Everyone loves these enchiladas. Seriously. Everyone! I made these for dinner when we first moved into our apartment and then I think we had them every week for at least 2 months after that. This is the only dish I make regularly that I don’t have to pull out the recipe, mainly because it is so customizable. I generally just eyeball the ingredients until it looks like enough, and if it’s not – just add more! Bigger enchiladas!
I love these first because they are ALWAYS good – no matter what you do to them. Secondly, it is super simple to create meatless and meaty versions using the same bowl! (If you’ve never had to create both vegetarian/non-vegetarian dishes every night for dinner, trust me. This is a major plus.) Since I am a vegetarian and Michael is not, this recipe saves me a lot of hair pulling and stress of having 4 burners going and trying to remember which spoon was for which pot.
I have to credit my sister, Heather, for this one. She found it and we made it together awhile ago. Anything that involves black beans and corn… we are on it!
Gather the following ingredients: 10 8-inch tortillas, 1 large can enchilada sauce, 1 can black beans, cut corn (canned or frozen), 1 can diced tomatoes, 2 cups Mexican cheese, cumin
Place black beans, corn, tomatoes, 1 cup enchilada sauce, 2 tsp cumin into a large bowl
Stir until well mixed. To mine, I used all of the above except I substituted the tomatoes for Rotel and added 1 small can of diced green chiles and some left over nacho cheese sauce I found in the fridge.
I could eat it like this!
Spoon a nice amount of the mixture into a tortilla…
Cover it with cheese…
Then roll it up and place it in a slightly greased pan
Continue spooning the rest of mixture into the remaining tortillas and place them in the pan
Combine the remaining enchilada sauce and some more cumin and pour over the top of the enchiladas
Cover those all with more cheese!
Then place in the oven at 375F
I am getting hungry just looking at the pictures!
After 20-25 minutes or whenever the cheese is melted and the sauce is bubbling, take those bad boys out of the oven and enjoy!
I have tried adding a lot of different ingredients to this and it always turns out delicious. I’ve tried using: green chiles, olives, queso sauce, nacho cheese sauce, fresh tomatoes, jalapenos, veggie chicken etc. I don’t really bother subtracting any other ingredient to make up for adding something and they always turn out good.
For making the veggie/non enchiladas, I start out by combining everything except the chicken in the bowl. I then add the mixture to 5 tortillas and place in a pan for veggie enchiladas. In the remaining mixture, I add either cut up or torn chicken, mix, and place these enchiladas in a different pan. I seem to be making mine quite larger, since I usually double the original recipe and usually have just enough (oops!)
And there you have it. I like to top mine with sour cream and jalapenos with chips and salsa on the side. Okay, now I can’t wait for next week’s dinner!
2 cups cooked and torn chicken breasts
1-15 ounce can black beans, rinsed, drained
1-15 ounce can whole kernel corn, drained, or frozen
1-15 ounce can diced tomatoes, drained
1 1/2 -15 ounce cans enchilada sauce, divided (total of 22.5 oz)
3 teaspoons ground cumin, divided
10-8 inch tortillas
1-8 ounce package shredded Mexican cheese, divided
-green onions, sour cream, jalapenos, green chiles (optional)
1. Combine beans, tomatoes, corn, chicken, 3/4 cup enchilada sauce, and 2 tsp cumin in a bowl. Add jalapenos or green chiles if desired. Mix well to combine.
2. Spoon mixture into tortillas and top with cheese. Roll up and place in a slightly greased pan.
3. Mix together the remaining enchilada sauce with 1 tsp cumin. Pour evenly over the top of the enchiladas.
4. Top enchiladas with cheese and green onions, if desired.
5. Place in the oven at 375F for 20-25 minutes or until cheese is melted and sauce is bubbling.
Vamos a comer