300 per serving
I learned how to make these yummy chicken enchiladas from my mom! At first, I dreaded when my mom would make these when I was a kid and now, they’re probably my absolute favorite dinner!
- 2 (12.5 oz) cans canned chicken*
- 2 (15.25 oz) cans black beans
- 1 (28 oz) can green enchilada sauce
- 1 (8 oz) pkg cream cheese
- 18 corn tortillas
- 1 white onion
- 4-5 red, orange, &/or yellow bell peppers
- 1 (16 oz) bag shredded cheese
- dash of Mrs. Dash Southwest Seasoning to taste
*Can substitute canned chicken for rotisserie or chicken breast meat
Preheat oven to 400 F.
Spray glass casserole dish with cooking spray.
Cut onion & bell peppers into small cubes. Place small amount of olive oil in pan over medium heat on stove. Saute onion & bell peppers.
With a butter knife, cut a Tbsp-size portion of cream cheese and spread on corn tortilla & place on bottom of casserole dish with the cream cheese facing upwards.
Repeat Step 5 six times (once for each corn tortillas – you will have six tortillas total on the bottom layer).
Spread the chicken, bean, onion, & pepper mix over the tortilla layer just enough to cover the tortillas & top with a layer of shredded cheese followed by a covering of green enchilada sauce.
Repeat the process of layering tortillas, chicken mix, cheese, & enchilada sauce three times total EXCEPT for the last layer of tortillas, face the cream cheese downwards (the last layer in the enchiladas should be the chicken mix on top with cheese & sauce).
Cook the enchiladas in the over for 20 minutes.
Once cooked, remove from the oven & let sit for 10 minutes to cool.