Chicken Black Bean Enchiladas

Last week when I made this crock pot chicken dish, I mentioned that I had so much leftover, I decided to freeze the extra. Y’all know I like to relax on Sunday before starting back into a the crazy work week, so this recipe seemed perfect for another low prep dinner.

DH was at another Gwinnett Braves game with Baby and I had Jed all to myself. Having my wild child all alone is exhausting to say the least. I’m not really sure how DH does it all day, every day, but he does. He is a great stay at home dad. As you probably have noticed, Jed is not the type to sit and play quietly by himself. I needed something I could throw together quick while keeping a side eye on my two year old. My first (and last) thought was enchiladas! Yum!

Ingredients:
4 Cups of cooked chicken (shredded)
1 can of sweet corn
2 Cups shredded cheddar cheese
2 cans enchilada sauce
10 medium flour tortillas

Directions:
1. In large bowl mix shredded chicken, corn and 1 1/2 cups of cheese

2. Pour enchilada sauce in bottom of baking dish
3. Spread mixure in flour tortilla shell and roll tightly and place in baking dish

4. Repeat rolling tortillas until filling is gone and baking dish is full
5. Cover tortillas with enchilada sauce

6. Bake at 375 degrees until heated through (25-30 minutes)
7. Remove baking dish from ove, top with remaining 1/2 cup of shredded cheddar cheese and return to oven until cheese is melted.

Don’t worry also if you run out of flour tortillas or run out of room in your baking dish and still have leftover filling. You can mix the filling with some refried beans and heat through for a delicious dip for chips or topping for nachos. That’s actually what I ate for dinner while DH scarfed down 4 enchiladas. Did I mention my husband can really put away the food? This dish is that good.

There is no link for this recipe because I just threw it together knowing my family’s flavor preferences. Feel free to alter for your own family and give it a whirl. I am sure they will love it as much as mine.

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Disclosure – This recipe was made with chicken from Zaycon Foods. For more information on Zaycon Foods check out this post here or go visit the site via my affiliate link below.

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2 Comments (+add yours?)

  1. BusyWorkingMama
    Aug 30, 2011 @ 07:39:53

    Those look wonderful! I made shrimp and green salsa enchiladas this past weekend but I would love them with black beans! I need to experiment with your recipe!

    Reply

  2. Trackback: Zaycon Foods Comes to Georgia and Florida « In the Kitchen with KP…

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