This recipe for Cheesy Chicken Enchiladas is slightly adapted from a recipe that comes from the folks at Sargento. For those of you that aren’t familiar with Sargento…. They make wonderful cheeses. A family owned company, they pride themselves on being “persnickety” and making the exceptional cheeses. I always buy their cheeses. Recently I discovered recipes on their website… and this is one of them.
The original recipe calls for packaged Taco Seasoning… but I recommend you make your own… I have a link to my Taco Seasoning recipe… homemade Taco Seasoning is better… it doesn’t contain MSG..and you can control the amount of salt and heat … it takes minutes to make.
The original recipe also calls for jarred salsa…. I think fresh salsa is much better… you can find a good fresh salsa in the produce section of the grocery store or make your own.
Make your own Enchilada Sauce... it's really very quick and easy... and you know there are no preservatives or ingredients you can't pronounce in it.. here is a great recipe for Enchilada Sauce.
If you love Mexican food and love great cheese… you need to try this recipe. …and be sure to use Sargento's Fancy Shredded 4 Cheese Mexican Cheese.
Recipe: Cheesy Chicken Enchiladas
All you need:
1 pound boneless, skinless chicken breast halves, cut into ½ inch pieces
2 tablespoons extra virgin olive oil
3 tablespoons Taco Seasoning (see my previous recipe for Taco Seasoning)
2 cups fresh salsa
1 can (15 oz.) black beans, rinsed and drained
1 can (8 oz.) whole kernel corn, drained
2 cups Sargento Fancy Shredded 4 Cheese Mexican Cheese, divided
1 can (15 oz.) mild enchilada sauce or Easy Homemade Enchilada Sauce
8 (6-inch) flour tortillas
2 tablespoons sliced black olives
2 tablespoons sliced green onions
All you need to do:
Preheat the oven to 375 degrees F.
In a large skillet, heat 2 tablespoons olive oil over medium high heat.
Add the chicken.
Brown the chicken slightly.
Sprinkle the taco seasoning over the chicken. Stir to coat evenly.
Add 2/3 of a cup of water. Stir to completely mix.
Bring to a simmer, cover and cook until chicken is cooked through.
Remove from heat.
Cool 10 minutes.
Stir in salsa, beans and corn and 1 cup cheese.
Spread ¼ cup enchilada sauce on the bottom of a 13 x 9 inch baking dish.
Soften tortillas by placing them between a damp paper towel and microwave on high 30 seconds.
Place 2/3 cup chicken mixture down the center of each tortilla and roll up.
Place in the baking dish, seam side down.
Pour the remaining enchilada sauce over the tortillas.
Sprinkle with the remaining cheese, olives and green onions.
Bake at 375 degrees F for 20 minutes or until cheese is melted and filling is hot.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter