30 Minute Chicken Enchiladas
Description
If you are craving a Mexican dish, this dish is for you. These chicken enchiladas are cheesy, as spicy as you want to make them, and are a comforting meal to make anytime of the year. They can be on your table in just 30 minutes.
Ingredients
2 c. red or green chile sauce, divided
1/3 c. sour cream
3/4 t. cumin
3/4 t. garlic powder
3/4 t. onion powder
3/4 t. kosher salt
1/4-1/2 t. freshly ground black pepper
1/4 t. cayenne pepper
3 c. cooked chicken, shredded or chopped bite-size
14 oz. can pinto or black beans, drained and rinsed
4 oz. can chopped green chile
5 white corn tortillas, cut into 6 triangles
6 c. Monterrey Jack, Pepper Jack, Cheddar, or Mexican blend shredded cheese, divided
1/4 c. fresh cilantro, chopped, if desired, for garnish
Directions
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Preheat oven to 350 degrees.
In a large bowl, whisk together sour cream, 1/2 c. chile sauce, cumin, garlic powder, onion powder, salt, pepper, and cayenne pepper. Add chicken, beans, and green chile; stir to combine.
Pour 1/4 c. red or green chile sauce into the bottom of a 9 inch baking dish. Place a layer of tortillas triangles across the green chile sauce; scoop 1/2 of the chicken mixture on top of the tortilla triangles; sprinkle with 1 1/2 c. shredded cheese. Add a layer of tortillas; top with the remaining chicken mixture; sprinkle with 1 1/2 c. shredded cheese. Layer with tortillas; pour the remaining 1 1/4 c. chile sauce over the tortillas; sprinkle with the remaining 2-3 c. cheese.
Bake 20 minutes, until the edges are bubbling. Garnish with fresh cilantro, if desired. Remove from the oven; scoop onto plates while hot or let cool for 15-20 minutes.
Serve with tortillas chips.
*** Use a 1 1/2 quart oven safe dish. If using a smaller and taller dish, the longer the enchiladas will take to bake. If using a larger 9x13 dish, just watch the time closely and be careful to not overcook the shallower enchiladas.
6 servings.
Prep Time
PT0M