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December 9, 2016 Food Recipes

Cheesy Chicken Enchiladas

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#ScrubSeason #CollectiveBias

Tomorrow is my and Jamie's 10th wedding anniversary. I knew that I had a good guy before that, but in the years since, he reminds me again and again just how awesome he is. I love him, of course, but I'd be lying if I didn't say that one of my favorite things is when he cooks for me.

He's got a number of excellent recipes that are “his” and a few that were his mom's trademarks. These cheesy chicken enchiladas were originally his mom's recipe, but over time he has really made it his own. They come together SO easily and make excellent leftovers, so they're one of our favorite family dinners around here.

We often pick up a ready-cooked rotisserie chicken for this, but you could use your favorite preparation of chicken, grilled, boiled and shredded, it's your choice! We like using the whole chicken because it gives a great mix of light and dark meat and having it ready-made simplifies the whole process.

Print
Cheesy Chicken Enchiladas

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Ingredients
  • 10 Corn tortillas
  • Cooked chicken, shredded to bite sized pieces
  • 1 can enchilada sauce
  • 1 can tomato sauce
  • 1 can black beans
  • 1 can green chiles
  • Lots and lots of shredded cheese
  • Olives for garnish
  • 9x13 pan
Instructions
  1. Preheat oven to 350
  2. Combine cans of enchilada and tomato sauce in saucepan, put over medium heat
  3. Combine black beans and chiles in another saucepan, put over medium heat
  4. Mix a bit of sauce into chicken, then add the bean/chile mixture and stir
  5. Once both pots are warmed through, it's time to start assembling enchiladas
  6. Spread thin layer of sauce in 9x13 pan
  7. Dip tortilla in sauce
  8. Lay in 9x13, fill with chicken mixture and cheese
  9. Roll so seam is on bottom of pan
  10. Repeat to fill 9x13 pan (10 rolls)
  11. Add sauce over finished rolls
  12. Sprinkle shredded cheese
  13. Add some more cheese
  14. Really lay it on there! 🙂
  15. Sprinkle olives on top
  16. Bake at 350 for about 30 minutes
  17. Enjoy!
3.2.2885

Like I said, we love these enchiladas, and a pan of them can last a few days for lunches for us. While that's great for saving time, it's not so great for cleaning the pan after a couple of days.

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3 Comments

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Comments

  1. Michelle says

    December 9, 2016 at 9:43 am

    Those sound fabulous. I now have a craving for enchiladas and YES to cheese, cheese, and more cheese (and someone else to clean up the mess) #client

    Reply
  2. Laura says

    January 1, 2017 at 3:47 pm

    What sizes of enchilada sauce, tomato sauce, green chiles, & black beans do you use? Sounds yummy and I’m eager to try!

    Reply
    • Lizz says

      January 1, 2017 at 4:35 pm

      Hi Laura,
      They’re just the standard size cans from the grocery store; I want to say the sauce is like 28 oz and the beans are 16 or so? We use the little can of chiles, a bit smaller than a tuna can, but you could always add more to suit your family. 🙂

      Reply

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Welcome, I'm so glad you're here! Thing number one, I'm tall. I've been told I should have a warning on my blog, so here it is! I am taller in real life than I appear on the internet. Want to know more than this "short" version? Go here to read more about me and my family, and for links to some of my favorite posts.
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