Mattis Bomb Com Enchiladas
Get ready to experience the ultimate Tex-Mex comfort food with Mattis Bomb Com Enchiladas! This irresistibly flavorful recipe combines juicy, seasoned shredded chicken, hearty black beans, and sweet bursts of corn, all wrapped in soft flour tortillas and smothered in a rich, spicy enchilada sauce. Topped with a gooey blend of Monterey Jack and cheddar cheeses, these enchiladas bake to bubbly, golden perfection in just 25 minutes. Perfect for busy weeknights or as the star of your next family dinner, these enchiladas are easy to prepare yet loaded with bold flavors and a satisfying texture. Garnish with fresh cilantro and a dollop of sour cream for a dish that’s as visually stunning as it is delicious. Whether you're a fan of Mexican-inspired recipes or simply looking for a crowd-pleaser, this oven-baked enchilada recipe checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 3 cups diced cooked chicken (or shredded rotisserie chicken)
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 8 pieces flour tortillas (8-10 inches in diameter)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 3 cups enchilada sauce (homemade or store-bought)
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 0.5 cup sour cream (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
Add the cooked chicken, black beans, and corn to the skillet. Stir well to combine and cook for 2-3 minutes. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Place a tortilla on a flat surface. Add about 1/3 cup of the chicken mixture and a sprinkle of Monterey Jack cheese in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the top with the remaining Monterey Jack and cheddar cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
4936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 8729 mg | 380% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 42.2 g | ||
| Protein | 377.0 g | 754% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3273 mg | 252% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 5186 mg | 110% | |
*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.
