Chicken Enchiladas

As most of us returned to work yesterday, I hope your days went well! My day went pretty smoothly except for the fire alarm going off and standing outside in the cold rain for about 10 minutes. By the time I got home from work hours later my hair was still not completely dry!

Moving on to today’s post. Love enchiladas? What’s great about enchiladas is that there are so many different combinations you can do. For these chicken enchiladas I followed this recipe and it’s so easy to do.

Following the recipe, I sautéed green chiles and onions with salt and pepper and then added in shredded chicken. Once that was thoroughly heated and incorporated (I used pre-cooked rotisserie chicken so my chicken was already cooked), I set it aside.

In the flour tortillas I spread some enchilada sauce then filled it with black beans, the chicken mixture, and mexican blend cheese. Rolled the tortillas up and lined them snugly into 2 baking dishes. Then I topped it with the remaining enchilada sauce and more cheese.

Bake at 350 F for about 20 minutes, until the cheese is all melted and you’re ready to dig in! Now, like I said you can do so many different variations with different sauces, proteins, vegetables etc. I have made enchiladas before with what I have in the fridge. For example, I’ve made enchiladas before without enchilada sauce (does that still make them enchiladas?) and substituted it with what I did have in my fridge – salsa. I’ve also made them with refried beans inside the tortillas too. There are so many things you can do and each variation is sure to be delicious!