Pepper Jack Chicken Enchiladas
Author: kd316
Recipe type: Main Dish
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 8-10
- 1 small onion chopped
- 2 cloves garlic, minced
- evoo
- small can green chilies, diced
- ¾ cup black beans, rinsed
- ¾ cup corn
- 1 can cream of chicken soup
- ¼ tsp each cumin, pepper, salt
- 2 cups chopped cooked chicken
- 8-10 soft taco size whole wheat tortillas
- 1 can green chili enchilada sauce
- 1½ cup grated pepper jack cheese
- Preheat oven to 375.
- Spray 9x13 pan with pam
- In a cast iron skillet, heat oil and saute onions for about 3 minutes.
- Add garlic and chilis, saute another 2 minutes.
- Add beans, corn, spices, and soup. Stir until heated through.
- Add chicken and stir until combined and warm.
- Scoop filling into tortillas and roll
- Place seam side down in 9x13 pan.
- Top with enchilada sauce.
- Bake for 20 minutes.
- Top with cheese and bake another 10 or until cheese is melted.
- Serve with avocado, tomatoes, salsa, sour cream, cilantro, tortilla chips, etc.
Recipe by kcreatives at https://kd316.com/2014/11/08/pepper-jack-chicken-enchiladas/
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