Easy Chicken Enchiladas
Ingredients
2 cups enchilada sauce or 1 (15-ounce) can of enchilada sauce, divided
1 tablespoon olive oil
1/2 white onion, diced
1 (4-ounce) can of diced green chiles
4 cups chicken, cooked and shredded
1 (15-ounce) can of black beans
1 cup corn kernels
10 (6-8-inch) tortillas
3 cups Mexican blend cheese, shredded and divided
Directions
Preheat the oven to 350 degrees F.
In the bottom of a 9×13-inch casserole dish, spread 1/2 cup of the enchilada sauce or 1/3 cup of the canned enchilada sauce. Set aside.
In a large skillet over medium heat, heat the olive oil.
Add the onion to the heated oil and cook until softened, about 4-5 minutes.
Carefully transfer the skillet from the heat.
Stir the green chiles, chicken, black beans, corn, and 1 cup of the enchilada sauce into the cooked onions.
Warm the tortillas by frying them in a skillet with oil, warming them in the oven, or warming them in the microwave, whatever you prefer.
Fill each of the warmed tortillas with 2 heaping tablespoons of the chicken mixture and 2 heaping tablespoons of the cheese blend.
Roll up the filled tortillas and arrange them seam-down in the prepared casserole dish. Ensure the enchiladas are snug and close together in the dish.
Top the enchiladas with the remaining sauce and sprinkle them with the remaining cheese.
Bake until heated through and the cheese has melted, for about 20 minutes.
Serve.
