Take-out Tuesday, Gringo Enchiladas

the Painted Apron

4 years ago

“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

Delicious chicken enchiladas with corn, black beans, onions, tomatoes, sweet peppers, sour cream, cheese baked in red enchilada sauce and topped with queso. These can be made up to 1 day ahead before baking and left overs reheat well. Adjust the ingredient quantities to the amount of enchiladas you want to make.

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword chicken and vegetable enchiladas, chicken casserole, chicken enchiladas, corn and black bean enchiladas, enchilada bake, Tex-Mex dinner

Prep Time 25

Cook Time 45

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

*prepared queso is readily available, look for it in the dairy section near the sour cream, or on the snack aisle near the chips, or in the Mexican part of the international section

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