Description

If you love chicken enchiladas but don't like the time and effort to roll the tortillas, then this recipe is for you. It's a gooey, delicious, satisfying dinner that's ready in a jiffy.

Ingredients

• 2 c. green or red chile sauce, divided (or combination)
• 1/3 c. sour cream
• 3/4 t. cumin
• 3/4 t. granulated garlic or garlic powder
• 3/4 t. granulated onion or onion powder
• 3/4 t. kosher salt
• 1/2 t. black pepper
• 1/4 t. cayenne pepper
• 3 c. cooked chicken, shredded
• 14 oz. can pinto or black beans, drained and rinsed
• 4 oz. can chopped green chile
• 5 white corn tortillas, cut into 6 triangular wedges
• 5-6 c. shredded cheese, divided (Monterrey Jack, Cheddar, Mexican blend, Pepper Jack or any combination)
• 1/4 c. fresh cilantro chopped, optional

Steps

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together sour cream, 1/2 c. chile sauce, cumin, garlic, onion, salt, pepper and cayenne pepper; add chicken, beans and green chile; stir.
3. Pour 1/4 c. green chile sauce into a 9x9 inch (1 1/2 quart) baking dish.* Place a layer of tortillas wedges across the green chile sauce; add half of the chicken mixture on top of the tortillas; spread on 1 1/2 c. shredded cheese.