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

Steps

1. Preheat oven to 350 degrees.
2. 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.
3. 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.