Take-out Tuesday, Gringo Enchiladas
“Hey, I’m going to use that leftover roasted chicken
and the vegetables we have on hand
and make enchiladas for dinner” said HHjr
“Sounds great, and
there’s a can of red enchilada sauce in the pantry” I replied
“and a can of black beans and corn”
“I’m going to keep the corn and black beans separate from the onions,
peppers, and tomatoes because the boys won’t eat anything
with onions and sweet peppers” he said
He made 2 separate fillings~
One for us, made up of leftover chicken,
sauteed onions, yellow peppers, tomatoes, corn,
black beans, grated white cheddar,
and a little sour cream to bind everything together
And one for the boys, made with corn and black beans,
sour cream and cheese
Place a generous amount filling down the center of the tortillas
Roll up and put them tightly together in a dish/dishes
that have been partially filled with red enchilada sauce
Cover and refrigerate at this point if desired
Bake covered for 30-40 minutes
then top with queso and return to oven for 5-10 minutes
until hot and bubbling
Pour additional heated queso over enchiladas after plating if desired
The photo above is one of the boy’s plates,
with Mexican rice,
chicken, corn and black bean enchiladas
He garnished our “gringo” enchiladas, as he named them,
with chopped tomato and green onions
These are some of the best enchiladas I’ve ever had!
They reheated wonderfully when I had leftovers
several days later
Gringo Enchiladas
Ingredients
- adjust ingredient amounts according to preference and number of enchiladas needed
- cooked chicken, chopped or shredded omit chicken for a vegetarian version
- white or yellow onion, chopped
- yellow or red sweet pepper, chopped
- tomato or cherry tomatoes, chopped
- black beans, drained and rinsed
- corn kernels
- sour cream
- white cheddar, grated
- flour tortillas
- red enchilada sauce
- prepared queso dip* heat a little if necessary to spread on the tortillas
- chopped green onion and tomato for garnish
- salt and pepper
- garlic powder
- olive oil
- butter
Instructions
- Saute onions and peppers in a little olive oil and butter over medium heat until softened, 4-5 minutes.
- Add beans and corn and season with salt, pepper and garlic powder. Cook, stirring occasionally for another 1-2 minutes. Remove from heat.
- Add chicken and cheese, stir to combine evenly and add just enough sour cream to bind mixture together
- Pour enchilada sauce into a casserole dish, enough to fill dish about 1 inch
- Lay out flour tortillas and divide filling evenly for the number of enchiladas you want to make, putting filling down the center of each tortilla. Roll up filled tortillas and place them in the casserole dish in the sauce. Place enchiladas close together as you fill the dish.
- Cover and refrigerate at this point for up to 24 hours if desired.
- Bake covered at 350 degrees for 30-40 minutes, until heated through. Remove from oven and top with queso, and then return to oven for 5 minutes to melt and heat
- Garnish with chopped tomato and green onions and serve with Mexican rice
Notes
This is the sauce and rice he used,
the rice is a really good box mix
If you want to make your own sauce,
here’s an Easy Enchilada Sauce here
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Oh My Heartsie Girl / Turn About Tuesday
Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators
Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things
RSS - Posts
The enchiladas look so comforting! I don’t eat beans, corn and many other stuff…but I would love this black bean filling here…looks really good.
Thanks Angie, I love to make enchiladas, you can customize the filling to your taste.
YUM!, I often have leftover chicken and now have another recipe to use it.
Thank you Bernadette, enchiladas are a great way to use up leftovers!
What a great recipe to use leftover chicken. The enchiladas look delicious. HHjr is a marvelous and creative chef. Happy Tuesday, Jenna!
Thank you Pam, he really is, and always plates things so beautifully!
quick and easy and so good. Lucky you ….HHjr likes to cook too! Have a beautiful and Blessed Day my friend.
Thanks so much Kari! Yes, I am lucky, and getting very lazy in the kitchen!
You and HHJr are world’s most creative cooks!
Thank you Jeanie!
Jenna, this sounds so yummy! I have an enchilada recipe I love to make, but yours sounds much better. I think I may just have the ingredients on hand. Thanks for sharing! I am definitely making this recipe this week. Happy Tuesday!
Oh good, thank you Shannon, the queso on top really makes it extra yummy!
My kind of meal! This may happen this week sometime! Thank you Jenna!
You’re welcome, I hope you enjoy!
There are so many exciting ways for gringos to make enchiladas–no right or wrong way. You have to have tortillas. After that your refrigerator and pantry shelf are the limits. I love your version.
Thanks Linda, the queso on top was so good!
such a great idea and as a vegan I could certainly substitute tofu for the chicken. Your presentation looks professional and delicious! yum
Thank you and yes you can easily skip the chicken and just fill them full of vegetables~
Love your gringo enchiladas. I love using leftover roasted chicken,beans and sauce. No easy in no time at all.
Thank you Linda, I love to make enchiladas, anything goes!
Looks like an easy and delicious meal Jenna! ♥
It’s hard to beat easy and delicious 🙂
Looks delicious! Got to try this, love all the ingredients……….
Be sure to try the queso on top, it was so good!
Yes please, Jenna! I love enchiladas!
Me too, thanks Kitty!
Those look so good! My mouth is watering. Thanks for sharing on Crafty Creators!
XOXO,
Niki | Life as a LEO Wife
Thank you Niki, they were soooo good!