Dinner Tonight: November 2, 2015 Easy Cheesy Enchiladas
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This is a dish that takes well to improvisation: use leftover chicken, beef or seafood in the filling. Or check out our veggie options. Leftover cooked vegetables are nice, or you can add in beans or corn kernels. The sky’s the limit! Corn tortillas are traditional, but use flour ones if that’s what your family prefers.
Ingredients
Serves 4-5
- 2 cups shredded roasted chicken (You can roast it yourself, or buy a rotisserie chicken from the store–either way, make extra so you can use the leftovers in salads, soups, sandwiches, etc.)
- 1 cup thawed frozen corn
- 1 and 1/2 cups grated cheese
- 8 small tortillas
- 1 cup enchilada sauce (I use Old El Paso, but use whichever is your favorite!)
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 tsp. salt
- 1/4 tsp. pepper
Serves 4-5
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup thawed frozen corn
- 1 and 1/2 cups grated cheese
- 8 small tortillas
- 1 cup enchilada sauce (I use Old El Paso, but use whichever is your favorite!)
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, combine the chicken, corn, 1 cup of cheese, 1/2 tsp. salt and 1/4 tsp. pepper.
- Spoon the mixture into the tortillas and roll. Place them seam-side down into a baking dish.
- Top with enchilada sauce and remaining 1/2 cup of cheese.
- Bake 15-20 minutes, until cheese is bubbling.
- Sprinkle with cilantro and serve!
- Preheat the oven to 400 degrees.
- In a large bowl, combine the beans, corn, 1 cup of cheese, 1/2 tsp. salt and 1/4 tsp. pepper.
- Spoon the mixture into the tortillas and roll. Place them seam-side down into a baking dish.
- Top with enchilada sauce and remaining 1/2 cup of cheese.
- Bake 15-20 minutes, until cheese is bubbling.
- Sprinkle with cilantro and serve!
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