Pantry Raiding Fast and Easy Chicken Enchiladas Oamc
Transform your pantry staples into a mouthwatering Mexican-inspired feast with these Pantry Raiding Fast and Easy Chicken Enchiladas, perfect for busy weeknights or meal prep enthusiasts! Packed with tender shredded chicken, flavorful black beans, sweet corn, and a medley of spices, these enchiladas come together in just 15 minutes of prep time. Smothered in zesty enchilada sauce and topped with melted cheddar or Mexican-blend cheese, they bake to bubbly perfection in under half an hour. What makes this recipe even better? It’s freezer-friendly, making it a fantastic option for Once-a-Month Cooking (OAMC). Simply assemble, freeze, and bake when ready for a hassle-free dinner the whole family will love. Garnish with fresh cilantro for a touch of brightness and serve with your favorite sides. Quick, versatile, and delicious—this is pantry cooking at its best!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Canned enchilada sauce
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned corn, drained
- 8 Flour tortillas (8-inch)
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- Cooking spray
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked shredded chicken, 1 cup of enchilada sauce, 1 cup of shredded cheese, black beans, corn, garlic powder, cumin, chili powder, salt, and pepper. Mix well.
Spray a 9x13-inch baking dish with cooking spray.
Lay out a flour tortilla and spoon about 1/2 cup of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
To freeze for OAMC (Once-a-Month Cooking), assemble the enchiladas in a freezer-safe baking dish but stop before baking. Cover tightly with plastic wrap and foil. Label with the date and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 495 mg | 11% | |
*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.
