey Jack cheese, sour cream and chiles. (Don't even bother with utensils for this. Use your hands!)
2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
Homemade Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Add all ingredients to a bowl and mix.
