Cheatin Easy Yet Yummy Enchiladas
Whip up a crowd-pleasing dinner in no time with these "Cheatin' Easy Yet Yummy Enchiladas," a simple yet flavorful recipe perfect for busy weeknights or casual gatherings. Featuring tender, pre-shredded rotisserie chicken, savory black beans, sweet corn, and gooey Mexican blend cheese, these enchiladas come together in just 15 minutes of prep time. Smothered in store-bought red or green enchilada sauce for convenience, each tortilla is filled, rolled, and baked to golden perfection in under 30 minutes. Garnish with fresh cilantro and a dollop of tangy sour cream for an irresistible finish. This stress-free recipe delivers all the classic enchilada flavors with minimal effort, making it a must-try for anyone craving a quick yet satisfying Tex-Mex meal!
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Recipe Information
Ingredients
- 2 cups Rotisserie chicken (shredded)
- 2 cups Enchilada sauce (store-bought, red or green)
- 8 pieces Flour tortillas (8-inch)
- 2 cups Shredded Mexican blend cheese
- 1 cup Canned black beans (drained and rinsed)
- 1 cup Canned sweet corn (drained)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 1 tablespoon Vegetable oil (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with the vegetable oil.
In a large mixing bowl, combine the shredded rotisserie chicken, black beans, sweet corn, and 1 cup of enchilada sauce. Mix well.
Spoon about 1/3 cup of the chicken mixture into the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring that they are fully covered.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let the enchiladas cool for 5 minutes before serving.
Garnish with chopped cilantro and serve warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
3767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 9527 mg | 414% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 35.5 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2483 mg | 191% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3213 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
