Quick and Cheesy Chicken and Jalapeno Enchiladas
This version of chicken enchiladas is quick and easy (and cheesy). To save time, I use a roasted chicken, canned enchilada sauce, and shredded cheese. Assemble the ingredients and then bake in the oven to just melt the cheese and presto you’re ready to eat! Make some Spanish rice while you’re waiting for the oven for a complete meal. Easy, fast, tasty, healthy, and affordable.
Prep time: 15 minutes
Cooking time: 20 minutes
Ingredients (for 6 servings)
- 6 large flour tortillas (or corn for Gluten free)
- 3 cans enchilada sauce
- 1 roasted chicken, shredded
- 2-3 jalapeno, diced for some heat
- 4 cups shredded cheese (cheddar, colby jack, whatever you like)
- 1 large onion, diced
- 1 can black beans, rinsed
- 2-3 garlic cloves, minced
- 1 Tsp of salt and pepper
- 1 Tbsp olive oil
- 1/2 cup cilantro, chopped
- 1 box Spanish rice
Steps:
- Pre-heat oven to 400
- Wrap tortilla shells in foil and place in oven while heating
- Heat a saute pan on medium with the olive oil
- Heat a pot of water for the rice
- Saute onion, garlic, half of the cilantro, and jalapeno (omit jalapeno or make some without if want less heat) until soften
- Add 1 can of enchilada sauce, shredded chicken, and black beans
- Cook for 5 minutes
- Remove tortilla shells from oven
- In large baking pan, pour 1 can of enchilada sauce on the bottom
- Fill the tortilla shells with the chicken mixture and roll
- Place seam side down in the pan
- Cover them with the 3rd can of enchilada sauce
- Cover everything with cheese
- Bake in the oven for 10 minutes until cheese has melted
- While baking, make the Spanish rice
- Let enchiladas sit for 10 minutes and top with cilantro
- Enjoy!
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