Ok.. these chicken enchiladas were to DIE FOR! The shredded chicken mix made so much that we made them 2 nights in a row. If you're looking to feed the whole family or some meal prep for the week then these are for you!
I knew these wouldn't last long so I had to snap some pictures while I could.. so don't mind the dim lighting it shouldn't fool you from how damn good these turned out.
First off I have never made enchiladas before but have had them many times from our favourite mexican spots. So I had an idea of how to put them together. I went to the store to grab enchilada sauce but they were all out so I had to resort to making it homemade (which is way easier then it may sound) I found this enchilada sauce recipe online and it was to die for so click the link below to check it out. The only thing I changed was I used chicken broth instead of vegetable broth and I added paprika (because I love paprika especially in mexican dishes) other then that I copied the recipe exactly as it was. Luckily I had everything in my house to make it and was able to make it gluten free by using gluten free flour.
4-8 flour or corn tortillas (depending on your baking dish size)
3-4 cups shredded chicken (I used my slow cooker shredded chicken recipe but a rotisserie chicken shredded would work just as well and be quick and easy)
1 can black beans
1 can corn
1 10 oz can diced tomatoes with green chiles
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Homemade Enchilada sauce OR 2 small cans red enchilada sauce
1 cup cheddar cheese (shredded, divided, I used lactose free)
Cilantro (for garnish) optional
Preheat the oven to 350 degrees.
In a large bowl mix together chicken, beans, corn, tomatoes, and spices.
Divide cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for topping once all the enchiladas are assembled.
Pour 1/2 cup enchilada sauce into the bottom of a 9x13 pan and spread evenly.
Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.
Assemble remaining enchiladas and place them all in the 9x13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.
Bake for 20 minutes. Remove from the oven and top with chopped cilantro.
Serve warm! Enjoy with some valentinas, avocado, plain greek yogurt and salsa.